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Qagħaq tal-Ħmira (yeast rings)


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Ingredients:

  • 500g Plain Flour

  • 200g Sugar

  • 15g Instant Yeast

  • 2tbsp Aniseed (ħlewwa)

  • 1/2tbsp Ground Cloves

  • 1/4tsp Salt

  • 50g Margarine

  • 2tbsp Grated Clementine Rind

  • Juice of 1 Orange

  • 2tsp Anisette Liqueur

  • 1/4tsp Vanilla Essence

  • 180ml Lukewarm Water

Directions:

  • 1. To make the dough combine the dry ingredients (except the sesame seeds) add the room temperature margarine and blend together until you get the consistency of breadcrumbs. Then start adding the liquids until you get a slightly sticky dough.

  • 2. Transfer to a clean kitchen top and knead for about 10 minutes adding a bit of flour until you get a firm dough.

  • 3. Place in a clean bowl and cover with plastic wrap and let it rise in a warm place until it doubles in size. This might take between 4 and 6 hours or you can leave it overnight.

  • 4. Once ready deflate the dough, cut into small portions and roll them into a ring shape.

  • 5. Dip each ring in the sesame seeds and place them on a baking sheet. Use baking paper if it's not a non-stick tray.

  • 6. Leave a couple of centimetres between them as they will grow.

  • 7. Cover with a clean kitchen towel and let them rest for a couple of hours to proof. They should almost double in size.

  • 8. Bake in a preheated 180°c oven for about 30 minutes or until the top is a light golden colour.

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