In a bowl, mix together flour, sugar, salt, fennel powder and yeast.

Add milk and butter and mix to make a soft dough.

Add raisins and knead the dough for 5 - 10 minutes until elastic and smooth.

Cover and set aside until double in volume.

Punch it down and roll it into a log.

Grease a baking tray and place the rolled log on it and bring the sides together to form a ring. Pinch them together.

Place a bowl in the centre. Cover and set aside for 15 minutes.

While the bread is in the final proving, preheat oven to 200°C.

Using a sharp knife, score the bread on top as shown.

Bake for 40 - 45 minutes until the top is golden.

Remove from oven, cool the bread on wire rack before slicing.