Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Melted butter - (no substitute)

  2. 1/3 cup 78ml Corn oil

  3. 2 cups 396g / 13oz Sugar

  4. 12 cups 2376g / 83oz Egg yolks (large) Yeast Batter

  5. 1 cup 237ml Warm water

  6. 1 1/2 tablespoons 22ml Yeast - quick acting

  7. 1 1/4 cups 78g / 2.8oz All-purpose flour Flour Batter

  8. 1/3 cup 78ml Evaporated milk

  9. 3 cups 187g / 6.6oz All-purpose flour (3 to 4)

  10. 2 teaspoons 10ml Anise seeds - toasted

  11. 1 teaspoon 5ml Anise extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Beat the egg yolks. Mix with the first 3 ingredients. Set aside. Add the yeast to the warm water. Let rise for 1 minute. Put in flour. Set aside. Mix the yolk batter with the yeast batter. Gradually beat in remaining flour and milk. Add anise seeds and extract. Continue beating until elastic and pour in small mold pans lined with parchment paper until double in bulk. Bake in preheated 350F oven until golden brown. Brush with melted butter and sprinkle with grated cheese and sugar. Important: Gradually add the remaining flour to the rest of the ingredients. Upon reaching 3 cups, if your batter will already be a little stiff (but not dry, then it's enough.) Sometimes the size of the yolks matter.


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