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1
Preheat the oven to 375 degrees, and line two baking sheets with parchment paper.
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2
Put the yeast in the bowl of an electric mixer equipped with a dough hook, and pour in 2 cups lukewarm water.
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3
Stir, and when the yeast is dissolved, whisk in the two whole eggs, then add the oil.
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4
Add 7 cups of the flour, the salt, sugar, and anise seeds to the bowl, and knead with the electric mixer until smooth and elastic, adding more flour as necessary.
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5
Form into a round loaf, and poke a 1-inch hole all the way through the center.
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6
Let the dough rest, uncovered on a floured board, for about 10 minutes.
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7
Divide the dough into four pieces, using a knife or a dough cutter.
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8
Flour the board and your hands, and roll each piece of dough into a long cylinder, about 20 inches long.
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9
With the palms of your hands, flatten the cylinder, then roll it into a long rope, about 2 feet long, making sure that there are no seams in the dough.
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10
Then bring the two ends next to each other and twist to form a loose spiral.
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11
Place on one of two lined baking sheets.
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12
Do this with the other three pieces of dough, two to a baking sheet.
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13
Beat the two egg yolks in a bowl, and add about a tablespoon of water.
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14
Stir well, and brush all of the egg glaze over the loaves.
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15
Then sprinkle the sesame seeds on top.
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16
Bake in the oven for 10 minutes.
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17
Reduce the temperature to 350 degrees, and bake for another 30 minutes, or until the loaves sound hollow when tapped.
