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1
Put warm water in a glass bowl. Add yeast, stirring to dissolve. Set aside in a warm spot near the stove. Add 6 to 8 tablespoons flour to yeast and water to form a stiff dough. Set aside again in a warm spot until doubled in volume.
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2
In a separate bowl, sift remaining flour and sugar. Add salt, 3 eggs, 7 egg yolks, butter, lard, orange peel, orange-blossom and anise extracts, and 6 1/2 tablespoons milk. Mix well, and knead briefly.
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3
Add yeast mixture, and knead until dough is smooth and elastic. Place in a greased glass bowl, and spread a little butter on the surface. Cover dough with a dish towel, and set aside in a warm spot for 12 hours or until doubled in volume.
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4
Knead briefly again. From the dough, pinch two 2-inch balls, 8 2-inch strips, and eight 1-inch balls. Divide remaining dough in half. Roll into 2 circles 6 inches in diameter. Place circles on a greased baking sheet.
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5
Beat together 1 egg, 1 egg yolk, and 1 tablespoon milk. Brush circles with mixture. Place 2-inch ball in center of each circle, and decorate the circumference with 1-inch balls and strips. Allow bread to rise for 1 hour in a warm place.
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6
Preheat oven to 375u00b0F. Bake bread for 30 to 40 minutes.
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7
Put flour, water, egg yolks, and egg in a small saucepan. Cook over medium heat, stirring constantly, for 5 minutes or until mixture thickens to consistency of heavy cream.
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8
Brush freshly baked bread with glaze. Sprinkle bread with sugar, and return to oven.
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9
Bake for five minutes. Remove from oven, and sprinkle with more sugar. Allow to cool. Serve with hot chocolate.
