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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Bread

Anise Bread (Penia)

Serves 7 · 740 minutes

Penia is a sweet bread of Italian origin traditionally made at Easter time.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 6 ea. / 300 g Eggs
  • 1 cup / 200 g White granulated sugar
  • ½ cup / 120 g Butter, melted
  • 1.5 ea. / 25.5 g Yeast cakes
  • ¼ cup / 58.72 g Warm water
  • 2 ea. / 100 g Lemons, zested and juiced
  • 1 fl oz / 26 g Anise extract
  • 6 tbsp / 40.2 g Anise seed
  • 1 tsp / 6 g Salt
  • 5–6 cups flour / 687.5 g Flour

Method

  1. Dissolve the yeast cakes in the warm water and set aside.
  2. Beat eggs until fluffy.
  3. Add sugar and beat.
  4. Add melted butter and beat, then add salt.
  5. Add the juices and spices.
  6. Add the water-yeast mixture, and stir until well blended.
  7. Add flour, then mix until ready for kneading.
  8. Knead thoroughly until dough springs back when finger-poked.
  9. Allow dough to rise overnight (12 hours) or until doubled in size.
  10. Divide dough into 7 portions.
  11. Shape each portion into the shape of dolls.
  12. Allow to rise for 2 to 3 hours.
  13. Bake at 275–300°F (140–160°C) for 15–20 minutes.