This recipe is from Italy. The Italians love it, especially at Easter time.
Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
Meanwhile, combine the fruit, nuts, and anise seed.
Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
Carefully roll each piece into a 24-inch rope–the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.
Per Serving: 655 calories; protein 17.1g; carbohydrates 100.5g; fat 20.8g; cholesterol 251mg; sodium 564.2mg.
Eat best breakfast to continue the day has become a fabulous habit. It’s a fabolous way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and bring me power to take on the morning. Sugar is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and helps keep you feeling full longer, and less likely grab a snack out of the vending machine before lunchtime.
Making fruit a morning habit is easy . Easy as put the fruit in your refrigerator next to the sweet drink or on the table next to your cereal pan , or beside your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.
Give your stomach energy a bit of sweetness in the morning is good to move your healthy body for the day and fuel to your brain, which, incidentally, requires a continuous supply of sugar in the form of process glucose, counting at to around 120g daily. There is also substantial evidence to support the idea that a diet high in fibre can reduce your risk of a number of cancers. And of course, you well-being from all the other supplement and antioxidants in fruit, which keep you powerfull and healthy.