Proof the yeast by mixing it with a half cup of lukewarm water, one teaspoon of sugar, and one tablespoon of flour. Cover and let it proof for a few minutes in a warm place.
Sift the flour and mix with the sugar and the salt. Use a whisk to keep it fluffy and light.
Soak the anise seeds with 1/4 cup of warm water to make a concentrated tea.
Separate the yolks from the whites and set aside. Crack two whole eggs and set aside on a separate bowl.
Mix the whole eggs and the yolks with the flour, the sugar, and the salt. Use a Danish dough whisk to ease the process.
Add the softened butter to the mix with the flour and the eggs, incorporate the anise tea with the soaked anise seeds and continue mixing. Finally, pour in the proofed yeast and keep whisking.
Knead the dough in the stand mixer for 30-40 minutes until the dough shows bubbles. Or is elastic enough that doesn't break when stretched.
Place the dough in the container and add a little bit of oil. Cover with a lid and let the dough rise until it doubles. This process could take an hour, depending on the temperature in the kitchen. The warmer it is, the fastest the rising process will be.
When the dough has risen take it out of the container and punch it. Add a bit of flour and knead with your hands.
Portion the dough by cutting and weighing each piece. We recommend dough balls of 100 grams each.
Place the dough balls in a tray and let them rise again. Cover with a cloth.
Press each dough ball against the sesame seeds for those to stick. Place the dough balls in a tray and let rise again. Cover with a cloth.
Cut in the middle of each dough ball using a dough slasher. The cut should be deep enough for a perfect marking. Let the dough rise again covered with a cloth.
Preheat the oven at 400F.
Bake the bread at 375F for 18-20 minutes. Or until getting that characteristic deep brown color.