2-3/4 to 3-1/4 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
2/3 cup 2% milk
2 tablespoons butter
3 large eggs, room temperature, divided
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon aniseed
5 uncooked eggs, dyed
glaze (optional):
1 cup confectioners’ sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons 2% milk
Decorator candies
In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; 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, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350°. Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes. Brush with remaining egg.
Bake until golden brown, 30-35 minutes. Cool on a wire rack. If desired, for glaze, in a small bowl, whisk confectioners’ sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread and sprinkle with candies.