This lovely and unusual loaf is a holiday tradition. To make it, a yeast dough is formed into two balls, with each ball wrapped around a hard boiled egg. The remaining dough is shaped into ropes and then criss crossed atop the two balls and the whole things is crushed with an egg wash to encourage a golden brown crust during baking. The dough itself is sweet and spiced with cinnamon and anise. It's easy to see why it's become such a classic.
- In a bowl, dissolve the yeast in the warm milk. Add the melted butter.
- In another bowl, combine the sugar, flour, and one of the eggs. Stir until the dough is homogeneous. Add the milk mixture and knead well. Add the fleur de sel, cinnamon, and anise extract.
- Let the dough rise in a warm place until doubled in size.