Step 1

To make the starter, heat the milk until it is lukewarm (not hot). Mix together the flour and yeast in a large bowl (the bowl of your stand mixer if you have one), beat in the milk until smooth then cover and leave in a warm place for about 30 mins until risen and bubbly.

Step 2

To make the dough, beat the milk, olive oil, orange zest and orange blossom water into the starter. It doesn't matter if it isn't smooth.

Step 3

Add the flour, sugar and salt and mix on low for about 6 minutes, scraping down the sides of the bowl occasionally. Increase the speed to high and mix for 2 more minutes until the dough is smooth and elastic. It should pass the windowpane test.

Step 4

Add the butter and mix on a medium speed until fully combined and smooth. It will look greasy and messy at first but it will come together eventually! Scrape down the sides of the bowl a few times as needed. The dough should be smooth and elastic and slightly sticky but not wet. If it is too wet you can add a bit more flour, a spoonful at a time.

Step 5

Finally add the star anise and candied peel and knead through until well distributed.

Step 6

Place the dough in a lightly oiled bowl, cover and leave to rise in a warm place until about doubled in size, about 1 ½ to 2 hours.

Step 7

Knock back the risen dough and turn out onto a lightly floured surface. Divide into two equal pieces and shape each one into a ball. Line two baking sheets with baking parchment.

Step 8

Flatten each ball of dough with your hands into a disc about 1.5cm thick and place each one on one of the baking sheets. Cut the disc into six sections, leaving them connected at the center.

Step 9

Cut a slit in the center of each section. It is best to use a straight, rigid piece of metal or plastic to press straight down through the dough, guillotine-style, rather than dragging a knife through the dough.

Step 10

Pull the sections outward to separate and elongate them a little. Use your fingers to open out the slits and form a V-shape in the top of each section.

Step 11

Cover each loaf loosely with oiled clingfilm and set aside to rise in a warm place for about 45 minutes to 1 hour until puffy. If you press the dough lightly with a fingertip it should feel light and spring back slowly, leaving a slight indentation. If it springs back quickly it needs to rise for a little longer.

Step 12

Meanwhile preheat the oven to 180°C/160°C fan/350°F/gas mark 4.

Step 13

Gently brush each loaf with a little milk then bake for 20-25 minutes until golden and cooked through (the internal temperature should register 94°C/200°F on a probe thermometer). Rotate the trays halfway through baking.

Step 14

Slide the loaves onto a wire rack and brush with melted butter and sprinkle with caster sugar (or dust with icing sugar) while still warm.