In a large bowl, warm water in microwave to lukewarm.
Whisk in yeast & sugar; let stand about 10 minutes.
With an electric mixer, beat together 3/4 cup sugar, eggs, oil, anise extract, lemon zest, lemon extract, salt & anise seed.
Combine egg mixture, melted butter & milk with yeast mixture.
In another bowl, combine 4 cups flour with mixed peel & add 1 cup at a time to wet mixture. Stir well after each addition.
Turn dough out onto a floured surface & knead until smooth & elastic, about 5-6 minutes, adding remaining 1/2 cup flour if necessary.
Coat a large bowl with oil. Place dough in bowl & turn to coat.
Cover with plastic wrap & set in a warm place to rise until it doubles in bulk.
Line a baking sheet with parchment paper. Gently punch down dough & divide in half.
Divide each portion into 3 ropes. Braid ropes to form loaves & let rise until doubled in size.
If you prefer, you can brush with a little bit of beaten egg white.
Preheat oven to 325 F.
Bake until golden, about 40 minutes.
If you choose to ice braids, cool completely before doing so.