Anise Seed Rolls Recipes

PERUVIAN - PAN DE ANIS - ANISE BREAD

Steps:

• Preheat oven to 375 degrees.
• Place aniseed in a pot with the water and bring to boil. Remove from heat, cover, and let cool to lukewarm.
• Add the yeast, aniseed water including the seeds and sugar to the bowl of standing mixer and let rest 5 minutes. Then add the flour, the shortening or butter and the salt and mix on low speed with the dough hook attachment until well blended.
• Slowly add the bread flour and continue to knead. Knead dough for about 5 minutes, (you can also knead it by hand if you prefer) until it is smooth and elastic and pulls away smoothly from the sides of the bowl.
• If the dough seems sticky you may add a couple more tablespoons flour .
• Place the dough in an oiled bowl and let rise for one hour.
• Punch down the dough and separate it into golfball size pieces (about 35 grams). Roll each piece into a ball, cover balls with plastic wrap and let rest for 5 minutes.
• Flatten each ball into an slighly oval shape, about 3 inches wide and 4-5 inches long, using a rolling pin if necessary. Starting at one end of the oval, roll dough up into a spiral. Place seam side down on a baking sheet.
• Mix 1 egg with 1 tablespoon water and brush tops and sides of rolls with egg mixture. Let rolls rise in a warm place for a half hour.
• Bake rolls for 12 - 25 minutes, at 375 degrees until they are golden brown.
• They may be served warm or at room temperature.

MOLLETES - MEXICAN ANISE SEED ROLLS

Steps:

• Dissolve yeast and 2 tablespoons sugar in warm water in a large mixing bowl; set aside.
• In a medium-sized mixing bowl, cream shortening with remaining sugar.
• Beat in eggs; add salt and anise seed.
• Add creamed mixture to yeast and thoroughly combine.
• Gradually add flour to mixture until a moderately firm dough is formed.
• Knead dough on a lightly floured board until it is smooth and elastic.
• Place dough in a greased bowl, cover, and allow to rise until double in size.
• Punch dough down, knead, and allow to double in size again.
• Knead dough and shape into round balls the size of an egg.
• Preheat oven to 375°F.
• Place in a well-greased pan, cover, and allow to double in size again.
• Lightly brush with margarine and bake for 20-25 minutes.

ANISEED AND ORANGE ROLLS (BORRACHUELOS)

Steps:

• put oil in a pan and fry the aniseed.
• leave to cool.
• put the orange juice and wine in a bowl and mix.
• add the oil and aniseed.
• place the flour in a bowl, and make a hole in the center, and add the rest of the ingredients (except the syrup) and the egg, beaten.
• mix to form a fine dough, adding more flour if necessary.
• Roll out and cut into circular shapes, fold in half and fry.
• once fried, dip into the syrup and sprinkle hundred's and thousand's over them.

ANISE SEED FLATBREADS

Steps:

• Make dough:
• Pulse oats in a food processor until coarsely ground. Add flour, baking powder and soda, sugar, and 1/2 teaspoon salt, then pulse to mix well. Add butter and pulse until mixture resembles coarse meal. Add buttermilk and pulse until dough just forms a ball. Divide dough into quarters and cover with a kitchen towel.
• Preheat oven to 350°F.
• Form flatbreads:
• Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 10 1/2- by 8 1/2-inch rectangle. Brush lightly with beaten egg and sprinkle evenly with 1/2 teaspoon salt and 1 teaspoon anise seeds. Gently roll pin lightly over seeds to help them adhere.
• Trim dough (to a 10- by 8-inch rectangle) with a fluted pastry wheel or sharp knife. Cut lengthwise in half, then crosswise into sixths for a total of 12 strips (4 by 1 2/3 inches). Arrange strips 1/2inch apart on a buttered baking sheet and make more in same manner, using another buttered baking sheet for last 2 batches.
• Bake flatbreads:
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until glaze is golden brown and flatbreads are crisp, 15 to 20 minutes total. Transfer to racks to cool.

ITALIAN ANISE BREAD

Steps:

• Combine flour, sugar, and anise seed together in a very large bowl; create a well in the center.
• Mix warm water and yeast together in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to the well in the flour mixture. Knead flour-milk mixture using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
• Grease and flour 6 loaf pans.
• Punch dough down and divide into 6 portions. Mold each portion into a round shape and place each in a prepared pan. Cover pans and let rise for 1 hour more.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.

ANISEED LOAF

Steps:

• In a large bowl, beat the sugar, honey and oil. Combine the flour, baking soda and salt; add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in aniseed. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.