25 g yeast for sweet dough
2 dl cold water
1 tsp salt
5 dl plain flour
2 egg yolks
1 dl orange marmalade
1/2 dl Dansukker White Syrup
1 tbsp crushed aniseed
1 dl rapeseed oil
4 dl plain flour

Crumble the yeast into a bowl. Add the water and stir until the yeast has dissolved. Add the salt and the 5 dl flour and work into a soft dough. Cover with a tea towel and leave to rise for 3 hours. Add the remaining ingredients, cover with the tea towel and leave to rise for 1 hour more. Put the dough on a floured worktop and knead until smooth. Divide the dough into four, and shape each part to a flat, round loaf. Brush with water. Leave to rise for 30 minutes. You can make patterns in the bread if you want to, using a cookie cutter for example.

Bake in the centre of the oven at 225°C for approx. 15 minutes. Leave to cool on a wire rack. Eat warm with butter and cheese.