Torcolo di San Costanzo
Put the raisins in a small bowl and cover them with water. Let them soak for 30 minutes to plump them, then drain off the water and set aside.
Pour the milk into a bowl . Sprinkle the yeast over the milk and quickly whisk it to dissolve the yeast.
On low speed blend in the butter, sugar, the eggs, salt, citron, raisins, anise seeds, pine nuts, and zest.
Begin adding 1 cup of the flour at a time on low speed and blend the mixture well before adding the next cup of flour.
Add the rest of the flour and knead until getting a soft dough.It should not be sticky on your hands.
Remove the dough from the bowl onto a lightly floured surface and knead the dough with your hands several times to form it into a ball.
Put the dough in a large buttered bowl and cover it tightly with plastic wrap. Allow the dough to rise, until it is doubled in size (2 hours).
Preheat the oven to 180°C. Butter a ring mold and set aside.
Punch down the dough with your fists. Transfer the dough to a work surface and roll it into a long rope.
Bring the two ends together, pinching them closed and place the dough in the prepared mold.
Cover with a clean towel and let rise for 30 minutes. When ready to bake, brush with the eggwash.
Bake the bread for 30 to 40 minutes or until the bread is firm to the touch and sounds hollow when tapped.
You can also insert a cake tester into the center of the bread and if it comes out clean, the bread is baked.
If the top browns too fast while baking, cover it
loosely with a piece of aluminum foil.