This recipe is from Italy. The Italians love it, especially at Easter time.
Ingredients
- 5 eggs
- ¼ cup white sugar
- 1 teaspoon salt
- 1 (.25 ounce) package active dry yeast
- 3 cups all-purpose flour
- 2/3 cup milk
- 2 tablespoons butter
- 2 eggs, room temperature
- ½ cup mixed candied fruit
- 1/3 cup chopped blanched almonds
- ½ teaspoon anise seed
- 2 tablespoons melted shortening
- 1 cup confectioners' sugar
- 1 tablespoon whole milk
- 1/8 teaspoon vanilla extract
- 3 tablespoons multicolored sprinkles (jimmies)
Directions
Step 1
Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
Step 2
In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
Step 3
Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
Step 4
Meanwhile, combine the fruit, nuts, and anise seed.
Step 5
Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
Step 6
Carefully roll each piece into a 24-inch rope–the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Step 7
Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
Step 8
Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 655 | |
% Daily Value * | |
Total Fat21g | 27% |
Saturated Fat6g | 31% |
Cholesterol251mg | 84% |
Sodium564mg | 25% |
Total Carbohydrate101g | 37% |
Dietary Fiber3g | 12% |
Total Sugars35g | |
Protein17g | |
Vitamin C0mg | 1% |
Calcium109mg | 8% |
Iron5mg | 25% |
Potassium308mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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