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