In bowl of stand mixer fitted with paddle, combine 1-cup flour, sugar, yeast, salt and ground anise.

In 1-cup microwave safe measure, combine milk, honey and butter; microwave on HIGH for 45 seconds. Stir well. Mixture should be very warm (125-130F).  Stir fiori di sicilia or vanilla into milk.

Add milk mixture and lemon zest to dry ingredients; beat for 2 minutes or until mixture is well blended scraping down sides of bowl as needed.

Add 2 eggs plus 1 egg white; blend well.

Change paddle to dough hook.

Add remaining flour; beat on medium-low for 6 minutes.  

Add dried fruit and almonds; mix 2 minutes more.

Scrape dough into an oiled bowl, turning to grease the top. Cover and let rest for 90 minutes.

On floured surface divide dough in half. Roll each half into a 24-inch rope.

On a baking sheet  lined with parchment. Twist ropes loosely together and form them into a circle or nest. Cover with plastic wrap; let rest for 1 hour.

Heat oven 350F. Insert raw dyed eggs into spaces in twisted dough. Place the white egg in the center.

Mix remaining egg yolk with 1 teaspoon of water; brush over dough.

Bake 30 to 35 minutes or until golden and internal temperature is 200F on an instant read thermometer. Cool.

Mix powdered sugar and lemon juice; drizzle over bread. Top with sprinkles.