Melt the butter and leave to cool. Thinly grate the orange. Put the flour in a bowl and make a well. Crumble the yeast and dissolve it with 6 tablespoons of lukewarm milk. Pour into the well. Beat the eggs with the sugar, salt, aniseed and orange zest.
Pour into the flour and mix to a dough. Cover and let rise for about 1 hour. Grease a springform pan (about 28cm diameter), knead the dough again and put it into the pan. Whisk the egg yolk with the milk, brush the bread with it and sprinkle with sesame seeds. Cut the almonds in half lengthwise and place them on the bread to form a cross. Let the bread rise for another 30 minutes. Bake for 30-40 minutes at 160 degrees. When slightly cool, remove from the pan and let cool completely on a cooling rack.
