Soften yeast in 1/4 cup warm water. Combine olive oil, salt, sugar and eggs blending well. Add 3 1/2 cups of flour beating to a smooth consistency. Add yeast and remaining flour to form a soft bread dough. Let rise in a warm place until double in bulk. Punch dough down twice. On second rise, blend raisins and citron evenly. Shape in a ring. Place on a greased cookie sheet, cover and let rise until double in size. Bake 375 degrees for 10 minutes, then lower heat to 325 degrees. Bake an additional 35-40 minutes until golden brown. While still warm frost with confectioners sugar icing, if desired and sprinkle with colored sprinkles. Makes a very large bread. Makes 10 - 12 servings
Per Serving: 459 Calories (32.4% from fat); 17g Fat (3g Sat, 11g Mono, 2g Poly); 9g Protein; 69g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 89mg Sodium. Food Exchanges: 2 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates.
Variation: Halve the after the second rise; make 1 small ring, then bake the remaining dough in a greased 1 pound coffee can.
Let rise to double in bulk before baking. Bake both at 375 degrees for 10 minutes then 25-30 minutes at 325 degrees until golden brown. Frost with confectioners sugar icing while still warm.
Icing: 1/2 cup confectioners sugar mixed with enough water to make a soft smooth icing.