Greek Tsoureki

Ingredients

• 1 cup (240g) whole milk
• 1/4 cup (57g) unsalted butter
• 4 3/4 to 5 cups (594 to 625g) all-purpose flour, divided
• 1/2 cup (100g) granulated sugar
• 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
• 1 teaspoon (3g) kosher salt (see note)
• 1 teaspoon (1g) orange zest
• 3/4 teaspoon (1g) ground anise seed
• 2 large (100g) eggs, room temperature
• 1 1/2 teaspoons (6g) almond extract
• 4 large (224g) in-shell eggs
• Vegetable oil (for coating eggs)
• 1 large (50g) egg, room temperature (for egg wash)
• 1 tablespoon (15g) water (for egg wash)
• 2 tablespoons (14g) sliced almonds
• 3 cups (720g) warm water (105°F/41°C to 110°F/43°C)
• 3 tablespoons (45g) distilled white vinegar
• 50 to 55 drops red liquid food coloring