Mix all ingredients except salt and aniseed.

Knead well until gluten is well developed. Now, proceed to add the aniseed and cinnamon.

(Disperse the seeds on the table and knead the dough until all the seeds are well distributed).

Let the dough rest for 2 hours to ferment. (remember to cover with plastic or cloth or placed in a bag to prevent drying of the dough).

Dvide the dough into portions of 40 grams (or 60 if you want them big).

Make balls, and placed them on a baking tray leaving 2 cm between them (The idea is that they will stick together while in the oven).

Allow to ferment for 1 hour in a warm place (covered with plastic or cloth).

Brush with and eggwash (made with 1 egg yolk beaten with 1 tsp milk) and make cross-shaped incisions with a blade (we ommited this).

Sprinkle with plenty of sugar.

Bake in preheated oven at 180 °C for 15 to 20 minutes.