Spelt and anise rolls

Spelt and anise rolls

By
From
Scandinavian Baking
Makes
25
Photographer
Columbus Leth

The flavour of all forms of aniseed is much appreciated in Scandinavia, in sweets, alcohol and baking. When I was a young girl in secondary school I remember sleeping over at a friend’s house and we had these coarse aniseed buns for breakfast. They have stayed with me since; I still really like them. They are great with Buttermilk butter and Blackcurrant ‘jam’.

Ingredients

Quantity Ingredient
50g fresh yeast
800ml lukewarm water
2 tablespoons honey
500g wholegrain stoneground spelt flour
600g white stoneground spelt flour, plus more to dust
2-3 tablespoons anise seeds, plus more for the top
5g salt
1 egg, lightly beaten

Method

  1. Crumble the yeast into the lukewarm water to dissolve, then add the honey. In a separate bowl, mix the flours, anise and salt, add to the yeast mixture and stir until you have a smooth dough. Knead on a floured work surface, then return to the bowl, cover with a tea towel and leave to rise at room temperature for two hours.
  2. Now form into 25 small rolls and place on baking trays lined with baking parchment. Cover with a tea towel and leave to rise again, in a warm place, for 30 minutes. Preheat the oven to 200°C.
  3. Brush the rolls with the egg and sprinkle with anise seeds. Spray cold water in the oven to create steam and bake for 30 minutes, then cool on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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