In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2 tablespoons margarine in a sauce pan and heat over low heat until warm. (Margarine does not need to be melted). Gradually add to the dry ingredients and beat 2 minutes on medium speed, scraping side occasionally. Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in enough flour to make a soft dough. Put on a floured board and kneak until smooth and elastic. Place in a greased bowl and turn one to coat. Cover and let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and knead in fruit mixture. Divide in half and roll each into a 24" long rope and braid loosely to form a ring on a greased cookie sheet. Put the raw eggs in the spaces, cover and let rise until double about 1 hour. Bake 30-35 minutes in a preheated 350oF oven. Cool on rack, frost with powdered sugar and sprinkles. Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from Boston]
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|Serving Size: 1 Serving (688g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 994 (35%)|
|Amt Per Serving||% DV|
|Total Fat 110.5g||147 %|
|Saturated Fat 21g||105 %|
|Monounsaturated Fat 51.8g|
|Polyunsanturated Fat 33.3g|
|Cholesterol 3.3mg||1 %|
|Sodium 1264.4mg||44 %|
|Potassium 678.4mg||18 %|
|Total Carbohydrate 432.2g||127 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 419.9g|
|Protein 39.8g||57 %|
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Calories per serving: 2864
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