Ingredients
1/2 cup milk
1 envelope Active Dry Yeast
1/2 cup sugar +
1/2 stk Butter melted cooled
2 eggs + 1 egg yolk
1 tsp salt
1 orange & lemon rind
1 Tbs vanilla
1 Tbs anise seed (optional)
3/4 tsp cinnamon
3 1/2 cups flour
1/2 cup golden raisins
1/2 cup chopped nuts of choice
5 hard boiled colored eggs
Egg Wash = egg white + half shell of water
Icing at end = 1 cup sifted 10x sugar + 1 rind and juice of a lemon and or orange
Preparation
1)Heat milk in pot, sprinkle in yeast & 1 tsp sugar. Dissolve in and let proof, about 10 min.
2)Combine remaining sugar, eggs, yolk, butter, salt, orange & lemon rind, anise (opt), cinnamon all in large bowl
3)Stir in yeast mixture
4)Using dough hook, beat in 3 cups of flour one cup at a time unitl mixture forms soft dough or until smooth
5)Turn out on to floured board, kneed into ball
6)Butter large bowel and press ball in all around until coated. Cover & let rise 1 1/2 hr or until doubled in a warm place
7)Turn out & knock down, kneed in raisins & nuts. Form round ball & divide in half
8)Role out 2 ropes 26" long, place ropes diagonally on un-greased cookie sheet, braid from center & work out to each end. Wet ends and attach to form circle
9)Place 5 colored hard boiled eggs (cooled) in between braids, nest in
10)Using well buttered Pyrex custard bowl, place in center of ring to help shape
11)Cover with plastic wrap and let rise until doubled
12)Brush with egg wash, bake 350 for 25 min. then remove bowl from center and bake another 10 min. until golden
13)Cool on wire rack, then drizzle icing over top, sprinkle with candied dots (opt)
