To decorate this pretty Easter crown, you will need 5 colored eggs but they must be UNCOOKED. Be sure to use non-toxic dyes as you color them. In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium. Add the eggs and 1/2 cup flour and beat on high for 2 minutes. Stir in the fruit, nuts, and aniseed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size (about 1 hour). Meanwhile, color 5 eggs (leave them uncooked) with non-toxic dyes. When dry, lightly rub them with vegetable oil. Punch down the risen dough. Divide in half. Roll each half into a 24-inch rope. On a greased baking sheet, loosely twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes). Bake in a 350-degree F. oven for 30 to 35 minutes or until a golden brown. Remove from the baking sheet and cool on a wire rack. Posted to recipelu-digest by LSHW
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|Serving Size: 1 Serving (882g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 550 (50%)|
|Amt Per Serving||% DV|
|Total Fat 61.1g||81 %|
|Saturated Fat 21.8g||109 %|
|Monounsaturated Fat 22.1g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 2148mg||661 %|
|Sodium 838.3mg||29 %|
|Potassium 1373.3mg||36 %|
|Total Carbohydrate 63.3g||19 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 60.1g|
|Protein 77g||110 %|
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Calories per serving: 1098
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