Buccellato (typical dessert from the Lucca area)

INGREDIENTS:
400 grams of flour
150 grams of sugar
50 grams of butter (melted)
2 whole eggs plus
1 egg white
20 grams brewer's yeast
5 grams baking soda
10 grams crushed aniseeds
80 grams raisins
lemon peel

PREPARATION:
Dissolve the brewer's yeast in a cup of warm water (not too hot), and add it to 100 grams of the flour. Knead it into a ball and set aside in a covered bowl.
In the meantime, combine the flour, sugar, raisins, crushed aniseeds, melted butter and the 2 whole eggs
Mix and knead together adding a bit of water to form a consistent paste.
Add the previous kneaded ball to the mixture and knead well all together.
Form the paste into a donut shape cut small incisions into the form. Place it in a pan.
Mix the egg white with a little sugar, brush it over the donut form, and let sit in the pan while pre-heating the oven to 150C/ 300F (approx 10 minutes)
Bake for approximately 40 minutes