Add the yeast and the warm water along with a pinch of the sugar to the bowl of a stand mixer and let proof, 5-10 minutes. When bubbly, add the remaining sugar, the flour, and the oil to the bowl. 

Using a paddle attachment, mix on medium speed until combined, 1 minute. Turn the mixer to low and begin to add the eggs one by one, waiting until each egg is well-incorporated before adding the next.

Add the anise seeds and salt to the dough and mix for another minute to combine. The dough should be silky, sticky, and well combined. Coat a large bowl with oil and gently fold the dough into the bowl. Oil the top of the dough and cover with plastic wrap. Let the dough rise overnight in the fridge; alternatively, let it rise for 2-2 ½ hours in a warm room.

Combine the almonds with the golden raisins and orange blossom water, and let soak for 5-10 minutes. Meanwhile, preheat the oven to 350F.

Once the dough has doubled in volume, shape the mouna. Separate the dough into 60-80 gram (around the size of a fist) balls. On the countertop, roll each ball into a circle 3-4-inches in diameter and ⅛- to ¼-inch thick with a rolling pin, then fill the middle with a heaping tablespoon of the raisin and almond mixture. Fold the circle in half, forming a semicircle, and press the edges together tightly to seal.

Brush the mouna with the egg wash and sprinkle with the sesame seeds. Bake until deeply golden brown., 20-25 minutes.