Erin O.: "This was my first time making a segovian bread ri…" Read More
6Ingredients
160Calories
105Minutes

Richly flavored with anise, these sweet Segovian Bread Rings are the perfect addition to an afternoon or evening cup of tea. Requiring just six simple ingredients, these Segovian Bread Rings are a simple, yet enticing snack or treat. Allow the dough to rest for an hour before shaping into rings. Bake time is 15 minutes. Traditionally made with lard, this recipe also uses lard as the fat for the dough. However, you can substitute other fats, but be sure to pay attention to quantities.

Ingredients

  • 6 eggs
  • 210 grams sugar
  • 200 grams lard
  • 720 grams flour
  • 1 dash anise
  • 4 drops anise extract

Directions

  1. Preheat the oven to 205 Celsius.
  2. Cream the eggs with the sugar until the sugar dissolves. Add the lard and beat well. Stir in the anise and anise extract.
  3. Add the flour, little by little, beating constantly until a smooth dough is formed. Set aside for 1 hour.
  4. Divide the dough into portions roughly the size of a mandarin orange and form into rings. Place onto parchment paper.
  5. Bake for 15 minutes and cool on a baking rack.
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NutritionView more

160Calories
Sodium0%DV10mg
Fat11%DV7g
Protein6%DV3g
Carbs7%DV22g
Fiber2%DV<1g

PER SERVING *

Calories160Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat2.5g13%
Trans Fat
Cholesterol40mg13%
Sodium10mg0%
Potassium35mg1%
Protein3g6%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate22g7%
Dietary Fiber<1g2%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Erin O. 29 May 2015
This was my first time making a segovian bread rings recipe and I have to say that I am extremely pleased with the results. These segovian bread rings were so mouth-watering good that I could not keep them on the dinner table long before my family engulfed them. I plan to make this 4 star recipe as often as I can.