8 ounces (2 sticks) unsalted butter
1 cup milk
1 envelope (2 1/4 teaspoons) active dry yeast
1/4 cup warm water (105 degrees F to110 degrees F)
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon ground mahlab
1 tablespoon fennel seed
1 tablespoon anise seed
1/2 teaspoon ground ginger
2 tablespoons baking powder
5 to 5 1/2 cups all-purpose flour, plus more for the work surface
1 egg beaten with 1 tablespoon water, for egg wash
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