Ingredients

Instructions

  1. Combine butter or margarine, evaporated milk, granulated sugar, and salt in a small saucepan.
  2. Heat slowly until butter is melted; cool to lukewarm.
  3. Beat four of the eggs in a large bowl with a wire whip; stir in milk mixture.
  4. Sprinkle yeast and 1 teaspoon sugar into warm water in a cup.
  5. Stir until yeast dissolves; allow to stand until mixture bubbles (approximately ten minutes).
  6. Add to egg mixture, blending well.
  7. Add lemon and orange rind.
  8. Mix flour into egg mixture, one cup at a time to make a stiff dough.
  9. Turn out onto a lightly floured pastry cloth or board; knead until smooth and elastic (about ten minutes), adding only enough extra flour to keep the dough from sticking.
  10. Place in a large greased bowl; turn dough to coat all over with shortening.
  11. Cover with a towel and let rise in a warm place until double in bulk.
  12. Punch down; knead a few times and divide in half.
  13. Using the palms of your hands, roll half into a 20" rope; lift ends and twist loosely one or two times.
  14. Place on a large greased cookie sheet in a half circle.
  15. Repeat with the other half of the dough, pinching the ends of the ropes together to form a large ring about 12 inches in diameter.
  16. Lift the ring slightly at one side and push the bean about an inch into the dough from the bottom.
  17. Cover and let rise again until double.
  18. While the dough rises, beat remaining egg in a small bowl and brush over dough.
  19. Preheat the oven to 375F during the second rising.
  20. Bake for 30 minutes, or until a golden brown and the bread gives a hollow sound when tapped.
  21. Slide carefully from the baking sheet to a wire rack; cool thoroughly.
  22. Before serving, mix the powdered sugar slowly with water until smooth and of drizzling consistency (you should only need a couple of tablespoonsful of water).
  23. Drizzle over the ring and decorate with candied citron and sprinkles.