Dissolve the yeast in five tablespoons lukewarm milk.
Mix the flour, yeast, sugar, eggs, melted butter, milk, salt, cinnamon, aniseed, raisins, and vanilla. Knead into a ball; grease it with some butter and place near a warm stove until the dough doubles in size. (About 2 1/2 hours)
Meanwhile cut the candied fruit into strips.
Place the rosca on a greased backing tray. Decorate it with the strips of candied fruit. Leave the rosca once more to fluff up again.
Brush the rosca with the beaten egg and sprinkle over granulated sugar.
Bake for 40 minutes at 360° F ( 180°C) in preheated oven.