Ingredients: 1Lt Water ½ Lt Olive Oil 50g fennel 100g walnut kernels 750g Yellow Sugar 3 Teaspoons of Cinnamon 1 kg flour (preferably unbleached) salt qb Confection: Start by turning on the oven at 250º and chop the walnuts into very small pieces. Then, in a pan add the Water, Olive Oil, Fennel, Yellow Sugar, Cinnamon and a pinch of Salt, stir all the ingredients well and bring to the boil until it boils, stirring from time to time to that the ingredients are involved. When boiling, remove from the heat, add the flour and the finely chopped walnuts, using a wooden spoon or spatula, mix the ingredients well until they form a dough. (Taste and adjust seasoning if necessary) Put the pan back on medium heat, let the dough dry a little, about 3/5 min, so that some moisture can escape and, when stirring, the dough detaches from the walls of the pan. Place the dough on a tray or directly on the kitchen counter and let it cool for a few minutes. (But not much, just enough time to work the dough with your hands). While the dough is cooling, sprinkle two large baking trays with flour. Grease your hands with olive oil and remove a quantity of dough (about the amount of a tablespoon), shape small loaves with your hands, place them on one of the trays and make an effect on top with the help of a knife, (as you can see in the pictures), bake for 15 minutes. While a tray is in the oven, you can continue to make bread. When the first batch is ready, place the second tray in the oven. So, as you take a tray out of the oven, you immediately put another one in: it will be much faster and cheaper as it doesn't waste the oven's heat. When they come out of the oven, place the buns on a plate and sprinkle them with sugar to taste. Serves: 80/90 Breads Source and rights: http://areceitapartilhada.blogspot.com/2014/01/broas-de-azeite-de-abrantes-miguel.html
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