Ingredients
Scale
- 3 cups all-purpose flour, divided
- 1/4 oz Rapid Rise yeast (1 packet or 2 1/4 tsp)
- 1 tsp salt
- 1/4 cup granulated sugar
- 2/3 cup milk
- 1 tsp anise extract
- 3 large eggs, divided
- 4 tbsp butter, softened
- 1 cup powdered sugar
- 1 tsp anise extract (for icing)
- 2 tbsp milk (for icing)
- 1 tbsp nonpareils
Instructions
- In a large bowl, mix 1 cup flour, yeast, salt, and sugar.
- Heat milk with 1 tsp anise extract to 110°F. Add to flour mixture and stir.
- Add softened butter and two eggs, then remaining flour. Stir until combined.
- Knead 7-8 minutes until smooth and elastic. Cover and rest 10 minutes.
- Divide dough in two, roll into 14-18 inch pieces. Twist to braid and pinch ends.
- Cover and let rise 1 hour in warm place.
- Preheat oven to 350°F. Brush with remaining egg and bake 20-25 minutes until golden. Tent with foil if browning too fast.
- Whisk powdered sugar with 1 tsp anise extract and 2 tbsp milk for icing. Drizzle over cooled bread and sprinkle with nonpareils.
Notes
- Store slices at room temperature in airtight container for up to 2 days, or freeze up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian