Dissolve yeast in warm water and let it sit for 5 minutes or until it starts foaming.
In a small pot warm milk and add sugar, butter, vanilla, anise and rum. Mix until it reaches about 105°F (40°C) (it will be warm to the touch)
Mix milk mixture with yeast mixture and add 3½ cups of flour, one at a time, raisins and 3 eggs. Knead for 10 minutes. Add more flour if the dough is too wet.
Place dough into a bowl and cover. Let it sit until it doubles in size, about 1 hour.
Pre-heat oven to 350ºF (175°C)
Turn the dough onto a slightly floured surface and using your palms roll it into a long rope. Shape it into a ring sealing the ends together.
Make an egg wash using 1 egg and 1 tsp of water and brush the bread with it.
In a small bowl mix the ingredients for the pasta mixing them with a fork until they come together. Using an icing knife or bag spread strips of pasta on the bread alternating with candied fruit strips.
Bake for 20-25 minutes or until it turns golden brown. Let it cool on a rack for 10 minutes and serve with hot Mexican chocolate.
Recipe by Ben's blog at http://whatscookingmexico.com/2009/01/07/rosca-de-reyes/