Buccellato

Soak it upgolden raisins Soak in warm water until soft, then drain carefully. Squeeze gently to remove excess water, without breaking it: it should distribute itself throughout the dough without making it moist or heavy.

Melt the fresh yeast in a little warm water and melt the butter. Let the butter cool before using it: it should be fluid but not hot, while the yeast should be completely dispersed in the liquid, with no visible lumps.

Pour the flour into a bowl and add the sugar, an egg, melted butter, milk, dissolved yeast, and a pinch of salt. Knead until the dough forms. a mixture soft, smooth, and not dry; work it until the mixture appears smooth and comes together without lumps.

Add the mixture to thegolden raisins Drain the anise seeds. Distribute them with regular movements, so that they are evenly distributed throughout the mixture. Continue mixing until the fruit and seeds are well incorporated and remain concentrated in one spot.

Form a ball, cover it with a clean kitchen towel and let it rise for about two hours in a warm place. Wait until the dough has clearly increased in volume and is softer to the touch: this indicates that the first rising is complete.

Transfer the dough to a greased baking sheet and shape it into a ring. Score the surface lengthwise with a knife, making a clean mark but not dividing the dough. The shape should be regular and firm.

Cover the donut again and let it rest for another hour in a warm place. It should appear puffier and lighter, while still retaining its ring shape. If the surface is dry, avoid leaving it uncovered while it rests.

Beat the remaining egg and brush it over the surface of the donut. Bake at 180°C (356°F) for about an hour, until the buccellato is golden brown on the outside and has a dry, cooked texture on the inside.

Let the buccellato cool down before serving it, so that the soft bread crumb It settles and the cut is more regular. Serve it warm; its sweet and aromatic character also pairs well with a dip in sweet wine.