Anise Easter Bread

Combine 1 cup of flour with sugar, salt, and yeast in a bowl; thoroughly mix the ingredients. Heat milk and anise extract in a small saucepan over low heat, warming it to approximately 43 degrees C (110 degrees F); allow the mixture to reach this temperature. Create a depression in the center of the flour mixture by using your hands, and then pour the warmed milk mixture into it; gently fold the two mixtures together using a circular motion to blend them. Incorporate butter and eggs, one at a time, followed by the remaining flour until the dough starts to come together.

Transfer the dough onto a floured surface and knead it until it becomes soft yet elastic, approximately 8 minutes. Cover the dough with a damp cloth and allow it to rest for 10 minutes; divide the dough into two halves.

On a floured surface, shape each half into a ball and then form the balls into two long pieces, approximately 1 ½ inches thick and 18 to 20 inches in length. Pinch the top ends together, then loosely twist the pieces to create a twisted loaf; pinch the bottom ends together and tuck them underneath the loaf. (Alternatively, shape the twist into a ring and pinch the ends together.)

Grease a baking sheet; place the loaf on the prepared sheet and cover it with a damp towel. Allow the dough to rise until it has doubled in size, approximately 1 hour. Brush the loaf with a beaten egg and sprinkle it with colored decorating sprinkles.

Preheat your oven to 175 degrees C (350 degrees F). Place the decorated loaf in the preheated oven and bake until it is golden brown, 20 to 25 minutes. Monitor the bread closely towards the end of the baking time to prevent it from burning. Remove the loaf from the oven immediately after baking and transfer it to a wire rack to cool.