Ingredients Edit

Directions Edit

  1. Combine yeast and 2½ cups flour in a mixer bowl-mix well combine milk, brown sugar, butter, and salt in a saucepan, over a low flame.
  2. Heat to 120°F, remove from heat.
  3. Stir into flour mixture.
  4. Add eggs, egg white, anise seeds, and lemon zest.
  5. Beat on low speed for 30 seconds.
  6. Beat on high speed for 3 minutes.
  7. Stir in as much flour as you can by hand.
  8. Add Raisins and turnout onto a very lightly floured board knead for 6–8 minutes by hand, until smooth and elastic shape into a ball.
  9. Place into a greased bowl and turn once.
  10. Cover and allow to rise for 60 – 90 minutes, until doubled punch down, divide in half, and allow to rest for 10 minutes set one half aside.
  11. Divide the remaining piece in half.
  12. Cut one half in thirds.
  13. Roll each third into an 18-inch rope.
  14. Loosely braid and place onto a greased cookie sheet.
  15. Divide the other half into fourths.
  16. Roll three into 14-inch ropes.
  17. Braid loosely and place on top of the 18-inch braid.
  18. Cut the remaining fourth into three pieces.
  19. Roll into 12-inch ropes.
  20. Braid loosely and place on top of the 14-inch braid Tuck ends under.
  21. Repeat with the other half of dough.
  22. Cover and let rise for 30 – 45 minutes.
  23. Brush with egg yolks and sprinkle with almonds.
  24. Remove from oven.
  25. Serve warm or at room temperature.
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