Ingredients

• 4 Tbsp Butter (56 g)
• ¾ cup Water (177 ml)
• 2 Tbsp Sweet Cream Buttermilk (20 g)
• 1 Tbsp Instant Dry Yeast (11 g)
• ⅓ cup Sugar (74 g)
• 2 ¼ cups Unbleached White All-Purpose Flour (405 g)
• 1 Egg, at room temperature
• 1 tsp Salt (4 g)
• ¼ tsp Anise Extract (1.25 mL)
• Zest of 1 large Orange

• Non Pareils
• 2 Dyed Eggs

Instructions

1. Melt butter in a small saucepan over medium heat. Once melted, turn off the heat and add water and buttermilk powder, whisking to combine.
2. Add butter mixture to the bowl of a stand mixer fitted with the hook attachment and sprinkle in yeast. Stir together, then allow the yeast to bloom for 1 minute.
3. Add remaining bread ingredients and mix on medium-low speed until the dough pulls away from the sides of the bowl but leaves a small trail on the bottom, about 5 minutes.
4. Transfer dough to a large greased bowl, cover with plastic and leave in a warm place to proof until doubled in size, about 1 hour.
5. Line a baking sheet with parchment. Transfer dough to a clean work surface and divide in half. Roll each half into a 1-inch diameter coil, then fold the ends to touch, twist and form into a circle on the sheet tray and tuck the end into the loop. Repeat with the other half, keeping them 2 inches apart on the tray.
6. Cover and keep in a warm place to proof for 45 minutes.
7. Preheat oven to 350°F. Whisk egg with 1 teaspoon water. Uncover dough rings, place 1 dyed egg in each center and brush with egg wash, taking care not to touch the egg in the center. Sprinkle with non pareils and bake for 35 minutes, or until golden brown.