Mix the yeast with sugar and 125 ml of lukewarm water (approximately 1/2 cup) until smooth. Combine the flour with the coriander, anise, salt and butter. Add the yeast and knead with the kneading hook of a hand mixer until smooth. Cover and leave to rise for about 30 minutes.
Place the dough on a floured surface and knead well again. Divide into 4 portions.
For each portion, form a 40 cm long strand (approximately 16 inches). Place each strand on baking sheet greased with butter and wrap into a 5 cm diameter spiral (approximately 2 inches). Brush with egg white and shower with pumpkin seeds. Leave to rise for about 15 minutes.
Bake in preheated oven at 200°C (approximately 400ºF) for about 20 minutes.
Serve as an egg cup, each with a freshly cooked egg.