Italian Sweet Easter Egg Breads

Ingredients

• 1 1/4 cups 

  milk

• 2 

  (1/4-ounce) packages active dry yeast (4 1/2 teaspoons)

• 1/2 cup 

  lukewarm water

• 1 cup 

  bread flour, divided

• 3 1/2 cups 

  all-purpose flour, plus more for dusting

• 1/2 cup 

  granulated sugar

• 1 1/2 teaspoons 

  salt

• 1 teaspoon 

  ground anise, or 2 teaspoons anise seeds

• 3 large 

  eggs

• 2 teaspoons 

  anise extract or anise liqueur

• 2 teaspoons 

  vanilla extract

• 2/3 cup 

  extra-virgin olive oil

• 3 tablespoons 

  finely grated fresh lemon or orange zest (from 3 lemons or 2 oranges)

• Cooking spray

• 8 

  blue-dyed raw eggs

Description

1. Place the milk in a small saucepan over low heat until warm to the touch but not hot (between 105°F and 115°F on an instant-read thermometer), about 6 minutes; set aside off the heat.

2. Place the yeast, water, and 1/2 cup of the bread flour in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until fully combined, about 2 minutes. Let sit until bubbly and foamy, 10 to 12 minutes.