Easter Egg Twist
|Frozen white bread dough||1 Pound (For 1 Pound Loaf)|
|Grated orange peel||1 Tablespoon|
|Anise seed||1⁄2 Teaspoon|
|Food coloring||3 Drop|
|Vanilla icing||1 Ounce|
Thaw dough according to package directions.
Sprinkle orange peel and anise seed on flattened dough piece; work in well.
Divide dough in half.
Roll each piece into a 24-inch rope.
On a greased baking sheet, loosely twist ropes and shape into a circle; sealing the ends.
Place 5 eggs between ropes in twist: Cover and let rise until double in size.
Beat 1 egg with water and brush the loaf.
Bake in preheated 350 degree oven for 30-35 minutes or until done.
Cool on rack.
Brush eggs with food coloring and drizzle with vanilla icing.