Buccellato

Ingredients

Active dry yeast

2 teaspoons

Warm water

1/2 cup

Granulated sugar

1/4 cup

Unsalted butter

1/4 cup, melted

Eggs

2, plus 1 egg yolk for brushing

All-purpose flour

3 cups

Salt

1/2 teaspoon

Anise extract

1 teaspoon

Aniseed

1 tablespoon

Raisins

1 cup, plumped in warm water

Instructions

1. In a small bowl, dissolve the active dry yeast in warm water. Allow it to stand until it becomes creamy, approximately 10 minutes.
2. In a large mixing bowl, combine the yeast mixture with granulated sugar, melted unsalted butter, 2 whole eggs, and anise extract. Mix until well combined.
3. Gradually add the all-purpose flour and salt to the wet mixture, stirring until a dough begins to form. Incorporate the plumped raisins and aniseed, mixing until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
5. Transfer the kneaded dough to a greased bowl, cover it with a clean cloth, and let it rise in a warm place until it doubles in size, approximately 1 hour.
6. Preheat your oven to 375°F (190°C).
7. Once the dough has risen, punch it down gently and shape it into a large ring. Place the shaped dough onto a greased baking sheet.
8. Brush the top of the dough with the beaten egg yolk, ensuring an even and shiny finish.
9. Bake in the preheated oven for about 45 minutes or until the bread turns a beautiful golden brown and sounds hollow when tapped. Allow it to cool on a wire rack before slicing and serving.