1. Heat milk with the 2 tablespoons butter or margarine in small saucepan; stir in sugar and salt; cool.
2. Dissolve yeast and 1 teaspoon sug ar in very warm water in large bowl ("Very warm" water should feel com fortably warm when dropped on wrist.) Stir in cooled milk mixture and beaten egg.
3. Beat in 1 cup flour until smooth with a wooden spoon; beat in oil of anise. (Buy it at your drugstore.) Gradually beat in enough of remainj ing flour to make a stiff dough.
4. Turn out onto lightly floured pastry cloth or board; knead until smooth and elastic, adding only enough flour to keep dough from sticking.
5. Place dough in greased large bowl; cover with clean towel; let rise in warm place, away from draft, 1 hour, or until double in bulk.
6. Tint uncooked eggs with Easter egg coloring, following label directions; let dry while dough is rising.
7. Punch dough down; turn out onto lightly floured pastry cloth or board; divide into sixths. Roll each sixth into a rope, 12-inches long. Braid 3 ropes together on one side of a large cookie sheet; braid remaining ropes on other side. Form braids into one large circle, pinching ends together to seal tightly.
8. Place each egg, large end up in braid, spacing eggs evenly around ring. (The tiny air space in the large rounded end of the egg will keep it from cracking open during baking.) Cover with clean towel; let rise in warm place, away from draft, 1 hour, or until double in bulk.
9. Bake in moderate oven (375°) 30 minutes, or until golden brown; brush top with butter or margarine