Instructions: Combine the flour, egg, sugar, yeast, salt, anise seeds, and lemon zest in the bowl of an electric mixer fitted with the dough hook. Beat for 5 seconds, just to combine. Add the rum and half the water, and beat until a dough begins to form around the dough hook; add just enough of the remaining water to make a soft dough. Continue to beat until the dough no longer sticks to the sides of the bowl, 4 to 5 minutes.

Add the butter, and beat on medium-high speed until fully incorporated and dough is elastic, but still slightly sticky, about 5 minutes. Turn out onto a lightly floured surface, and form into a ball. Let sit until almost doubled in bulk, 30 minutes to 1 hour. Wrap in plastic wrap, and refrigerate overnight.

Line a baking sheet with parchment paper; set aside. Remove dough from refrigerator, and cut into two equal pieces. Roll each piece into a 1/2-inch-thick oval, about 10 inches long. Cut five crosswise diagonal slits into each oval. Gently pull dough so slits open into holes. Place on prepared baking sheet. Cover with plastic wrap, and set in a warm place until doubled in bulk, about 2 hours.

Preheat oven to 350 degrees. Make the egg wash: Lightly beat the egg, egg yolk, and milk together in a small bowl. Gently brush evenly onto the risen fougasse. Bake until golden and cooked through, about 20 minutes.

This recipe yields 4 loaves.

Yield: 4 loaves

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