Anijskrollen: knotted white buns full of anise
The regional background is supported by the sources below. This is our own adaptation for home cooking; quantities and times are editorial guidelines, not the results of a documented kitchen test.
The anijskrol is a regional product of eastern Brabant, with Veghel its probable birthplace. It is also popular in places including Gemert, Uden, Schijndel, Sint-Oedenrode, Erp and Beek en Donk. ‘Krol’ is a Brabant dialect variant of krul, the Dutch word for curl: the name refers to the knot that the baker ties by hand in the rope of dough. The Veghel fair in September marks the start of the krollen season, with the busiest period around Sinterklaas; they are sometimes eaten until Carnival. A Veghel baker’s family, Van Bussel, referred to an old booklet: according to that account, krollen were already being sold there in 1865. This is our own home version using white wheat dough, rather than a fixed traditional baker’s recipe.
- Kenniscentrum Immaterieel Erfgoed Nederland (Inventaris Immaterieel Erfgoed) — Veghelse krol
- Bezoek Meierijstad (toeristische organisatie gemeente Meierijstad) — Krollen in Meierijstad
- Wikipedia (nl), aanvullende bron — Anijskrol
- Bakkers in Bedrijf (vakblad bakkerij), recept Brabantse krollen — Recept Brabantse krollen
Source checks: 5 October 2026
Our own home adaptation, not test-baked. Total time: 2 hours 48 minutes, comprising 30 minutes of active work (15 minutes kneading, 15 minutes shaping), 18 minutes baking and 120 minutes waiting (60 minutes rising, 40 minutes second rise, 20 minutes cooling). Times are guidelines; check the described result.
No numerical score: source coverage and limitations are listed below.
Image credits
Our own AI-generated illustration; not a photograph of food prepared by the editorial team.
- About six golden-brown, hand-knotted white buns with visible anise seeds on a cooling rack; one is split and topped with butter and a speculaas biscuit.
- Hands tying a knot in a long rope of white dough with anise seeds on a floured worktop.