Livornese Easter Flatbread

Ingredients

• 12 eggs
• 1800 g superfine flour
• 600 g sugar
• 200 g extra-fine oil
• 70 g butter
• 30 g brewer's yeast
• 20 g aniseed
• 1 1/2 dl vin santo
• 1/2 dl Marsala
• 1 dl orange-flower water

Instructions

1. Infuse the aniseed in the mixed wines; make a firm yeast dough and let it rise (1st operation, evening).
2. Re-knead progressively over several risings, adding eggs, oil, sugar, wine and flour in increasing amounts (operations 2-4).
3. Add the remaining eggs, melted butter and the rest to a homogeneous dough (5th operation).
4. Divide into balls on buttered paper, let rise, brush with orange-flower water then egg yolk, and bake at very moderate heat.