A traditional Italian cookie, these tasty Easter treats make a festive finale to your springtime celebrations and are likely to become a tradition in your home.

1 (.25 ounce) package active dry yeast
1/4 cup warm water
1/2 cup sugar, divided
1 cup scalded milk*
1 pinch salt
1/3 cup butter
2 eggs, beaten
3-1/2 cups all-purpose flour
1 egg
1 teaspoon water
6 whole eggs in the shell
2-1/4 ounces colored candy sprinkles
Cooking Instructions
Mix yeast, water, and 1 teaspoon of the sugar in a small bowl and let sit for 10 minutes.
In another larger bowl, mix milk, salt, butter, 2 eggs, and remaining 1/2 cup of sugar. Add about half of the flour and beat until very smooth, then pour in the yeast mixture. Add the remaining flour, making a stiff dough - can add additional flour if necessary.
Place dough on a floured board and knead until smooth and elastic. Put dough into greased bowl, cover bowl and let the dough rise until doubled in size.
Punch the dough down, place on a floured board and divide it into 6 equal pieces.
Roll each piece with your hands to form a 1-inch thick rope and then shape rope into a "U" shape. Put a whole, raw egg into the inside of the "U", twisting the rope to form a fishtail at the bottom.
Brush each "baby" with the beaten egg, shake on some of the colored sprinkles and place on a greased cookie sheet. Cover and let them rise until doubled in size. Bake at 350 degrees F (175 degrees C) for about 35 to 40 minutes.

Serves 6

Note: to scald milk, heat over medium heat, or in a microwave, until small bubbles begin to form (about 180 degrees F).