Ingredients

• 1/4 cup Warm Water 110°F
• 1/4 oz packet Instant yeast
• 4 - 5 cups Gluten Free All Purpose Baking Flour
• 1/3 cup Sugar divided
• 1 Tbsp Xanthan Gum
• 1/2 cup Warm Milk 110°F
• 3 Eggs room temperature
• 1/4 cup Butter soft
• 3/4 tsp Sea Salt
• 1 - 2 tsp Whole Anise Seed
• 1 Egg for eggwash
• 1 Tbsp Cold Water
• 1/4 cup Sparkling Sugar for garnish

Instructions

1. Sprinkle yeast over warm water mixed with 1 tsp sugar. Let sit for about 5 minutes.
2. Combine flour, remaining sugar and xanthan gum and add to yeast mixture along with milk and eggs. Mix until just combined.
3. Add salt and anise seed to the mixture, then piece in soft butter (if using a stand mixer, keep the mixer running). Mix until all ingredients are well combined. Scrape down the mixer often.
4. Pinch off about 1/6 of the dough and set aside. Shape the large piece of dough into a round loaf and smooth the sides; place on a parchment lined sheet tray. Wet your hands if having trouble handling the dough. Divide the smaller piece of dough into four equal pieces. Shape each piece into the shape of a bone. Lay bones across the top of the loaf in a decorative pattern.
5. Cover loaf lightly with a towel and let rise in a warm place until doubled in size, about 1 hour.
6. Preheat oven to 350°F. Mix the single egg and 1 Tbsp water until fully incorporated. Brush eggwash over the loaf and sprinkle with ¼ cup granulated or colored sugar.
7. Bake until dark brown on top and fully baked on the interior, about 35 – 45 minutes. The internal temperature should be about 205°F. Let cool; then serve.