Ahhhhh, what can be said about these sugared sticks? They are my weakness. For mate, they are the ideal companions. Anise is not well-regarded by some because of its particular flavor, but once you make friends with it, they will become part of your family. Love forever. Anise also has beneficial effects on the digestive system. So, we are going to teach you how to prepare them. But before turning on the oven, let us tell you where this aroma comes from—the one that immediately transports us to grandma's kitchen.
The use of anise in baking is not a modern invention; in fact, we must travel back thousands of years to Ancient Rome to find its origins. The Romans were true pioneers in the use of aromatic seeds. They prepared a special cake called mustaceus, which was served at the end of banquets to facilitate digestion after hearty meals. This cake contained flour, grape must, and, of course, a generous amount of anise.
With the expansion of the Empire, this custom of flavoring doughs with anise spread throughout the Mediterranean basin. In Spain, this tradition took deep root, later merging with Arab influence, which contributed frying techniques and syrupy glazes. This is how these "rosquillas" and sticks crossed the ocean and reached our lands, becoming a symbol of the "merienda criolla" (local afternoon snack). Today, biting into an anise stick is, in a way, connecting with that millennial history that the Romans called the secret of good digestion and that we call the taste of childhood.
The magic of this recipe lies in its ability to balance the sweetness of the glaze with the sharp freshness of the seed. It is not just a biscuit; it is a piece of artisanal bakery that requires respect for rising times. By preparing these sticks, we are not just cooking; we are creating memories. The aroma released by the anise when it comes into contact with the heat of the oven has the power to stop time and make us forget the stress of everyday life.
In many regions, these sticks are also known as "rosquillas de palo" or sweet bread batons. The truth is that, no matter what shape you give them (straight, twisted, or in a circle), the result always evokes that feeling of homey warmth. It is the type of preparation that invites you to sit down, heat the water for mate, and share a long conversation. Furthermore, as we mentioned, anise is a fantastic ally for our body, helping to reduce bloating and improving digestion, which gives us the perfect excuse to eat one... or three.
Recipe
Ingredients
For the dough
- 15g dry yeast
- 500g all-purpose flour (0000)
- 50g sugar
- ½ tablespoon salt
- 50g butter
- ½ tablespoon malt extract
- 2 eggs
- 100c.c. milk
- 1 tablespoon anise seeds
- Flour (for dusting)
- Butter (for the baking sheet)
For the glaze
- 2 egg whites
- 500g powdered sugar / icing sugar
- ½ lemon
Step-by-Step Preparation
- Form a crown with the flour and the dry yeast.
- Place the sugar, butter, salt, and malt extract in the center.
- Incorporate the ingredients using your fingers or a spoon and add the eggs.
- Mix again and pour in the milk.
- Knead until you obtain a smooth and homogeneous dough and form a ball with it.
- Flour a container and place the ball inside.
- Cover with plastic wrap and let it rise until it doubles in volume.
- Once the anise stick dough has risen, roll it out on a floured table until you get a rectangle at least 40cm long and 30cm wide.
- Sprinkle with anise seeds and fold in half.
- Knead again so the anise is integrated and let it rise for 30 more minutes.
- Roll out the dough with a rolling pin to a thickness of one centimeter and cut into equal strips to form sticks at least 1.5cm wide.
- Grease the baking sheet with butter and place the anise batons on it. If you wish, you can twist them to give them a spiral shape.
- Let them rise again for 30 minutes and bake in a preheated oven at medium temperature for 10-15 minutes.
- Remove and let cool.
Glazing
- Whisk the egg whites in a bowl together with the powdered sugar and the juice of ½ lemon until a glaze forms. (You can replace the lemon juice with orange).
- Dip the anise sticks into the glaze and let them harden on a rack in the refrigerator.
To make these sticks look truly professional, the secret lies in the consistency of the glaze. If you notice it is too liquid, add a little more powdered sugar; it should have that dense texture that, when dry, forms a white and crispy crust that breaks at the first bite. That contrast between the tender biscuit and the crunchy sugar is what drives everyone crazy.
If you are one of those who enjoy experimenting, you can try replacing part of the milk with a tablespoon of anise liqueur to intensify the aromatic profile even further. And if you prefer a less sweet version, you can glaze only half of the stick, leaving part of the dough bare. Whatever you do, make sure to store them in an airtight container to keep them fresh, although let’s be honest: as delicious as they are, they are unlikely to last until the next day.
Go ahead and recreate this ancient recipe in your kitchen. You won't just be making a sweet treat; you'll be keeping alive a tradition that has traveled from the imperial banquets of Rome to our modern tables. It is time to recover those flavors that make us happy.
