Buccellato

Buccellato is a traditional Italian sweet bread from Lucca, filled with raisins and aniseed.

Ingredients - Serves 8

In a small bowl, dissolve the yeast in the warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together the yeast mixture, sugar, melted butter, eggs, and anise extract.
Gradually mix in the flour and salt. Add the raisins and aniseed and mix until the dough comes together.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place until doubled in size, about 1 hour.
Preheat the oven to 375°F (190°C).
Punch down the dough and shape it into a large ring. Place on a greased baking sheet.
Brush the top of the dough with the beaten egg yolk.
Bake in the preheated oven until golden brown, about 45 minutes. Let cool on a wire rack before slicing and serving.