Mexican Anise Bread

Name: Mexican Anise Bread (Semita de Anís)
Cuisine: Mexican
Ingredients: 4½ to 5 cups (540 to 600 g) all-purpose flour, plus more for dusting; ¼ cup (50 g) sugar; One ¼-ounce (7 g) packet active dry yeast; 1 teaspoon salt; 1 cup (240 ml) anise tea (see Note), unstrained, cooled to lukewarm; 2 eggs; ¼ cup (60 ml) canola oil, plus more to coat the bowl; 2 tablespoons aniseed

Semita de Anís

Preparation info

Makes
12
rolls

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

Aniseed has a wonderful licorice flavor and is used often in Mexican baked goods. This semita is excellent as a breakfast bread, dessert, or merienda, the Mexican tradition of having a midafternoon coffee or tea with a pastry. You can add golden raisins to the dough before kneading for an even more delicious bread.

Ingredients

4½ to 5 cups (540 to 600 g) all-purpose flour, plus more for dusting
¼ cup (50

Americas
Mexico
Dessert
Central America
Bread
Breakfast
Vegetarian

Method

Sift together 2 cups (240 g) of the flour, the sugar, yeast, and salt in a large bowl. Add the anise tea along with its seeds, then use an electric mixer to mix for 1 minute at slow speed. Add the eggs, oil, and aniseed and beat for 3 minutes at high speed, until blended.
Stir in the remaining flour, a little at a time, just until the dough comes together. Turn