1 envelope active dry yeast (2 ¼ teaspoons)

5 ½ cups all-purpose flour, plus more for dusting

½ cup sugar

1 ⅓ cup milk

5 tablespoons butter, plus more for greasing bowl

1 teaspoon fine salt

2 large eggs, lightly beaten, plus 1 egg lightly beaten for egg wash

2 teaspoons ground fennel seed

¼ teaspoon almond extract

3 hard-cooked eggs, dyed red

Vegetable oil, for rubbing

Pour ⅓ cup water that is hot to the touch (about 110 

degrees F) into the bowl of a stand mixer. Gently whisk in 

the yeast, 1 tablespoon of the flour and 1 tablespoon of 

the sugar. Cover with a towel and set aside until bubbly, 5 

to 10 minutes (depending on the temperature of the room).

Meanwhile, heat the milk in small saucepan over medium heat 

until bubbles start to form around the edges, about 6 

minutes. Remove from the heat and stir in the butter, 

remaining sugar and salt. Set aside to cool, about 5 

minutes.

Using the paddle attachment, stir the milk mixture into the 

yeast mixture. Stir in the 2 beaten eggs. Gradually mix in 

the remaining flour, fennel seed and almond extract, and 

beat until a soft dough forms. Increase the speed to 

medium-high, and beat until the dough pulls away from the 

sides and forms a ball, about 5 minutes (the dough will be 

sticky).

Remove the dough from the bowl and place on a lightly 

floured surface. Knead, adding more flour as needed, until 

the dough is as smooth as a baby's bottom, about 5 minutes.

Put in a lightly buttered bowl, cover and place in a warm 

spot to rise until doubled in size, about 1 ½ hours.

Punch down the dough. Cover and let rise until doubled in 

size, about 1 hour.

Lightly flour a work surface. Place the dough on the 

surface and cut into three equal parts. Gently roll out 

each piece into a 16-inch-long rope. 

Using the Jelly Roll Pan transfer the ropes to the prepared sheet. 

Press the ropes together at one end and braid loosely. 

Arrange the braid in a circle. 

Press the ends of the dough together. 

Gently stretch the circle to make it 10 inches across 

and the hole in the middle 3 ½ inches across.

Rub the eggs with a little vegetable oil, and then buff 

with a paper towel.

 

Gently press the eggs into the dough, evenly spaced. 

Cover and set aside until doubled in size, about 1 hour.

Preheat the oven to 350 degrees F. 

Brush the bread with the remaining beaten egg. 

Bake until the loaf is dark golden brown and sounds 

hollow when tapped, about 45 minutes. 

Cool about 30 minutes before slicing.

Note:  To make this bread by hand, use a large mixing bowl. Stir in the ingredients as directed. Instead of beating in the bowl for 5 minutes, remove the dough (it will be sticky) to a floured work surface and knead (adding additional flour as needed to keep it from sticking to the surface and hands) until as smooth as a baby's bottom, about 10 minutes.