Italian Easter Bread

Directions

1. 1
   In a mixing bowl, combine 1 cup flour, sugar, yeast and salt.
2. 2
   Add milk and butter; beat 2 minutes on medium.
3. 3
   Add 2 eggs and 1/2 cup flour; beat 2 minutes on high.
4. 4
   Stir in fruit, nuts and anise seed; mix well.
5. 5
   Stir in enough remaining flour to form a soft dough.
6. 6
   Turn onto a lightly floured board; knead until smooth, 6-8 minutes.
7. 7
   Place in a greased bowl; turn once.
8. 8
   Cover and let rise in a warm place until doubled; about 1 hour.
9. 9
   If desired, dye remaining eggs (Leave them uncooked); lightly rub with oil.
10. 10
    Punch dough down.
11. 11
    Divide in half; roll each piece into a 24 rope.
12. 12
    Loosely twist ropes together; place on a greased baking sheet and form into a ring.
13. 13
    Pinch ends together.
14. 14
    Gently split ropes and tuck eggs into openings.
15. 15
    Cover and let rise until doubled, about 30 minutes.
16. 16
    Bake at 350F for 30-35 minutes or until golden brown.
17. 17
    Remove from pan; cool on a wire rack.