Sweet rolls from Guatemala

Ingredients for 1 servings:

• 15 g yeast
• 120 ml water, warm
• 450 g flour
• 2 pinches of salt
• 50 g powdered sugar
• 1 tsp anise, ground
• 100 ml coconut milk
• 10 drops of vanilla extract
• 1 egg(s)
• 3 tbsp oil (corn oil)

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Dissolve the yeast in the warm water. In a bowl, mix the flour, salt, sugar, and anise powder. Make a well in the center and stir in the yeast water. This should form a soft pre-dough. Let it rise in a warm place for 20 minutes. Add the coconut milk, vanilla extract, and egg and mix well. Add the oil and knead everything into a smooth dough. Transfer to a floured work surface and knead for 5 minutes. Place the dough in a bowl and cover with cling film. Let it rise in a warm place; the dough should double in size. Transfer to the work surface and divide into 8 pieces. Roll each piece into sausages approximately 40 cm long, letting the dough rest occasionally if it becomes unruly. Roll each roll into a spiral or snail, pressing the end firmly. Place the snails on greased baking sheets, cover with cling film, and let it rise again until double in size. Preheat the oven to 230°C. Bake the dough pieces in the center of the oven for 15-20 minutes, until nicely browned. Let them cool on a wire rack.