2 pkg. dry yeast
1/2 c. warm water (105 to 115)
1 c. milk, scalded and cooled
1 c. sugar
1/2 c. softened butter
3 eggs, whole
2 egg yolks, only
1 tbsp. Anisette
6 1/2 to 7 c. flour

Dissolve yeast in warm water in a large bowl. Add Anisette, milk, sugar, butter and eggs and egg yolks. Beat in 2 1/2 cups flour until smooth. Stir in enough remaining flour to make dough easy to work with. Turn dough out onto a floured board. Knead until smooth. Put in a greased bowl, cover. Let stand in warm area until dough doubles (2 to 2 1/2 hours). Punch down. Divide into 4 parts. Shape each into a rope.

Braid 2 at a time together. Place into greased round cake pan forming rings. Makes 2. Cover and let rise again for 45 minutes. Baste with butter and egg yolk for glaze. Sprinkle with multicolored decorator sprinkles.

Bake at 375°F for 30 to 35 minutes or until brown. Serve warmed with butter.