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1
Toast the anise seeds in a dry pan over medium heat until fragrant, then set aside to cool. Grate the zest of the lemon. These aromatics are prepared first so they enter the dough at room temperature. The seeds are ready when their scent rises cleanly without any acrid note.
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2
Combine the flour, sugar, and baking powder in a large bowl. Add the olive oil, white wine, one whole egg, the toasted anise seeds, and the lemon zest. Work the mixture by hand until it forms a single mass. The dough must be firm and non-sticky — a wet dough will collapse flat during baking rather than rising to a proud, cracked dome. This is where the dish lives or dies: if the dough clings to the hands, add flour a tablespoon at a time until it pulls cleanly away.
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3
Shape the dough into a rope approximately 40 cm long and join the ends to form a ring. Transfer to a lightly oiled baking tray or a lined ring tin. Beat the reserved egg and brush the surface evenly for a glossy, amber finish.
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4
Bake at 180 °C (conventional oven) until the surface has cracked along its crown and is deep golden. The characteristic surface crack is the visible confirmation of correct gluten development and oven temperature. Begin checking at 35 minutes; the ring is done when a skewer inserted in the thickest part comes out clean and dry, with no soft resistance.
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5
Transfer to a wire rack and allow to cool completely before cutting. The crumb should be dry and open, not moist. Day-two ciambella is preferable: the anise integrates fully and the texture firms to the correct consistency for dunking. Tap the base — a hollow sound confirms the crumb has set through.