1 pkg. dry yeast
1/4 c. water
1/2 c. milk, scalded
1/3 c. sugar
1/4 c. butter
1/2 tsp. salt
1/4 tsp. oil of anise
6 drops oil of cinnamon
2 3/4 to 3 c. flour
1 egg
1 egg in shell, uncooked, tinted red
1 egg, slightly beaten
1 tbsp. water
2 tbsp. sesame seed

Soften dry yeast in warm water. Set aside. Pour scalded milk over sugar, butter and salt, stirring until butter melts. Cool to lukewarm. Stir in flavorings. Add 1 cup of the flour; mix well. Stir in 1 egg and softened yeast; beat well. Add remaining flour or enough to make a soft dough. Turn out on lightly floured surface. Cover and let rest 10 minutes. Knead until smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double. Punch down. Let rise again until almost double.

Turn out on lightly floured surface and divide dough in thirds. Form in balls. Cover and let rest 10 minutes. Using your hands, roll each part to form a strand 16 inches long, tapering ends. Line up strands 1 inch apart on greased baking sheet. Braid loosely without stretching dough, beginning in middle and working toward either end. Pinch ends together. Tuck tinted uncooked egg, large end up, in center of braid. Cover and let rise until almost double, about 40 minutes. Combine beaten egg and water; brush over braid; sprinkle with sesame seed. Bake in 375 degree oven about 25 minutes or until golden brown.