Cocol de Anís
Anise Diamond Bread
A diamond-shaped yeasted roll spiked with crushed anise seed and grated piloncillo, kneaded rich with butter and finished with a sesame-flecked egg wash.
Cocol de Anís
✦ Antes de Empezar
Before you cook
What if I can't find piloncillo?
The recipe already lists dark brown sugar as the direct substitute for the grated piloncillo. It won't have quite the same molasses depth, but it keeps the same anise-and-spice character of a true cocol.
Ingredientes· 8View
Molasses Syrup
- 8 ozPiloncillo (Raw Sugar)grated
- 1.5 tbspAnise Seedsgives the classic licorice flavor
- 1 stick + 3/4 cup waterCinnamon Stick & Water
Yeast Dough
- 4 cupsAll-Purpose Flour
- 2.25 tspActive Dry Yeast
- 2 eggs + 1/4 cup butterEggs & Melted Butter
- 1/2 tspSalt
Glaze
- 1 egg beatenEggfor wash
Instrucciones
7 pasosMezcla los secos
Mix dry ingredients
Mix the flour, yeast, piloncillo, anise, cinnamon, and salt.
Amasa la masa
Knead the dough
Add the warm milk and eggs and knead until a rough dough forms.
Incorpora la mantequilla
Work in the butter
Knead in the butter gradually, then continue kneading 8 to 10 minutes until smooth and elastic.
Deja reposar
Let it rise
Cover and let rise until doubled, 1 to 1 1/2 hours.
Forma los cocoles
Shape the rolls
Divide into 10 pieces and shape into thick diamonds or ovals. Place on lined baking sheets.
Deja fermentar
Proof the dough
Proof 35 to 45 minutes. Heat the oven to 375°F (190°C).
Hornea y sirve
Bake and serve
Brush with egg wash, sprinkle with sesame if desired, and bake until deep brown and aromatic.