Yield: 8–10 rolls

Pan Caracol, but made with sourdough. This version is enriched, gently sweet, and beautifully aromatic thanks to toasted anise seeds. A slow ferment gives these rolls depth of flavor while keeping them soft and tender inside.

Ingredients

• 450 g all-purpose or bread flour

• 200 g warm water (about 104°F / 40°C)

• 100 g active sourdough starter

• 50 g avocado oil

• 60 g butter, softened

• 80 g sugar

• 8 g salt

• 3 g anise seeds

• 1 tsp vanilla

• Egg wash: 1 egg + 1 tbsp milk

• Sesame seeds, for topping

Instructions

1. Prepare the flavor

Lightly toast the anise seeds in a dry pan over low heat for 1–2 minutes, until fragrant. Let cool.

2. Mix the dough

In a large bowl, combine flour, sugar, salt, and toasted anise seeds.
Add warm water, avocado oil, vanilla, and sourdough starter. Mix until no dry flour remains. Cover and rest for 30 minutes (this helps gluten develop).

3. Add butter & knead

Add the softened butter and mix on medium speed for 8–10 minutes, until the dough becomes smooth, elastic, and slightly tacky. It should stretch without tearing.

4. Bulk ferment

Cover and let the dough rise at room temperature for 4–6 hours, until doubled in size.
Transfer to the refrigerator and cold-ferment overnight for better flavor and easier shaping.

5. Shape the rolls

The next day, let the dough sit at room temperature for 20–30 minutes.
Gently degas, roll into a rectangle, and spread a thin layer of softened butter over the surface. Roll tightly into a log.

6. Cut & shape

Cut into 3-inch slices. Using your hand or a thin rolling pin, press an indentation across the center of each roll to create the classic caracol shape.

7. Final proof (missing step added)

Place rolls on a lined baking sheet, cover, and proof for 1½–2 hours, until puffy and nearly doubled.

8. Bake

Brush with egg wash, sprinkle with sesame seeds, and bake at 375°F (190°C) for 18–22 minutes, until golden brown.

9. Cool & serve

Cool slightly before serving. Best enjoyed warm.

Helpful Tips for Bakers

• Dough should be soft and enriched, not stiff

• If your kitchen is cool, bulk fermentation may take longer

• Cold dough is easier to shape cleanly

• Don’t skip the final proof it gives lighter rolls

• Toasted anise adds warmth without overpowering

FAQs

Can I skip the cold ferment?
Yes, but overnight refrigeration improves flavor and texture.

Can I use only butter instead of oil?
Yes. Replace the oil with an equal amount of melted, cooled butter.

Is the starter fed or discard?
Use active starter for best rise.

Can I make this sweeter?
Increase sugar to 100 g for a more dessert-style roll.

How do I store them?
Keep covered at room temperature for 2 days or freeze up to 1 month.