2-3/4 C flour
1/4 C sugar
1 tsp salt
1 pkg dry yeast
2/3 C milk
2 Tbls margarine
2 eggs, beaten
4 colored raw eggs
(optional: 1/4 C chopped blanched almonds)
Combine flour, sugar, salt and yeast in large bowl. Heat milk and margarine over low heat until warm (120-130F). Add to dry ingredients. Add beaten eggs into dry mixture with milk. Beat 2 minutes.
Stir in enough additional flour to make soft dough. Knead 8-10 minutes. Place in a greased bowl, flip to grease top. Cover and let rise until double (1 hour). Punch down. If adding almonds, knead them now. Divide in half and roll each half into 24" rope.
Twist ropes together loosely, like a candy cane. Form into ring on greased sheet, tucking loose ends under to form ring. Brush with melted butter, and place eggs into spaces of twist. Cover and let rise until double (about 45 minutes). Bake 350 for 30-35 minutes.