Make the anise seed tea

Cup of Yum
1. Boil 2 cups of water. Add the anise seeds and let them steep for 10-15 minutes. Remove the seeds and let anise tea cool down.

Prepare the yeast

1. Warm up the milk up to 40°C / 104° F.Add the yeast in the lukewarm milk and leave it for 10 minutes, stir it to dissolve, and leave it for another 5-6 minutes to expand and foam.Add 200 gr warm water to the yeast mixture and stir to combine.

Prepare the dough

1. Mix the flour with the mahlep, mastic, sugar, and salt in a bowl. Put ⅓ of the flour mix in the mixer. Beat for half a minute to combine. Add the soft butter, eggs, and yeast mixture. Beat for 3-5 minutes while adding the flour little by little. The dough will be sticky.
2. Remove dough from the mixer on a working surface. Using very little flour if you need to, knead, wetting your hands from time to time with the anise tea, until dough becomes soft and elastic and does not stick to your hands.

First rise

1. Move dough to a large bowl, cover with plastic wrap and a towel, and place in a warm place to do the first rise*.
2. The dough is ready when it is double the size. Punch it lightly to deflate and transfer it to your working space. Knead the dough for 2-3 more minutes.Divide dough into three equal pieces. Cover the two with a towel and set them aside.
3. With your dough create three long pieces. Braid them into a loaf. Move loaf on a parchment-covered baking sheet.
4. Repeat the same process with the other two pieces to create three loaves total.

Second rise

1. Transfer to a warm place, cover with plastic and a towel and let them prove for a second time. When the loaves are doubled in size they are ready.

Bake

1. Beat an egg with a tablespoon of water. Brush the loaves with the egg wash and sprinkle almond slices on top.Bake in a 390°F / 200° C for 15-20 minutes tops. Don't overbake!