To make the sponge, soak the instant yeast in the room-temperature milk for 5 minutes, then combine with the flour and egg. Cover and ferment at room temperature for 12 – 16 hours.

In the bowl of a stand mixer with dough hook, combine the flour, salt, osmotolerant yeast, sponge, eggs, olive oil, water, orange blossom water, and half the sugar. Mix on low speed until the ingredients are incorporated.

Continue mixing on low or medium speed until the gluten reaches a medium level of development.

Add the remaining sugar in two or three increments, mixing for three or four minutes after each addition. Then continue mixing until the gluten reaches full development. This will take some time, so be patient.

Add the butter all at once and mix in low-medium speed until it is fully incorporated into the dough.

Add the candied orange peel and anise seed, and mix in low speed until these ingredients are evenly distributed.

Transfer the dough to a lightly buttered container. Cover and ferment for one hour at room temperature.

Turn the dough into a lightly floured counter and divide it into four pieces of about 400 grams each. Shape them into balls and let them rest, covered, for 30 minutes.

Roll or pat the dough into discs about ¾-inch thick and 6 – 7 inches in diameter. Cut each with the X pattern shown above.

Place the loaves on two parchment-lined baking sheets. Slip the sheets inside a large plastic bag along with a bowl full of warm water. Proof for 1.5 – 2 hours, replenishing the water when it cools. When fully proofed, the dough will spring back slowly when pressed lightly with the pad of your finger. (Alternatively, the loaves can be refrigerated overnight before proofing.)

Meanwhile, preheat the oven to 375F on the convection setting, or 400F on the conventional setting. You will also need steam during the initial phase of baking, so prepare for this now.

Bake for 8 minutes, open the oven door briefly to allow any remaining steam to escape, and bake for another 6 minutes or so, until the loaves are golden brown. If you do not have convection, you may need to rotate the position of the baking sheets halfway through the bake to ensure even browning and keep the one on the lower rack from burning on the bottom.

While the loaves are still warm, brush them with clarified butter. Dredge them in fine granulated sugar, brushing or shaking off the excess.

Cool on a wire rack.