Summary

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)

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Instructions

1. 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.
2. 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.
3. Put the dough in a bowl and cover with cling film. Let rise in a warm place, the dough should double its volume.
4. 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.
5. 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.
6. 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.