Directions

1. 1 Dissolve yeast in warm milk in small bowl. Let stand 10 minutes until bubbles appear on top (see Tip below for notes!). Whisk eggs, orange blossom water and orange zest in separate bowl. Set aside.
2. 2 Mix 1/2 cup of the flour, 1/2 cup of the sugar, 2 tablespoons of the butter, anise seed and salt in large bowl until mixture resembles coarse crumbs. Stir in milk mixture, egg mixture and 1/2 cup of the remaining flour, just until blended. Gradually add remaining 2 cups flour, mixing after each addition, just until dough comes together. Knead 5 to 7 minutes until dough forms a smooth ball. Transfer dough to large greased bowl. Cover with clean, dry kitchen towel and place in warm, draft-free area. Let rise 1 hour to 1 hour and 30 minutes, or until doubled in size.
3. 3 Pinch off a 2-inch ball of dough; set aside. Shape remaining dough into a smooth ball and place in center of large greased baking sheet. Press to flatten slightly. Divide reserved 2-inch dough ball into 3 separate balls. Roll 2 of the balls into ropes to resemble bones and place on top of dough on sheet pan in criss-cross shape. Place remaining small dough ball in center of the criss-cross ropes. Cover dough with a clean, dry kitchen towel and return to warm area. Let rise 30 minutes longer.
4. 4 Preheat oven to 350°F. Bake bread 30 to 35 minutes, covering loosely with foil or parchment paper after 20 minutes to avoid over-browning. Cool slightly.
5. 5 Melt remaining 2 tablespoons butter. Brush evenly over warm bread. Sprinkle with remaining 1/4 cup sugar. Slice into wedges to serve.