In a large mixing bowl, combine flour, sugar, yeast, and salt. Heat milk and butter until it reaches 120°-130°F, then pour into dry ingredients and stir until smooth.

Add 2 large eggs to the mixture and stir until blended, then gradually add more flour until a soft dough forms.

Knead the dough on a lightly floured surface for 6-8 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let rise in a warm place for about 1 hour.

Punch down the risen dough, knead in candied fruit, almonds, and aniseed, and let it rest for 10 minutes.

Divide the dough into two sections, roll into ropes, twist them together, and shape into a circle.

Nestle the dyed uncooked eggs into the braid and let the bread rise for another 40 minutes.

Preheat oven to 350°F, brush loaves with a beaten egg, and bake for 30-35 minutes.

Once baked, cool on a wire rack and prepare optional glaze to drizzle over.