Prepare the final dough – add the yeast and water into a bowl and mix together until dissolved. Let stand for 5 minutes.
Mixing Final dough with mixing machine – Add the flour, anise powder, salt, sugar, eggs, yeast mixture, port wine, rum and milk into the mixing machine bowl with the hook attachment and mix on slow for 2 minutes.
Place in the preferment dough and mix on slow for 3 minutes.
Add the butter in small portions (2 tablespoons) and increase the mixer speed and continue to mix for 5 minutes or until the dough is fully developed.
Once the dough is mixed, add the pine nut, almonds, raisins and glazed lemon and orange peel and mix on low speed for 2-3 minutes or until the inclusions are fully incorporated.
Remove the dough and place into a large greased or floured bowl or dough ferment the dough for 60 minutes or until it has doubled in size.
By hand Kneading Method – place all the dry ingredients into a large bowl and create a well. Add the liquids and butter all at once and work the dough until absorbed by the flour mixture.
Add the preferment and begin to knead the dough by until developed, about 10 minutes.
Spread the dough outward and add the inclusion and mix until combined.
Follow step 10.