You'll need two things that might not be carried by your grocer: candied orange peels and orange blossom water. These are magical ingredients you can't leave out! For the candied peels, I recommend making your own a day or three ahead of time:
Check grocers (Ideal Grocery has it, for my local friends) or world market stores for "orange blossom water" or "orange flower water." One bottle can last a long time, since it works in small amounts much like a spice.
172g bread flour [1 1/3 cups]
110g water (75F) [1/2 cup]
11g instant yeast [4 tsp]
Combine the above, but don't knead past that. Let it rest for half an hour or until roughly doubled.
518g bread flour [3 2/3 cups]
78g sugar [1/3 cup]
41g honey [2 tbsp]
64g vegetable oil [1/3 cup]
14g salt [2 1/2 tsp]
30g water (70F) [3 tbsp]
150g eggs [3 eggs]
50g egg yolks [2 yolks]
+ the sponge.
Knead until dough window.
29g orange blossom water [2 tbsp]
82g candied orange peel [1/2 cup]
7g anise seeds [2 tsp]
Slowly add these to the kneaded dough. If you feel like you must have made some kind of terrible mistake at this point, keep going. It's always like that.
Once the special ingredients are well incorporated, let it rest for an hour or until roughly doubled.
Divide the dough into 100g balls, then let these rest for twenty minutes. Put parchment paper in a baking sheet, then smoosh down half of the dough balls on the sheet and cut five slits in each one from the outside to halfway toward the center. (Repeat for a second baking sheet if you have one, or just do this again after the first batch finishes.)
Cover with plastic wrap and let rise for 45 minutes. Preheat oven to 360F.
Bake & Finish
Bake until internal temperature reaches 200F. Outsides will be golden brown. This takes about twelve minutes. Brush tops with melted butter and roll in sugar. Enjoy!