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1
Two days before Easter: Dissolve the yeast along with 1/2 teaspoon sugar in the warm milk.
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2
Heap 2 cups flour onto a flat work surface and make a well in the center. Pour the yeast-milk mixture into the center and, working with both hands, incorporate the flour a little at a time until a smooth elastic dough has formed. Knead for 5 minutes to activate the yeast and the gluten.
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3
Oil a large bowl, place the dough in it, cover with a cloth and let sit for 12 hours in a warm place.
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4
One day before Easter: Transfer the risen dough to a floured work surface, knead for 5 minutes, and set aside.
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5
Heap the remaining 2 cups flour onto a flat work surface, make a well in the center and add the eggs, the remaining 1 cup sugar, rose water, and butter. Using a fork, blend all the ingredients incorporating a little of the flour wall at a time until a ball of dough has formed.
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6
Top with the risen dough and knead the two into one smooth elastic ball. Place the dough in a large bowl, cover, and let sit until it has doubled its size, approximately 2 hours. Grease a 12- by 15-inch baking sheet.
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7
Transfer the dough to a floured work surface and add the raisins, anise seeds, and the grated lemon zest. Knead for 10 minutes, then form a ball and using the blade of a knife, draw a cross in the center.
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8
Place the bread on the center of the greased baking sheet, brush with the egg wash, and let sit for 1 hour.
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9
Preheat oven to 375 degrees.
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10
Bake until a tester inserted into the center comes out clean and dry, about 40 minutes. Let cool on a rack.
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11
Cut the cooled bread into thick wedges and serve.
