Krachel - Aniseed and Sesame Seed Sweet Buns

INGREDIENTS

Makes 8 rolls

• 2 teaspoons dry active yeast
• 60 gr caster sugar
• 300 gr flour
• 2 tablespoons toasted sesame seeds and more for garnish
• 1 teaspoon aniseed
• 1/2 teaspoon salt
• 1 egg
• 80 to 120 ml warm milk
• 50 gr unsalted butter, melted
• 1 tablespoon orange blossom water
• 1 egg yolk for brushing

METHOD

• Activate the dry yeast by adding ¼ teaspoon of sugar and a tablespoon of lukewarm water in a small bowl. Stir with a fork and leave for 5 to 10 minutes until foamy.
• In a large bowl, mix all the dry ingredients: the remaining sugar, flour, toasted sesame seeds, aniseeds and salt. Then add in the foamy yeast, 80 ml warm milk, butter and orange blossom water. Combine all the ingredients together using your hand or a large spoon until you obtain a smooth and a sticky dough (see picture). If your dough is too dry, keep adding tablespoons of milk progressively until you obtain a soft and lightly sticky dough.
• Flour a worktop and knead the dough for 10 to 15 minutes until smooth and elastic.
• Transfer the dough back in a large oiled bowl, cover with cling film and leave it to rest in a warm place for 1 hour to allow the dough to rise.
• Divide the dough in 8 small balls and place them on a baking sheet leaving at least 5 cm (2 inch) between each roll.
 • Cover with cling film and let the dough rest for 20 minutes in a warm place.
•  Preheat oven to 180 C (350 F)
•  When ready to bake, brush the top with egg yolk and sprinkle with sesame seeds. Transfer in the oven for 22 to 25 min until baked and golden.
• Serve warm or at room temperature. Enjoy with everything!

Notes

• Instructions to toast sesame seeds: Warm up a small pan over medium-high heat and transfer the sesame seeds. Toss occasionally until golden brown, about 3 minutes.