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1
Make the dough: Coat a large bowl with oil and set aside.
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2
Dissolve the yeast and 1 tablespoon brown sugar in the heated milk in a small bowl.
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3
Combine 4 1/2 cups flour, the remaining sugar, zest, anise, and salt in the bowl of a standing mixer fitted with paddle attachment and mix on low speed.
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4
Add the 4 undyed eggs, the yeast mixture, and the melted butter and continue to mix on low speed until a firm dough forms, adding more flour if necessary (or combine all ingredients in a large bowl and stir with a wooden spoon until a firm dough forms).
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5
Transfer dough to a lightly floured surface and knead by hand until it is soft and elastic -- about 10 minutes.
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6
If mixing by hand, knead the dough for 10 more minutes.
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7
Form the dough into a ball and transfer it to the prepared bowl, turning to coat all sides with oil.
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8
Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
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9
Shape the loaf: Preheat oven to 350 degrees F. Punch down dough, turn out onto a lightly floured board, and divide into three equal parts, approximately 15 ounces each.
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10
Using the palms of your hands, roll out one piece to create a 2 1/2-foot-long rope.
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11
Repeat with the remaining 2 dough pieces.
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12
Braid the three strands together and seal the ends under each other to create a circle.
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13
Transfer to a baking sheet.
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14
Place the dyed eggs, evenly spaced, in the grooves of the braid, cover with a towel, and let rise until doubled -- about 40 minutes.
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15
Bake the bread: Brush the loaf with the beaten egg white and bake until loaf is golden and sounds hollow when tapped -- about 30 minutes.
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16
Transfer the finished loaf to a wire rack to cool.
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17
Serve at room temperature.
