Melt the lard over gentle heat and allow to cool until lukewarm but still liquid.

Dissolve one teaspoon of the sugar in the warm water, not more than 110°F.

Add the yeast and allow it to proof.

Meanwhile, combine flour, remaining sugar, anise seeds and salt.

Form a well in the center and add 6 eggs and the melted and cooled lard.

Using a circular motion, begin to mix the flour into the liquids in the well.

Add the proofed yeast.

Continue incorporating flour until it is all mixed in.

Add a touch more flour or water, if needed, to create a supple, non-sticky dough.

Knead for approximately 10 minutes.

Place the dough in a bowl. Cover the bowl and allow the dough to double in bulk.

Punch the dough down. Cover and allow to double again.

Cut off small pieces of dough and roll into thin ropes, not much thicker than a pencil.

The dough will have a tendency to shrink back. Roll it out. Let it shrink back a bit. Wait a few minutes for the gluten to relax. Roll it out again. Let it shrink back a bit. Repeat until the dough is the proper thickness. I find it helpful to roll 3 or 4 pieces of dough at a time. It makes the process more efficient.

Cut the dough into lengths. For the straight pieces, the lengths should be approximately 7 inches. For the circular pieces the lengths should be approximately 12 inches.

Fold the lengths of dough in half and twist few times.

Put on ungreased sheet pans, either straight or in circles.

Brush each with beaten egg. Sprinkle with additional anise seeds.

Invert another sheet pan on top. Allow the bread to rise an hour.

Bake at 350°F for 15-20 minutes, until golden brown.

Remove to wire racks to cool.