CHEF JOHN'S EASTER BREAD

Steps:

• Dissolve yeast and 1/2 teaspoon white sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Whisk 3/4 cup white sugar, eggs, oil, anise extract, lemon zest, lemon extract, salt, and anise seed together in a bowl.
• Pour egg mixture, melted butter, and 1/4 cup milk into yeast mixture and stir to combine. Add 4 cups flour, 1 cup at time, stirring after each addition.
• Turn dough out onto a floured surface and knead until smooth and elastic, adding remaining 1/2 cup flour as necessary, 5 to 6 minutes.
• Coat a large bowl with oil. Place dough in bowl and turn to coat. Place a damp cloth over the bowl, place bowl in the oven with the oven light on, and let rise until doubled in size, 12 hours or overnight.
• Line 2 baking sheets with silicone baking mats or parchment paper.
• Punch dough down and divide into four equal portions. Divide each portion into three ropes. Braid each set of three dough ropes to form four small braided loaves.
• Transfer loaves to prepared baking sheets, 2 per sheet, and let rise until doubled in size, about 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake bread in the preheated oven until the tops are golden and the bottom of the loaves sound hollow when tapped, 20 to 25 minutes.
• To make icing, combine powdered sugar, lemon juice, grated lemon zest, 1 tablespoon milk and food coloring. Stir until smooth.
• Glaze loaves on a cooling rack with a sheet pan or foil underneath to catch the drips.