Aniseed dessert

18682 Aniseed DESSERT INGREDIENTS for 6 PEOPLE 10 g fresh Brewer's yeast, a decilitre of milk, 20 g of sugar, one teaspoon of anise seeds, eggs, 60 g butter, 250 g flour, 20 g 20 g pine nuts, sliced almonds, 20 g of raisins, the grated zest of a lemon, 20 g candied fruit, 20 g of brown sugar, salt.

Preparation: 2 hours + 1 hour of leavening PROCESS Put anise seeds in a small bowl and pour over the boiling milk.

Leave to infuse until the milk is warm, then filtered.

Crumble the yeast into a bowl and add the milk.

Combine granulated sugar, a pinch of salt, lemon zest and whole egg beaten lightly.

Stir and add little by little the flour.

When the dough becomes too dense, knock it with your hands, adding flour as necessary to obtain a dough elastic.

Knead dough a few minutes with your hands and put it back in the bowl.

Put over 40 g cold butter pieces and sprinkle with a little flour.

Cover the bowl with plastic wrap and let rise in a warm place 1½ hours.

Work the dough again to incorporate the butter and roll out the dough on the floured work surface.

Sprinkle with pine nuts, raisins and almonds.

Worked for a few minutes and roll out the pastry into a rectangle measuring 30 x 15 cm.

Melt the remaining butter and brush a little into the mold.

Brush remaining butter over the surface of the dough and sprinkle with brown sugar.

Roll up so you get a roll 30 cm long, cut in 10 sports.

Allineateli into the mold, preferably without touching.

Distribute the candies on the surface and cover with a cloth.

Let rise for 30 minutes in the oven turned off, then switch to 220° When the surface of the cake will be golden, lowered to 160ø.

and cook another 20 minutes.

Serve the cake warm or at room temperature.