In a large mixing bowl, stir together warm milk, yeast, 1.5 cups flour, and 0.25 cup sugar until smooth. Cover and let stand for 1 hour until bubbly.

Using a stand mixer with a dough hook, combine remaining flour, sugar, almond flour, anise seeds, salt, orange zest. Make a well, add the yeast mixture, eggs, yolk, and melted butter. Knead until smooth, about 5-7 minutes. Add more flour if necessary.

Alternatively, knead by hand for 10-12 minutes, adding flour as needed.

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

Divide dough into two and then into three portions each. Roll into long ropes (about 18 inches). Pinch tips and braid to form loaves, sealing ends. Place on parchment-lined baking sheets.

Cover loaves loosely with plastic, let proof in warm place until doubled in size, about 1.5-2 hours.

Preheat oven to 350°F. Brush with egg yolk, sprinkle with sliced almonds. Bake for 25-30 minutes until golden. Cool before slicing.