A crisp northern tradition that melts in the mouth with a subtle anise aroma and the soul of Trujillo. These braided rings balance a sandy, delicate texture with an irresistible pale-golden finish. A humble little bite that upgrades any afternoon coffee.
Sift the wheat flour, powdered sugar, and salt into a bowl. Add the anise seeds and mix just enough to distribute them evenly.
Add the vegetable shortening and rub it into the dry mixture for 2 minutes, until it looks like fine damp sand. There should be no large lumps of fat.
Add the water little by little and bring the dough together for 3 to 4 minutes, just until compact, smooth, and slightly crumbly. Do not knead it like bread: gluten was not invited to perform here.
Turn what you find into an experience you can actually bring to your kitchen.
Cover the dough and let it rest for 15 minutes, until it feels easier to handle. Divide it into 16 equal portions.
Shape two thin ropes from each portion, gently braid them, and join the ends into rings. Place them on a parchment-lined tray, leaving space between them.
Brush lightly with egg white and finish with sesame seeds if you want a more bakery-style touch. Bake at 160°C for 18 to 22 minutes, until firm, dry, and only lightly golden.
Let the rings cool on a rack for 10 minutes before serving. They should be dry, crisp, and scented with the kind of anise aroma that demands coffee without negotiation.
