Italian Easter Bread

Directions

1. 1
   In a 2-cup measuring cup, combine milk with one teaspoon of sugar and the yeast. Set aside and let proof.
2. 2
   In a large mixing bowl, combine flour, sugar and salt. Cut butter into pieces and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Lightly beat eggs with egg yolks.
3. 3
   Make a well in center of flour mixture and pour in yeast and egg mixtures, raisins and candied fruit. Stir mixture until a dough is formed.
4. 4
   Transfer dough to a floured surface and with floured hands, knead until smooth and elastic, about 10 minutes.
5. 5
   Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
6. 6
   Turn out dough onto a lightly floured surface and punch down dough. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes into desired shape.
7. 7
   Cover and let rise again until doubled, about 30 minutes.
8. 8
   Preheat oven 350°F. Bake for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack.