Braided Easter Bread

Combine milk, oil, salt, and orange extract in a bread machine, followed by 2 room temperature eggs, sugar, orange zest, and then 4 cups of flour. Add yeast to the machine as well. Set the machine to its Dough cycle and begin mixing, periodically checking on the dough's consistency to ensure it reaches a soft yet not wet texture. You may need to add additional flour during this process.

Once the dough is fully mixed, transfer it to an oiled bowl and allow it to rise until it has doubled in size, approximately 1 hour.

While the dough is rising, bring a medium-sized pot of water to a boil over medium-high heat. Reduce the heat to a rapid simmer and add 4 whole eggs to the pot. Simmer for 6 minutes, then remove the eggs from the heat and transfer them to a bowl of ice water to cool quickly.

Punch down the risen dough, then place it on a floured surface. Divide the dough into 3 equal pieces and roll each piece into a 12-inch-long rope, about 1 1/2 inches thick. Braid the three pieces together by pinching the ends, then form a circle and pinch the ends to seal it. Place the braid on a parchment paper-lined baking sheet.

Remove the eggs from the bowl of ice water, dry them thoroughly, and arrange them evenly on top of the braid. Gently push the eggs into the bread about 1/3 of the way down, then cover and let rise again for approximately 1 hour.

Preheat your oven to 350 degrees F (175 degrees C).

In a small bowl, whisk together the remaining room temperature egg, 2 tablespoons of water, and anise extract until well combined. Brush the braid with this egg wash, being careful not to get any of the boiled eggs in the way.

Bake the braid in the preheated oven, switching the baking sheet every 10 minutes to prevent the bottom from getting too dark. Continue baking until the bread is browned, approximately 30 minutes.

Remove the braid from the oven and let it cool thoroughly for 20 to 30 minutes.

Using liquid food dye, carefully paint the eggs on top of the bread without dripping any dye onto it. Let the dye dry for about 10 minutes, then brush the bread with anisette liqueur and let it dry for another 5 minutes before serving.