Pan de Anís

Acerca de esta receta

Un favorito tradicional italiano con pan de anís. Este querido plato representa la esencia de la cocina reconfortante italiana.

Ingredientes

Sirve 12

• 500 gingrediente principal
• 60 gmantequilla o aceite
• 7 gal gusto(one packet)
• 180 mlwarm milk(about 40°C)
• 2 largeeggs(plus 1 for egg wash)
• 60 gunsalted butter(softened)
• 1 tbspanise seeds(lightly crushed)
• 1 tspanise extract(or 1 tbsp sambuca)
• 1 tspfine salt
• to tastepearl sugar or sprinkles(optional)

Instrucciones

1. 1

   Preparar

   Tener listos los ingredientes.

   Milk should feel warm, not hot, to protect the yeast.

2. 2

   Cocinar

   Cocinar a fuego medio hasta que esté hecho.

3. 3

   Sazonar

   Sazonar con sal y pimienta.

   Add flour a tablespoon at a time only if it's too sticky to handle.

4. 4

   Servir

   Servir caliente.

5. 5

   Shape

   Punch down the dough and divide it into three ropes. Braid them and tuck the ends under, or join into a wreath. Transfer to a parchment-lined tray and shape neatly.

6. 6

   Second rise

   Cover loosely and let the shaped loaf rise again for 40 to 45 minutes until puffy. Meanwhile, heat the oven to 180°C (350°F) so it's ready when proofing finishes.

7. 7

   Glaze and bake

   Brush the loaf with beaten egg and scatter pearl sugar if using. Bake 28 to 32 minutes until deep golden and hollow-sounding when tapped. Cool on a rack before slicing.

   Tent with foil if the top browns too fast before the center sets.

Variaciones

• •

  Añada verduras para variar.

Almacenamiento

Se conserva 3 días refrigerado.

Preguntas frecuentes