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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Colored sprinkles In a large mixing bowl, blend the sugar, salt, and yeast well with 1 cup of the flour. | 2. In a saucepan, combine milk and butter, heating slowly until liquid is warm and butter is melted. | 3. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. | 4. Add eggs and 1/2 cup flour or enough to make a thick batter. | 5. beat vigorously for 2 minutes. | 6. Then stir in enough flour to make a ball of dough that draws away from the sides of the bowl. | 7. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. | 8. Place the dough in a greased bowl, turning to grease the top. | 9. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk about 1 hour. | 10. Meanwhile, combine the fruit,nuts, and anise seed. | 11. Punch down the dough and return it to a lightly floured board. | 12. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. | 13. Divide the dough in half. | 14. Carefully roll each piece into a 24 inch rope - the fruit and nuts will make this slightly difficult. | 15. Loosely twist the two ropes together and form a ring on a greased baking sheet. | 16. Pinch the ends together well. | 17. Brush the dough with melted shortening. | 18. Push aside the twist to make a place for each egg. | 19. Push eggs down carefully as far as possible. | 20. Cover the bread with wax paper and let rise in a warm,draft-free place until double in bulk, about 1 hour. | 21. Bake the bread in a preheated 350 F oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. | 22. Place on a wire rack to cool. | 23. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. | 24. Makes 1 loaf. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
salt	1	teaspoon		-	-	-	-
yeast	1	ounce		52.4466	5.789	6.7699	0.2551
milk	2/3	cup		99.2267	7.7755	5.124	5.3192
butter	2	tablespoons		171.0	7.857	5.343	14.4
egg	2			143.0	0.72	12.56	9.51
fruit	1/2	cup	mixed candied	12.54	2.9766	0.5412	0.0858
almond	1/3	cup		642.3733	0.0	0.0	72.6667
anise seed	1/2	teaspoon		3.5385	0.5252	0.1848	0.16699999999999998
egg	5			143.0	0.72	12.56	9.51
confectioner ' sugar	1	cup		-	-	-	-
milk	1	tablespoon		99.2267	7.7755	5.124	5.3192
vanilla	1/8	teaspoon		1.5119999999999998	0.0664	0.0003	0.0003

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