In a large mixing bowl, stir together the warm milk, yeast, 1.5 cups bread flour, and 0.25 cup sugar until smooth. Cover and let stand for about an hour or until inflated.

Using a stand mixer fitted with the dough hook, combine remaining flour, sugar, almond flour, ground anise, salt, and orange zest. Make a well in the center, add the yeast mixture, eggs, yolk, and melted butter. Knead on medium until smooth, about 5-7 minutes.

Alternatively, make the dough by hand, mixing in a large bowl, then knead on a floured surface for 10-12 minutes.

Shape the dough into a ball, coat lightly with oil, place in a bowl, cover, and let rise until doubled, about 1.5-2 hours.

Divide the dough into two parts, then into three ropes, braid each into a loaf, and seal the ends. Place on parchment-lined baking sheets.

Proof the braids until doubled, about 1.5-2 hours.

Preheat oven to 350°F. Brush loaves with egg white, sprinkle with sliced almonds, and bake for 25-30 minutes or until golden brown. Cool before serving.