Pan canario

Instructions

1. In a bowl, mix the flour, yeast, sugar, salt, aniseed and lemon zest.
2. Add the eggs and lukewarm milk, then knead for 5 minutes before working in the soft butter little by little.
3. Keep kneading for 10 minutes until you have a smooth dough that no longer sticks to your fingers. Add the raisins if you are using them.
4. Cover and let it rise for 1 hour 30 minutes somewhere warm, until doubled in size.
5. Shape into a round loaf or a braid, place on a baking tray and let it rest for 20 minutes. Brush with egg yolk.
6. Bake at 180 °C for 30 to 35 minutes, until it sounds hollow when tapped. Let it cool slightly on a wire rack before slicing.