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3 Tasse | flour unsifted |
1/4 Tasse | sugar |
1 Teelöffel | salt |
1 Packung | dry yeast active |
2/3 Tasse | milk |
2 Esslöffel | margarine |
2 | eggs room temperature |
1/2 Tasse | Mixed Candied Fruits |
1/4 Tasse | Blanched Almonds, chopped |
1/2 Teelöffel | Anise Seeds |
| margarine melted |
5 | Colored Raw Eggs |
| sugar powdered |
| Colored Sprinkles |
In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2 tablespoons margarine in a sauce pan and heat over low heat until warm. (Margarine does not need to be melted). Gradually add to the dry ingredients and beat 2 minutes on medium speed, scraping side occasionally. Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in enough flour to make a soft dough. Put on a floured board and knead until smooth and elastic. Place in a greased bowl and turn one to coat. Cover and let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and knead in fruit mixture. Divide in half and roll each into a 24" long rope and braid loosely to form a ring on a greased cookie sheet. Put the raw eggs in the spaces, cover and let rise until double about 1 hour. Bake 30-35 minutes in a preheated 350 °F oven. Cool on rack, frost with powdered sugar and sprinkles.
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