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Sweet buns or anise bread

Sweet buns or anise bread

people icon For 10 euro icon 0.4 €/pers. calories icon 290 kcal/100g


  • For the anise bun dough: 330 g. wheat flour with strength W220 or wheat flour with 11.5 – 12.5% ​​protein
  • 60g. of butter
  • 2 eggs M
  • 75g. sugar
  • 2 tablespoons of anise (30 ml.)
  • 75 ml. whole milk
  • 15g. fresh baker’s yeast or 5 g. freeze-dried dry bakery yeast
  • 1 teaspoon salt (7 grams)
  • Before baking: 1 egg to paint
  • Sugar to sprinkle

How to make sweet buns or anise bread.

Pastry recipes are one of my weaknesses. I love everything that has to do with sweet baked dough , so today, with these sweet anise buns , I was delighted.

These types of bun recipes usually have a common denominator. It is a brioche-type dough , which we flavor more or less. In the case of sweet anise buns, it is the anise liquor that gives aroma and flavor to the recipe.

Another similar sweet is milk or Swiss buns , which have in common the type of dough and the way of working it. Flour, butter to a greater or lesser degree, sugar, yeast and eggs are the simple ingredients of this type of sweets.

A certain degree of kneading is needed to achieve the most elastic texture possible. That is why we intersperse moments of rest of the dough between moments of active kneading.

This recipe for sweet anise buns , along with cristinas or milk buns , the famous chocolate- filled bollicaos , are the ones that remind me most of my childhood. Although I did not prepare them at that time, the aroma of butter and baked dough of the buns were undoubtedly the prelude to a luxury snack.

Although we need some time to prepare this recipe, it is actually rest time, mostly. The actual work is less, so if I have a craving, I don’t hesitate to put my hands in the dough for the whole family to enjoy.

These brioche buns are soft like a sponge, a delight! And the ones in this recipe also have a soft anise aroma that makes them even more irresistible. Grab your apron, let’s start with the recipe for homemade anise buns!

Preparation of the sweet bun dough

  1. In a bowl we add the previously heated milk, sugar and melted butter. We stir to integrate and add the anise and beaten eggs.
  2. We add the yeast, crumbling it with our hands. If we use dry baker’s yeast, we must know that the equivalence, with respect to fresh yeast, is 5 g. of fresh yeast for every 1 g. of dry yeast, that is, we will need 5 g. of dry baker’s yeast for this recipe. We beat to integrate all the ingredients and set aside.
  3. In a new bowl we mix the flour with the pinch of salt. We mix with a fork and add the liquid mixture that we have reserved.
  4. Initially in the bowl itself, with the help of a spatula or fork, we begin to integrate the solid ingredients with the liquids. Once possible, transfer the mixture to a work surface and begin to knead.

Kneading and shaping the buns

  1. We knead the dough for 15 – 20 minutes, until it is smooth and elastic. Halfway through the kneading process, we will let the dough rest for 5 minutes on the work surface. This rest will act as kneading.
  2. Once the dough is ready, place it in a bowl and let it rest for 2 hours in a warm place. After this time we will see that it will have grown considerably.
  3. We work the dough for 1 or 2 minutes and give it an elongated shape. We divide the dough into portions of about 50 g. We will get 12 units.
  4. We shape each of the portions into a ball and place them on greaseproof paper on the tray that will then go into the oven.
  5. We flatten each of the balls slightly and let them ferment again in a warm place for 1 hour. One piece of advice: let them rise separately from each other, on a baking tray with parchment paper or a silicone mat.

Baking and final presentation of the anise buns

  1. After this time the buns will have grown. While we preheat the oven to 200º C, we paint each of the buns with beaten egg and sprinkle them with sugar.
  2. We bake at 200º C for 10-12 minutes. Without air so they don’t dry out. If we see that the surface of the buns is browning excessively, we cover it with aluminum foil.
  3. Remove the buns from the oven and let them cool on a rack before enjoying them.

Perfect for breakfast or a snack with the little ones on these strange days. A delicious bun similar to Swiss or milk bread.

You can see all the photos of the recipe in the step-by-step recipe for sweet anise buns. If you have doubts, follow the photos and you will get delicious buns.

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