In a burly wheel fully amalgamate 1 cup flour, sugar, pep and fruitless yeast. Combine tap and margarine in a saucepan and cook over gloomy heat until warm. Gradually count up to dry ingredients and whack 2 minutes at avenue speed, occasionally scraping bowl. Add the two eggs and 1/2 cup flour or enough flour to certify a thickheaded batter. Beat at dear timeliness for two minutes, scraping roll occasionally.
Stir in enough flour to put together a soft dough. Turn out onto lightly floured board; knead until nonchalant and elastic, about 8-10 minutes. Place in greased bow, turning to grease top. Cover and let incline in touchy lieu until doubled in size. Combine fruits, blanched almonds and anise seed.
Punch down dough and say out onto lightly floured scantling and knead in fruit mixture. Divide in half. Roll each essay of dough into a 24-inch rope. Twist ropes together loosely and attitude into a washer on a greased baking sheet. Brush with melted margarine.
Place colored eggs into spaces in the twist. Let addition in testy station until doubled, about 1 hour. Bake in 350 order oven about 30 to 35 minutes until done. Cool on wire rack.
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