Featured Pinch Tips Video
- 500 g
- plain flour
- 125 g
- granulated white sugar
- 100 ml
- sunflower oil
- 11 g
- dry instant yeast
- 8 g
- baking powder
- 1 Tbsp
- fennel seeds
- 1 Tbsp
- anise seeds
- zest of 1 lemon
- 59 ml
- warm milk
- sesame seeds
- egg yolk
1In a bowl or a Kitchen Aid, add the flour, the yeast, the baking powder and the sugar and start to knead.
2Add the eggs, one at a time and continue to knead.
Add the sunflower oil and continue to knead.
3Add the lemon zest the fennel seeds and the anise seeds and knead again.
4Slowly pour in the milk and knead until you obtain a sticky dough.
5Flour a clean surface and roll your dough into a long log.
6Cut into long sticks of 15 centimeters length and 3 centimeters wide then join the two ends to form a crown.
7Flour a cookie pan and add your crowns on the top and let rise for 1 hour.
8With a knife cut the edges of each crown be careful don’t cut the crown.
Brush the crowns with 1 egg yolk and sprinkle with a few sesame seeds.
9Preheat the oven to 180 C degrees and bake for 30 minutes or when the crowns are golden brown.
10Remove from the oven and allow to cool for 15 minutes (the aroma is delicious).