• 3 c Flour, unsifted
  • 1/4 c Sugar
  • 1 ts Salt
  • 1 pk Active Dry Yeast
  • 2/3 c Milk
  • 2 tb Margarine
  • 2 Eggs, room temperature
  • 1/2 c Mixed Candied Fruits
  • 1/4 c Blanched Almonds, chopped
  • 1/2 ts Anise Seeds
  • Melted Margarine
  • 5 Colored RAW Eggs
  • Powdered Sugar
  • Colored Sprinkles

In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2 tablespoons margarine in a sauce pan and heat over low heat
until warm. (Margarine does not need to be melted). Gradually add to the dry ingredients and beat 2 minutes on medium speed, scraping side
occasionally. Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in enough flour to make a soft dough. Put on a
floured board and kneak until smooth and elastic. Place in a greased bowl and turn one to coat. Cover and let rise for 1 hours. Combine
fruit, nuts and seeds. Punch down dough and knead in fruit mixture. Divide in half and roll each into a 24″ long rope and braid loosely
to form a ring on a greased cookie sheet. Put the raw eggs in the spaces, cover and let rise until double about 1 hour. Bake 30-35
minutes in a preheated 350oF oven. Cool on rack, frost with powdered sugar and sprinkles.