Sift flour and salt into a large bowl.  Make a well in the centre and sprinkle in the yeast.  Heat butter and milk together in a small pan until butter has melted.  Let cool to blood temperature. Pour a little of the milk mixture onto the yeast and add a teaspoon or two of the sugar, stir to combine and wait until it becomes frothy.
Pour in remaining milk mixture.  Beat eggs with remaining sugar.  Using a wooden spoon, combine wet ingredients with the dry, adding more milk if required to make a smooth dough.
Tip out onto a floured bench and knead until smooth and elastic.
Place dough in a lightly oiled bowl, cover with plastic wrap and a teatowel and leave in a warm place to rise.  This may take 1 – 2 hours, depending on how warm you kitchen is.
Knock back dough, pulling the sides into the centre.  Cover and allow to rise again for another half hour.
Turn out onto a floured bench and knead in the mixed peel, almonds and aniseed. Divide dough into three equal portions (weighing them) and roll out on floured bench into three long strips. Plait them together, bring the two ends together to form a circle.
Preheat oven to 190degC.
Place the red eggs evenly around the ring, embedding them into the dough.  Cover with a teatowel and leave to rise again for another 40 minutes, then bake in the preheated oven for 30 – 35 minutes.
Remove from oven. When cool, drizzle with glace icing sifted (icing sugar mixed with water).

To Make Red Eggs: place fresh eggs at room temperature into a pan of water.  Add a tablespoon of white vinegar and 2 – 3 capsful of cochineal or a good pinch of red food dye to the water.  Bring gently to the boil and simmer gently for 10 – 15 minutes.  Remove and cool.  You’ll find the red dye powder at Greek bakeries or delicatessens – in Sydney, try Christopher’s Cake Shop at 409 Bourke St., Taylor Square, Kogarah or Mascot.