Ring Shaped Sweet Bread

To make the sponge, place the flour in a small bowl. In another small bowl, stir the yeast into the warm water, then add the mixture to the flour. Cover with plastic wrap and let rest in a warm place until frothy and doubled in size, about 30 minutes.

To maker the dough, in the bowl of a strand mixer fitted with paddle attachment, combine the flour, sugar, warm water, salt, citrus zests, eggs, and olive oil. Beat to mix well. Add the sponge and beat on low speed until smooth and elastic, about 5 minutes. Add the raisins and aniseeds and mix gently. Turn into an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 3 hours.

Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured board. Punch down and fold the dough over onto itself a few times. Divide the dough in half. Using your palms, roll half the dough into a log 20 to 24 inches long. Place on a prepared baking sheet and connect the ends of the log to form a circle. Repeat with the other half of the dough and place it on the other baking sheet. (You can also make 1 giant ring, forming the dough into a single log of 30 inches long and then connecting the ends to form a circle.) Cover with a kitchen towel and let rise until doubled in size, about 3 hours.

Preheat an oven to 375 degrees F.

Bake until golden, 35 to 40 minutes. Remove from the oven and transfer to a rack to cool completely. To store, cool, then wrap in plastic wrap and store at room temperature for up to 5 days.