Preparation and cooking:
paid the flour as fountain in a salad bowl and crumble the yeast, mix them up with hot water. Work the dough and put aside in a dry place. When the dough has doubled the volume put it on a flat and work with your hands, add the chopped candied citron diced, raisins, pine nuts, oil, butter, sugar and two teaspoons seeds of anise. Work all for about ten minutes. Roll up the dough and put it in a container for cake well buttered, put the container for cake in a warm place to facilitate the leavening. Gild the surface with the egg yolk and put in oven at 180 degrees for three quarters of an hour.