Begin by sifting the flour. Add the yeast to the warm water and leave for a few minutes. Pour the water and yeast mixture into the flour.
Mix together. Kneed for 3 minutes in a mixer or 5 by hand
Place the dough in a lightly oiled bowl and cover to protect in from any draughts. Leave it in a warm place until it has doubled, about an hour.
Leave the dough in the bowl and add the sugar, salt, butter, oil, citrus, raisins, pine nuts, and anise seeds. Kneed to combine and let rise for another hour.
It will probably need more flour add. I end up adding about 1/2 cup more before kneading.
On a floured surface shape into a ring. Use a soup bowl to keep it from closing.I use a metal ring that can go into the oven to keep the hole from closing up.
Turn the oven on to 350 F or 180 C. Let the dough rise while the oven warms up.
Brush the egg yolk on top of the Torcolo. Make 5 slashes for the 5 gates of Perugia.
Bake for 45 minutes.