Mix flour, butter, sugar, egg yolks, salt, yeast, and warm milk well.

Let the dough rise like bread until doubled in size.

Place the risen dough on a floured board.

Work in the chopped pecans and crushed anise seed, sprinkling with flour to prevent sticking.

Cut the dough into 6 to 8 flat, round or oval loaves, about one inch thick.

Place the loaves on a greased baking pan.

Let the loaves rise again to double their size.

Preheat oven to 375°F (190°C).

Spread the risen loaves with beaten egg.

Bake in the preheated oven until golden brown, about 20 minutes.

Let the loaves cool completely.

Cut the cooled loaves into 1/4 inch thick slices.

Mix sugar and cinnamon in a bowl.

Roll each slice in the sugar and cinnamon mixture.

Place the slices on a jelly roll pan.

Toast in the oven until almost dry and crisp.