Preparation

• In a bowl, mix 50 g of flour with the milk and yeast to make a preferment. Stir well until homogeneous.
• Let it rest covered with a damp cloth for 1 hour or until it doubles in volume.
• In another bowl, beat the whole eggs with the sugar until the mixture becomes creamy and whitish, for about 5 minutes.
• Add the oil, a pinch of salt, and the anise. Stir until all the ingredients are well integrated and the mixture is homogeneous.
• Optional: Add the grated lemon peel and mix well to fully incorporate it.
• Gradually incorporate the flour and knead it in the bowl until you obtain a more compact dough.
• When the preferment has doubled in volume, add it to the dough bowl and knead until it is well integrated.
• When the dough begins to have some consistency, turn it out onto a lightly floured counter and stretch and fold it (according to the Bertinet method) for about 10 minutes. The dough should be smooth and manageable, sticking slightly but not too sticky. Perform the windowpane test: if necessary, let it rest for 5 minutes and knead again until the consistency is correct.
• Let the dough rest overnight in a lightly oiled bowl covered with plastic wrap.
• Turn the dough out onto a slightly floured counter. Gently stretch and fold it. Then divide it into equal portions.
• Shape the dough portions into balls to give them surface tension, forming a smooth and tight surface.
• Line a baking tray with parchment paper and place the balls on it, leaving space between them. Let them rest for about 2 hours, covered with a cloth, until they have grown to one and a half times their original volume.
• Half an hour before baking, preheat the oven to 180ºC.
• Put 2 tablespoons of sugar in a glass and add a few drops of water until it is moistened (very little water).
• Brush the breads with beaten egg and sprinkle the moistened sugar on top.
• Bake at 180ºC for approximately 20 minutes. Halfway through the cooking time, cover the loaves with aluminum foil to prevent them from browning too much.