Ingredients

• 1/2 tsp. salt
• 1/4 cup sugar
• 1/4 cup butter
• 1/2 cup milk
• About 3 cups unsifted flour
• 1 active dry yeast cake
• 2 eggs
• 1 tsp. vanilla
• Grated orange peel from one medium orange
• 5 hard-boiled eggs (dyed dark red)
• 1 egg yolk beaten (with 1 Tbsp. water)
• 2 Tbsp. slivered blanched almonds

Method

1. Combine salt, sugar, butter and milk in pan. Warm to lukewarm about 125°. Combine 1 cup flour with yeast in large bowl. Add warm milk mixture, eggs, vanilla, orange peel. Beat at low speed, scraping sides of bowl till well mixed. Beat at high speed for about 3 minutes. Work in 1 1/3 cups flour with hands or heavy spoon.
2. Sprinkle board with flour. Turn dough on board and knead until smooth and elastic. Use more flour as needed. Turn into well greased bowl, cover, set in warm place and let rise till double about 45 minutes.
3. Punch dough down. Divide into three parts. Roll each to a rope about 28 or 30 inches long. Lay parallel to each other. Pinch top together and braid. Place on greased cookie sheet forming into a ring.
4. Press the Easter eggs upright into the dough. Decorate with almonds. Cover with cloth and let rise again till double about 30 minutes.
5. Brush the yolk and water mixture over the dough, not the eggs. Bake at 350° for about 30 minutes, testing with a skewer inserted into center. When it comes out clean the bread is done. It should have a lovely brown color.