Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Glaze
Rings
How it's done
Dough
Place the butter in a bowl, add the icing sugar and salt, beat using the whisk on a mixer until the mixture becomes lighter in colour. Beat in the eggs. Finely crush the star anise using a mortar and pestle, sift into the egg mixture. Add the flour, mix in using a rubber spatula.
To shape
Transfer the dough to a piping bag with a smooth nozzle (approx. 12 mm in diameter), pipe rings (approx. 5 cm in diameter) onto a baking tray lined with baking paper.
To bake
Approx. 12 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, slide onto a cooling rack along with the baking paper, leave to cool completely.
Glaze
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a golden brown caramel has formed. Remove the pan from the heat. Add the butter, melt. Pour in the cream, simmer for approx. 2 mins. until a creamy consistency is achieved. Remove the pan from the heat, allow to cool for approx. 5 mins. so that the caramel mixture becomes a little thicker.
Rings
Dip the rings half way into the glaze, place on a rack, dust with gold powder, leave to dry.
| Note: | Keep stirring the caramel to prevent it from solidifying. |
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