|Flour||2 1⁄2 Cup (40 tbs)|
|Active dry yeast||1⁄2 Tablespoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Nonfat dry milk||3 Tablespoon|
|Aniseed powder||1⁄2 Teaspoon|
|Unsalted butter||3 Tablespoon|
|Chopped almonds||2 Tablespoon|
|Sesame seeds||2 Tablespoon|
1 Combine 1 1/ 2 cups flour and yeast. Heat water, dry milk, aniseeds, butter, sugar, and salt to hot (120°-130°F). Add to flour mixture and mix thoroughly.
2 Add egg and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
3 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
4 Punch down dough. Divide in thirds; make each into 16-inch rope. Braid.
5 Place on greased baking sheet. Cover; let rise in warm place 30 minutes.
6 Mix egg and milk thoroughly. Brush over top of braid. Sprinkle with almonds and sesame seeds, then sugar. Bake in a preheated 350°F oven 30€”40 minutes or until done. Cool on wire rack.