3 h
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.714 kg
Water 0.143 l
Sourdough 0.143 kg
Table salt 14.286 g
Flour enhancer 7.143 g
Yeast 71.429 g
Butter 0.021 kg
Sugar 0.114 kg
Eggs 2.143 ud
Anise seed 2.857 g
Orange juice 0.143 kg

Kneading time: 20´
Temperature of the dough: 27 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): 1h 50´
Cooking time: 25´
Temperature of the oven: 180 ºC


  • Knead everything together until the dough is semi -elastic.
  • Remove the dough from the kneading machine.
  • Divide the dough into pieces of around 400 g.
  • Leave to stand for 15 minutes.
  • Make ball shapes.
  • Place on baking trays.
  • Ferment at 30 ºC and with 75 % of humidity.
  • Once fermented, wash with beaten egg.
  • Sprinkle over sugar (humidified with water).
  • Bake with no steam.
Nutritional information (1 portion)
Fiber 10.37 g
Saturates 5.0 g
Monounsaturated fatty acids 6.03 g
Polyunsaturated fatty acids 10.12 g
Cholesterol 108.36 mg
Calcium 53.97 mg
Iron 3.58 mg
Zinc 2.19 mg
Vitamin A 92.56 ug
Vitamin C 10.43 g
Folic acid 283.23 ug
Salt (Sodium) 1176.71 mg
Sugars 25.27 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.