Crown Bread


  • 3-3½ cups all-purpose flour (divided use)
  • ¼ cup granulated sugar
  • 1 package active dry yeast
  • 1 teaspoon salt
  • 2/3 cup warm milk
  • 2 tablespoons butter or margarine (softened)
  • 2 eggs
  • ½ cup mixed candied fruit (chopped)
  • ¼ cup blanched almonds (chopped)
  • ½ teaspoon aniseed
  • 5 uncooked eggs
  • Non-toxic egg coloring
  • Vegetable oil


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 ½ 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 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° F oven for 30-35 minutes or until a golden brown.

Remove from the baking sheet and cool on a wire rack.

Please use caution when eating as this recipe does contain uncracked eggs so it could be possible for shells to come off in the bread

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