Easter brioche loaf (mouna)

Method

1. In a small pan, warm the milk with the green anise (or star anise) until bubbles appear around the edge of the pan. Remove from the heat and leave to infuse until it’s cooled to room temperature (a very clean finger held in the milk should feel neither hot nor cold). Strain through a fine sieve into a clean bowl, then whisk in the yeast and caster sugar.
2. In the bowl of a stand mixer with a dough hook fitted, stir together the flour, sugar and salt. Finely zest both the lemon and orange into the bowl, stir again, then pour in 5 tbsp juice from the orange. Pour in the orange blossom water and infused milk, then beat for a few minutes until well combined, scraping down the sides halfway through.
3. Add the eggs one at a time, beating well after each addition. Continue to beat for 5 minutes, then add the butter a little at a time, waiting until each piece is incorporated before adding another. Cover the bowl with a clean team towel and leave the dough in a warm place for 2 hours until it is soft, bubbly and doubled in size.
4. Turn the dough out onto a lightly floured piece of baking paper and knock it back, shaping it into a round loaf. Line a baking sheet with another piece of baking paper and carefully put the dough on top, then cover loosely with a tea towel and leave for 1 hour until doubled in size.
5. Heat the oven to 160°C fan/gas 4. When the loaf is ready to go in, brush it with the beaten egg yolk and cut a cross in the top with a very sharp knife. Scatter the pearl sugar over the top and bake for 40-45 minutes until golden and it sounds hollow when tapped. Cool on a wire rack.