4 h
Type of dish: Bread and pastries
Temperature: Room temperature
Ingredients for 5 portions
Ingredients for portions/units
Water 0.167 l
Sourdough 0.167 kg
Table salt 16.667 g
Flour enhancer 8.333 g
Fresh yeast 83.333 g
Butter 0.5 kg
Sugar 0.133 kg
Eggs 2.5 ud
Anise seed 33.333 g
Orange juice 0.167 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 11.84 g
Saturates 48.71 g
Monounsaturated fatty acids 27.56 g
Polyunsaturated fatty acids 14.23 g
Cholesterol 360.58 mg
Calcium 91.21 mg
Iron 5.57 mg
Zinc 3.52 mg
Vitamin A 905.93 ug
Vitamin C 16.67 g
Folic acid 357.8 ug
Salt (Sodium) 1457.22 mg
Sugars 28.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.