500 gr flour
1 cup of water
5 tbsp of sugar
3 tbsp of olive oil
1 1/2 tbsp of aniseed
1 egg (optional)
2 tsp baker’s yeast
Dissolve the yeast with a bit of the water.
Boil the rest of the water, sugar and aniseed together for 4 minutes. Let it cool down.
If you use the egg, beat it lightly and add it to the liquid.
Mix flour with liquid well and let the dough rest for 1 hour.
Make a low dome shape with the dough and let it raise again for 30 minutes.
Just before placing it in the oven, sprinkle some sugar on top for extra sweetness.
Put it in the oven for about 20 minutes at 180C.
Delicious and light with hot and thick Spanish chocolate.