• 3 to 3 1/2 cups all purpose flour; divided 
• 1/4 cup granulated sugar 
• 1 package active dry yeast 
• 1 teaspoon salt 
• 2/3 cup warm milk 
• 2 tablespoons butter or margarine; softened 
• 2 eggs 
• 1/2 cup chopped mixed candied fruit 
• 1/4 cup chopped blanched almonds 
• 1/2 teaspoon aniseed 
• 5 UNCOOKED eggs 
• non toxic egg coloring 
• vegetable oil 

In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt.  
Add the milk and butter and beat with an electric mixer for 2 minutes on medium.  
Add the eggs and 1/2 cup flour and beat on high for 2 minutes.  
Stir in the fruit, nuts, and aniseed, mixing well.  
Stir in enough remaining flour to form a soft dough.  
Turn out onto a lightly floured surface and knead until smooth and elastic (about 6 to 8 minutes).  
Place in a greased bowl, turning once to grease the top.  
Cover with a damp cloth or plastic wrap and let rise in a warm place until 
doubled in size (about 1 hour).  
Meanwhile, color 5 eggs (leave them uncooked) with non-toxic dyes.  
When dry, lightly rub them with vegetable oil.  
Punch down the risen dough. Divide in half.  
Roll each half into a 24 inch rope.  
On a greased baking sheet, loosely twist the two ropes together.  
Form into a ring and pinch the ends together.  
Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes). 
Bake in a 350 F. oven for 30 to 35 minutes or until a golden brown.  
Remove from the baking sheet and cool on a wire rack.