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1
Color the 5 eggs with egg dye.
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2
In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
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3
In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted.
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4
Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon.
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5
Add eggs and 1/2 cup flour or enough to make a thick batter.
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6
Beat vigorously for 2 minutes.
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7
Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
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8
Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness.
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9
Place the dough in a greased bowl, turning to grease the top.
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10
Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
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11
Meanwhile, combine the fruit, nuts, and anise seed.
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12
Punch down the dough and return it to a lightly floured board.
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13
Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough.
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14
Divide the dough in half.
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15
Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult.
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16
Loosely twist the two ropes together and form a ring on a greased baking sheet.
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17
Pinch the ends together well.
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18
Brush the dough with melted shortening.
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19
Push aside the twist to make a place for each egg.
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20
Push eggs down carefully as far as possible.
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21
Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
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22
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.
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23
Place on a wire rack to cool.
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24
Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles.
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25
To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.
