Ingredients
3 to 3-1/2 cups all-purpose flour1/4 cup sugar1 package (1/4 ounce) active dry yeast1 teaspoon salt2/3 cup warm milk (120° to 130°)2 tablespoons butter, softened7 eggs1/2 cup chopped mixed candied fruit1/4 cup chopped blanched almonds1/2 teaspoon aniseedCanola oil
Preparation
In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. 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 surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
If desired, dye remaining eggs (leave them uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.
