👨‍🍳 تعليمات

1. 1

   Sift the flour into a large bowl.

2. 2

   Add the sugar, lard (or butter), aniseed seeds, and cinnamon to the flour. Mix well.

3. 3

   In a separate small bowl, dissolve the brewer's yeast in the lukewarm water. Let it sit for a few minutes until foamy.

4. 4

   Add the yeast mixture to the flour mixture and knead until a compact, smooth dough forms. If the dough is too dry, add a little more lukewarm water. If too sticky, add a bit more flour.

5. 5

   Transfer the dough to a lightly floured surface. Divide the dough into portions of about 50g each. Roll each portion into a stick about 20 cm long and less than a finger thick.

6. 6

   Shape each stick into a ring or a spiral, wrapping it around your index finger to create a small doughnut shape. Ensure the stick is rolled slightly obliquely to form the classic hill shape.

7. 7

   Place the shaped biscuits on a baking tray lined with parchment paper. Cover them and let them rise in a warm place for about 1 hour, or until they have visibly increased in size.

8. 8

   Preheat oven to 200°C (400°F). Bake the biscuits for 15 minutes. Remove from the oven for 2 minutes.

9. 9

   Lower the oven temperature to 180°C (350°F). Bake for another 20 minutes. Remove from the oven for 2 minutes.

10. 10

    Increase the oven temperature to 160°C (320°F) and bake for another 20 minutes, being careful not to let them darken too much. Every oven is different, so monitor closely.

11. 11

    Turn off the oven and leave the biscuits inside with the door slightly ajar until they have completely cooled (at least a few hours). This helps them achieve their typical texture.