Easter Egg Ring

Brunch bread and eggs bake all at once in this colorful twist ring. In small saucepan, heat milk, 1/4 cup sugar, butter and salt until butter has melted. Cool to lukewarm. Dissolve 1 teaspoon sugar in warm water
sprinkle in the yeast and let stand for 10 minutes or until frothy. In large mixing bowl, combine yeast mixture, milk mixture and 2 lightly beaten eggs. Put flour in a bowl. Stir in orange rind and aniseed. Using electric mixer, gradually beat 1 1/2 cups of the flour mixture into the yeast mixture
beat until smooth, about 2 minutes. With wooden spoon, gradually stir in enough of the remaining flour mixture to make soft, slightly sticky dough. Turn out dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap (or greased waxed paper and tea towel)
let rise 1 to 1 1/2 hours or until doubled in bulk. Punch down dough
knead in raisins, candied fruit and almonds. Divide dough in half. Roll each piece into 26-inch long rope and twist together. Transfer to greased baking sheet. Bring ends together to form into ring, pinching ends to seal. Gently pull twisted ropes apart and tuck 6 whole uncooked eggs (tinted if desired) into openings, placing eggs evenly around ring. (Eggs will become hard-cooked during baking.) Cover and let rise about 1 hour or until doubled in bulk. Preheat oven to 375 degrees. Separate remaining egg. Mix yolk with milk and brush glaze over ring. Bake for 25 to 30 minutes or until crust is golden brown and bottom of ring sounds hollow when tapped. Remove from pan and let cool on rack. --- From: Canadian Living Per serving: 282 calories, 9 grams protein, 10 grams fat (percent calories from fat, 32), 39 grams carbohydrates, 172 milligrams cholesterol, 301 milligrams sodium, 2 grams fiber.