|Milk||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||3 Tablespoon|
|Flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||1⁄2 Tablespoon|
|Grated lemon peel||3⁄4 Teaspoon|
|Eggs||5 , uncooked, dyed scarlet|
|Egg white||1 , slightly beaten|
1 Heat milk and butter to hot (120°-130°F). Combine 1 1/2 cups flour, sugar, salt, and yeast in mixing bowl. Add milk mixture and mix thoroughly.
2 Add lemon peel, aniseeds, and egg. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough.
6 For a wreath, divide into 3 equal pieces and braid, forming into a wreath.
7 Place wreath on greased baking sheet. Place dyed eggs around the wreath, equally apart.
8 Cover; let rise in warm place until double€”about 30 minutes.
9 Brush egg white on top of dough. Bake in preheated 350°F oven about 30 minutes or until done.