Sweet, fine and absinthe: D
- Mix flour, yeast, sugar.
- Boil fennel in 1dl of milk. After it boils, add the rest of the milk and let it stand for ten minutes. Strain.
- Add milk, one teaspoon of boiled fennel and olive oil to flour, yeast and sugar. Stir.
- Spoon into a muffin tin and let stand for about 15 minutes.
- Before baking, pour the muffins with melted sugar in the absinthe. Bake at 180 degrees, about 20 minutes.