● 500g flour
● 70g sugar vanillin
● 1 teaspoon salt
● 10g yeast
● 1 egg
● Milk 250ml
● 50g butter
● 1 teaspoon ground star anise
● 1.5 teaspoons ground cinnamon
● 100g brown sugar
● 2 tablespoons butter
● 1 tablespoon of water
● 5-6 tablespoons of sugar glass
First, we put all ingredients of the dough in a bowl: flour, sugar vanillin, salt and yeast. Once mixed, add the beaten egg, along with the milk and melted butter. Mix everything very well until the dough does not stick to the fingers. We let it rest in another bowl for two hours, covered with a kitchen towel in a room at room temperature.
While we wait, we can start with the filling, crushing the star anise with a coffee grinder, until it turns into powder. With two or three stars will be enough. Then mix it with ground cinnamon and brown sugar.
When the dough has doubled its volume, we take it out of the bowl and put it on a surface with flour. We extend it with the roller forming a rectangle of a thickness not exceeding half a centimeter. The next thing we will do is spread the filling butter over the whole surface of the dough and, over it, spread the mixture of sugar and cinnamon.
Now, we fold the dough starting from the most elongated part, obtaining rolls that form a spiral. Once folded, cut with a saw knife the rolls (approximately 1cm thick). We put them in the oven tray, leaving separation between them, as they double their volume when baked. Afterwards, we leave them covered with a cotton cloth for another 1.5 hours, so that they can double their volume again. After preheating the oven to 200ºC, put the tray and bake 10-12 minutes at 180º, until golden brown.
Finally, let them cool while we prepare the glaze, mixing the remaining ingredients (water and icing sugar) in a small bowl, until you get a dense and creamy texture. Our final step will be to extend a little of this glaze over each roll ... and they would be!