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1
Combine the wine and aniseed in a small bowl and allow to steep for 3 hours.
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2
Strain and reserve the wine.
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3
Measure the yeast, 3 cups of the flour, the sugar, and 1 teaspoon of salt into a large mixing bowl.
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4
Stir until well blended.
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5
Make a well in the center.
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6
Combine the milk and butter in a saucepan.
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7
Heat and stir over medium heat until the butter is melted and the milk is hot.
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8
Pour the hot milk mixture into the well in the flour mixture.
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9
Stir until mixed, then beat until the batter becomes satiny and smooth.
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10
Beat in the egg yolks, the pinch of salt, the lemon zest, strained wine, and remaining flour.
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11
Mix until the dough is smooth and all the flour is incorporated.
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12
The dough will be soft.
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13
Cover the dough and let rise for 45 minutes or until doubled.
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14
Lightly grease a baking sheet or cover with parchment paper.
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15
Turn the dough out onto a floured surface.
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16
Divide into 12 equal parts.
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17
Shape each into a smooth, round ball.
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18
Place 3 inches apart, smooth side up, on the prepared baking sheet.
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19
Cover and let rise in a warm place until doubled, about 45 minutes.
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20
Preheat the oven to 325 F. Brush the buns with the egg glaze.
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21
With a sharp knife slash a cross on the top of each bun, making the slashes about 1 1/2 inches long.
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22
Bake for 20 to 25 minutes, until golden.
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23
Cool on a wire rack.
