In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 ¼ teaspoons of rapid rise yeast, ½ teaspoon of salt, and ¼ cup of granulated sugar.

Gently heat ½ cup of milk and 1 teaspoon of anise extract in a small saucepan until bubbles begin to form around the edges.

Add 3 tablespoons of softened butter and 2 large eggs into the mixture, incorporating them one at a time.

Transfer the dough to a lightly floured surface and knead for 7-8 minutes until smooth and elastic.

Divide the rested dough into two equal pieces, roll each into long ropes, twist them together, and place on an oiled baking sheet.

Cover the twisted dough with a towel and set it in a warm place to rise for 1 hour.

Brush the top of the braided bread with additional beaten egg and bake in the preheated oven for 20-25 minutes, or until golden brown.

While the bread cools, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of anise extract until smooth.

Drizzle the icing over the bread and sprinkle with nonpareils or colored sugar, if desired.