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Raisin Anise Bread - {Buccellato Di Lucca}


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  • 1 package active dried yeast
  • 1/2 cup warm water (110 degrees)
  • 1 cup warm milk (110 degrees)
  • 3 large eggs room temperature
  • 1/2 cup sugar
  • 4 tablespoons unsalted butter room temperature
  • 6 cups unbleached all-purpose flour - (to 6 1/4)
  • 1 cup raisins
  • 1 tablespoon anise seeds crushed
  • 1 teaspoon fine salt


Servings 1


Step 1

Dissolve the yeast in the water in a large bowl. Stir in the milk, 2 eggs, sugar, and butter. Stir in two cups of the flour, raisins, anise seeds, and salt. Add the remaining flour, a little at a time, until a soft ball of dough is created. Place the dough in a lightly greased bowl, cover tightly with plastic wrap and allow it to rise for 1 hour.

Preheat the oven to 375 degrees.

Transfer the dough to a floured surface and punch it down with your fists. Knead the dough for a few minutes, then roll it out into a 32-inch rope, and bring the ends together to form a ring shape. Place the ring on a lightly buttered cookie sheet. Cover with a clean towel and allow it to rise until almost doubled.

Brush the dough with the remaining egg and bake until golden brown, about 35 to 40 minutes. Remove the buccellato to a cooling rack to cool completely.

Option: To keep the center of the ring open during baking, place a well buttered custard-type dish in the center of the ring. After the bread is baked and cooled, carefully remove the dish.

This recipe yields 1 large ring.

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