Campechanas Guatemaltecas




In a bowl , add the flour, yeast, salt, confectioner's sugar, anise seed, mix to combine.

In a separate bowl, combine the coconut milk, vanilla extract, eggs and oil.

Little by little add the liquid mix to the bowl with the dry ingredients, kneading until getting a soft, not sticky dough.

Cover and set aside for at least 2 hours or until the dough has doubled its volume.

Divide the dough in pieces around 100 gr each.

Roll each piece of dough out with a roller pin, roll into a log and make a snail shape with it.

Repeat the procedure with the rest of the dough.

Lay the buns on a non stick baking tray, cover and let it raise for 45 minutes.

Prepare an eggwash with one egg, 2 tbs milk and 2 tsp brown sugar. Brush the buns with it.

Bake on a previously pre heated oven at 180° and bake for 30 to 35 minutes or until golden brown.