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1
Mix the yeast with the 1/2 cup warm water and set aside.
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2
Sift the flour, powdered sugar, and salt into a large bowl (preferably wood).
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3
Make an indentation in the center and add the yeast mixture, melted butter, orange flower water, orange and lemon zests, and aniseeds.
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4
Slowly stir in 1 cup of water with a wooden spoon and knead until the dough is smooth and satiny, about 10 minutes, adding more water if necessary.
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5
The dough should be quite soft.
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6
Form the dough into a ball and put back in the bowl.
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7
Cover the bowl with a cloth, and let the dough rise in a warm place for one hour.
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8
Meanwhile, preheat the oven to 375F.
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9
Place parchment paper on two baking sheets.
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10
When the dough has risen, divide it in half.
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11
(If the dough is very sticky, flour your hands.)
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12
Then divide each half into 5 equal parts, forming each piece into a ball.
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13
You will have 10 balls.
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14
Flatten the balls with your hands and place 5 on a baking sheet.
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15
With a rolling pin, roll each flattened ball into a circle about 1/2 inch thick.
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16
Rearrange the loaves if necessary so they are at least 1 inch apart.
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17
Using a pastry wheel or sharp knife, make a 2 inch cut down the center of each piece of dough.
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18
Starting about an inch to one side of this cut, make three diagonal cuts slanting downward.
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19
Make symmetrical cuts on other side of the line.
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20
Do not cut through the edge of the circle.
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21
Repeat this process with the other 9 pieces of dough.
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22
Gently spread the cuts apart with your fingers to form irregular oval openings about 1 inch wide.
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23
They will close up a bit during cooking.
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24
Using a pastry brush or your fingers, smear some of the egg yolk on top of each loaf, then sprinkle granulated sugar over the top.
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25
Put one batch in the refrigerator while you bake the other.
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26
Bake one batch at a time on the middle rack of the preheated oven for about 15 to 20 minutes, until golden.
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27
Five minutes before the first batch is done, remove the other from the refrigerator and let rest before baking.
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28
Cool the loaves on a wire rack.
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29
The loaves may be eaten warm or at room temperature.
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30
To store, wrap the cooled loaves in aluminum foil.
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31
They will keep for up to 48 hours at room temperature.
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32
They may also be frozen in a plastic bag for up to one week.
