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3 c All-purpose flour
1/4 c Sugar
1 pk Active dry yeast
1 ts Salt
2/3 c Warm milk; 120-130 degrees
2 tb Butter; softened
7 Eggs
1/2 c Mixed candied fruit; chopped
1/4 c Blanched almonds; chopped
1/2 ts Anise seed
Vegetable oil
Date: Fri, 5 Apr 1996 14:56:19 -0500
From: Wendy Lockman wlockman@ra1.randomc.com
Recipe by: TASTE OF HOME – FEB/MARCH 1996 In a mixing bowl, combine 1 cup
flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on med.
Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts
and aniseed; mix well. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured board; knead until smooth, 6-8 min. Place in a
greased bowl; turn once. Cover and let rise in a warm place until doubled;
about 1 hour. If desired, dye remaining eggs (Leave the uncooked); lightly
rub with oil. Punch dough down. Divide in half; roll each piece into a 24″
rope. Loosely twist ropes together; place on a greased baking sheet and
form into a ring. Pinch ends together. Gently split ropes and tuck eggs
into openings. Cover and let rise until doubled, about 30 min. Bake at 350
degrees for 30-35 minutes or until golden brown. Remove from pan; cool on a
wire rack.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #97
From the Meal
Yields
12 Servings
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