Step 1

For the sweet sourdough preferment, mix 50 grams of bread flour, 50 grams of whole wheat flour, five grams of sugar, two grams of anise, 100 grams of water, and the mature sourdough starter with your hand or a fork. Ensure that no dry flour remains at the bottom of the jar.

Step 2

Cover the container and let it rest at room temperature (ideally between 70° and 80°F) for four hours. It should double in size and have a firm, bubbly structure on the top. Once the preferment is ready to use, you can start baking straight away or place it in your fridge for later use (up to two days).

Step 3

For the dough, combine the remaining all-purpose flour, bread flour, sugar, cloves, and salt. Mix until evenly distributed and set aside. In a separate bowl, whisk together the milk, two whole eggs and one egg yolk, the butter, and 200 grams (one scant cup) sweet sourdough preferment. Slowly pour the wet mixture into the dry mixture while mixing with your hand. Once it is all incorporated, mix with both hands until there is no dry flour left in the bowl. Turn the dough out onto the countertop and knead for five to seven minutes, or until the dough smooths out and comes together without being too sticky. Transfer to a clean, lightly oiled bowl, cover, and let ferment at room temperature for four hours.

Step 4

Line a sheet pan with parchment paper and set aside. On a clean work surface dusted with all-purpose flour, turn out the dough and divide it into two equal pieces. Shape each piece into an oval.

Step 5

To create the figure of a small person, I like to use scissors to cut the sides to create “arms” and fold them across the dough. Using scissors, cut two diagonal slits on each side, but do not cut all the way through. The idea is to create two flaps, almost as if it was a penguin. Fold those two flaps across the rest of the dough as if the arms are folded.

Step 6

Place the t’anta wawa on the lined sheet pan and proof for three to four hours, or until they double in size and jiggle.

Step 7

Preheat the oven to 375°F.

Step 8

Whisk together the remaining egg, a splash of milk, and a pinch of salt. Brush the rolls gently with the egg wash. Sprinkle lightly with sesame seeds.

Step 9

Bake for 25 to 30 minutes or until golden brown. Use the food color gel to create a face at the top and any other designs desired.