The night before mix together the white wine and the aniseeds. Heat in microwave for 30 seconds and let them soak overnight.
For the Tangzhong
Mix togehter the strained white wine, milk and flour in a pan with a whisk.
Start heading the mixture under constant stiring until it start bubling and thickens. Turn off the heat and stir everything until its homogenous and came together to a slurry.
Put the slurry into the bowl of stand mixer and let it cool slightly.
For the dough
Add to the tangzhong (slurry) all the ingredients of the dough and start mixing wtih a hook.
Start kneading the dough on slow for about 5 minutes.
Then increase speed to medium and knead for another 10 minutes. The dough is ready when it doesnt stick anylonger to the side of the bowls.
Cover the bowl with plastic wrap and let the dough rise at a warm place until double in size. This will take about one hour.
When the dough is double in size knead it for about 5 minutes, cover it again and let it rise again until double in size.repeat the kneading and rising for 2 more times. Every next rising will need less time.
After the 4th rising knead the dough one more time and cut the dough into 2 eaqual parts.Cut every half into another 4 equal part so that you will have 8 small Pinzen or leave one half for one big Pinze and cut onply the other half into 4 small parts.
Now take every dough piece and pul the outer sides into the the middle 2-3 times. and pinch togehter. Then put the dough with the seam down on the woriking surface. cover the round dough piece with your hand. Fingers are crooked slightly to cover the dough ball and now start rolling the dough until round. Place it on a baking tray with a baking sheet on it. Repeat this process with every dough piece.
When all the dough pieces are formed cover them and and let them rise one final time until double in size.
When the dough balls are double in size put the egg wash on top.
Cut them from the middle to the outer sides 3 times. It should be a deep cut.
Put a baking tray filled with water on the bottom of your oven and preheat the oven to 210°C or 410°F.
Bake The smaller Pinzen loafs for about 15-20 minutes ore until they are a darker golden brown.Larger Loafs bake for about 20-25 minutes. Or a darker golden brown.
Take loafs out of the oven and let them cool completely .Enjoy<3