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Categories:
flour sugar salt yeast milk margarine eggs blanched almonds anise seed margarine colored eggs confectioners sugar colored nonpareils sprinkles
Viewed: 33 - Published at: 5 years agoIngredients
- 2 1/4 to 3 1/4 c. flour
- 1/4 c. sugar
- 1 tsp. salt
- 1 Tbsp. yeast
- 2/3 c. milk
- 2 Tbsp. margarine
- 2 eggs
- 1/4 c. blanched almonds
- 1/2 tsp. anise seed
- melted margarine
- 5 raw colored eggs
- 1/2 c. confectioners sugar
- colored nonpareils sprinkles
Method
- Preheat oven to 350°.
- In large bowl, mix 1 cup flour, sugar, salt and yeast.
- Combine milk and margarine in pan and heat until warm.
- Add to dry ingredients and beat 2 minutes.
- Add eggs and 1/2 cup flour or enough to make a thick batter.
- Beat at high speed 2 minutes.
- Stir in enough flour to make a soft dough. Knead 8 minutes.
- Place in greased bowl; turn to grease top. Cover; let rise in warm place about 1 hour.
- Add nuts and seed. Punch down; turn and knead in nuts and seed.
- Divide in half; roll 24-inches long each.
- Twist together and join ends to form a ring. Place on baking sheet.
- Brush with margarine and tuck raw eggs into twist.
- Cover.
- Rise 1 hour.
- Bake 30 minutes.
