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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium speed. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. | 2. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured board; knead until smooth, about 6-8 minutes. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled; about 1 hour. | 3. If desired, dye remaining eggs (leave them uncooked); lightly rub with vegetable 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 minute Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3	cups		25.2167	0.0	5.61	0.1417
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
active yeast	1	ounce		25.2167	0.0	5.61	0.1417
salt	1	teaspoon		-	-	-	-
milk	2/3	cup		99.2267	7.7755	5.124	5.3192
butter	2	tablespoons		171.0	7.857	5.343	14.4
egg	7			500.5	2.52	43.96	33.285
fruit	1/2	cup	mixed chopped candied	12.54	2.9766	0.5412	0.0858
almond	1/4	cup	chopped blanched	481.78	0.0	0.0	54.5
anise seed oil	1/2	teaspoon		25.2167	0.0	5.61	0.1417
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.