Sweet Rolls from Guatemala
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 15 g yeast
- 120 ml water, warm
- 450 g flour
- 2 pinch (s) salt
- 50 g powdered suar
- 1 teaspoon anise, ground
- 100 ml coconut milk
- 10 drops vanilla extract
- 1 egg (s)
- 3 tablespoon oil (corn oil)
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in warm water. Mix the flour, salt, sugar and anise powder in a bowl. Make a well in the middle and stir in the yeast water. A soft pre-dough should be created. Let rise in a warm place for 20 minutes.
- Add coconut milk, vanilla extract and egg and stir, add oil and knead everything into a smooth dough. Place on a floured work surface and knead for 5 minutes.
- Put the dough in a bowl and cover with cling film. Let rise in a warm place, the dough should double its volume.
- Place on the work surface and divide into 8 parts. Roll each part into sausages approx. 40 cm long, always allowing the dough to rest if it is stubborn.
- Roll up each roll of dough into a spiral or snail, pressing the end of the dough firmly into place. Place the snails on greased trays and cover with cling film, let rise again to double the volume.
- Preheat the oven to 230 ° C. Bake the dough pieces in the middle of the oven for 15-20 minutes until they are nicely browned. Let cool on a wire rack.
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