Whisk together lukewarm milk and active dry yeast.

Add 2-3 tsp of flour and mix into a paste.

Cover and set aside in a warm place to rise.

Lightly grease 2 baking trays.

In a bowl, combine 1 2/3 cups flour, sugar and a pinch of salt.

Add yeast mixture, melted butter, unbeaten egg, aniseed, orange zest and 1/3 cup hot water.

Stir until well combined then turn out onto a lightly floured surface and knead for 10 mins, adding remaining flour until mixture becomes a pliable dough.

Cover and let rise in a warm place until doubled in size (about 1 hour 30 mins).

Punch dough down and divide into 6 pieces.

Roll each piece into 3 - 8 inch ropes.

Braid into a plait and press ends together to form a circle.

Repeat with remaining pieces.

Transfer to prepared trays, cover with a clean tea towel and let rise in a warm place until doubled in size.

Preheat oven to 350°F.

Brush each loaf with beaten egg.

Bake for 20-25 mins, until golden brown and sound hollow when tapped on the bottom.

Let cool on trays for 5 mins then transfer to a wire rack to cool completely.

Serve topped with a chocolate Easter egg.