Easter Egg Ring
________________

1/2 cup milk
1/4 cup granulated sugar
1/4 cup butter
1 tsp salt
1 tsp granulated sugar
1/2 cup warm water
1 Pkg active dry yeast {or 1 Tbsp}
2 Eggs, beaten
3 1/2 cups all purpose flour {approx}
1 Tbsp Grated orange rind
4 tsp Crushed aniseed
1/4 cup Raisins
1/2 cup Chopped candied fruit
1/4 cup Chopped Almonds
6 Whole uncooked eggs

EGG GLAZE:
1 egg yolk
2 Tbsp Milk

In small saucepan, heat together, milk, 1/4 cup sugar, butter and salt until butter is melted. Let cool to lukewarm.

Dissolve 1 tsp sugar in warm water, sprinkle in yeast and let stand for 10 minutes or until frothy.

In a large mixing bowl, combine yeast mixture, milk mixture and eggs.

Stir orange rind and aniseed into flour. Using electric mixer, gradually beat in 1 1/2 cups of flour mixture into the yeast mixture, beat until smooth, about 2 minutes. With wooden spoon,
gradually stir in enough of the remaining mixture to make soft, slightly sticky dough.

Turn out dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap (or greased
waxed paper and tea towel), let rise for 1 to 1 1/2 hours or until doubled in bulk.

Punch down dough, knead in raisins, candied fruit and almonds. Divide dough in half. Roll each piece into 26 inch long rope and twist together. Transfer to greased baking sheet. Bring ends
together to form into ring, pinching ends to seal. Gently pull twisted ropes apart and tuck 6 whole uncooked eggs, colored if desired, into openings, placing eggs evenly around ring. Eggs will become hard cooked during baking. Cover and let rise for
about 1 hour or until doubled in bulk.

EGG GLAZE:
Stir egg yolk with milk, brush over ring. Bake in 375 degree oven for 35 to 40 minutes or until crust is golden brown and top of ring sounds hollow when tapped. Remove from pan and let cool on
rack.

Makes 1 ring