1/2 kg of flour
75g of sugar
150 ml of milk
1 dash of anise
1 pinch of salt
Make a volcano with the flour on the table or in a bowl. Dissolve the yeast in the warm milk.
Melt the butter &)Put the flour, sugar, salt, anise, eggs and melted butter inside the volcano, mix gently and little by little until everything is mixed.
Add the milk with the yeast and continue mixing, knead until it comes off your hands and the dough is soft and smooth.
Cover with a damp cloth and let the dough rest in a warm place until it rises, 1 hour or so.
When it has risen, cut pieces of about 30 g, degas, and form balls, crush the balls a little.
Put them on trays to rise again in a warm and humid place. When they have risen again, fry them in plenty of oil, not too hot, turn it over and put them on absorbent paper.
Roll them through sugar and let them cool down.
Make an opening on one side as can you see on the pic, with a knife without breaking the ball, and fill with pastry cream, or any cream that you love.