Step 1
Color the 5 eggs with egg dye. In a large mixing bowl blend the white sugar salt and yeast well with 1 cup of the flour.
Step 2
In a saucepan combine 2/3 cup milk and butter heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
Step 3
Turn out onto a floured board and knead for about 10 minutes working in additional flour to overcome stickiness. Place the dough in a greased bowl turning to grease the top. Cover tightly with plastic wrap and put in a warm draft-free place until doubled in bulk about 1 hour.
Step 4
Meanwhile combine the fruit nuts and anise seed.
Step 5
Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
Step 6
Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm draft-free place until doubled in bulk about 1 hour.
Step 7
Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
Step 8
Once the bread is cool drizzle the icing on top between the eggs and decorate with colored sprinkles. To make icing: mix together confectioners' sugar 1 tablespoon whole milk and vanilla.