Скачать или смотреть Cocoles de Anís - Mexican Sweet Bread

Cocoles de anís are one of those simple, old-fashioned Mexican sweet breads that feel like a warm hug with every bite. Made with wheat flour, a touch of anise for that cozy flavor, and sweetened with piloncillo, they have just the right balance of sweetness and spice.

INGREDIENTS

4 cups all-purpose flour
2 ¼ teaspoons active dry yeast
⅓ cup ground piloncillo (or packed brown sugar)
½ cup white sugar
¼ cup lard (or shortening or butter)
1 cup lukewarm water
½ Tablespoon ground anise seeds
½ teaspoon ground cinnamon
¼ teaspoon salt
1 small egg
Sesame seeds (as needed)

METHOD

Grab a large bowl and toss in the flour, piloncillo, sugar, yeast, ground anise, cinnamon, and salt. Give it a good mix so everything’s nicely combined.

Now, add the lard and water, and start kneading. Keep going until the dough feels smooth, soft, and elastic—it’ll take a few minutes, but it’s worth it!

Form the dough into a ball and place it in a greased bowl. Cover it with a kitchen towel and let it rest in a warm spot until it puffs up and almost doubles in size (about an hour).

Once the dough has risen, lightly flour your work surface and transfer it there. Divide it into 10 equal pieces. Roll each piece into a ball, then gently roll it back and forth while pressing the edges slightly to create a log shape with pointed ends. Use a rolling pin to flatten them into a diamond shape.

Place your shaped cocoles on two greased baking sheets, cover them with a kitchen towel, and let them rise again for about 30-40 minutes.

Meanwhile, preheat your oven to 360°F (180°C).

In a small bowl, beat the egg with a tablespoon of water to make an egg wash. Brush it over the cocoles and sprinkle them with sesame seeds.

Bake for around 20 minutes or until they turn a beautiful golden brown. Let them rest for about 5 minutes, then transfer them to a cooling rack. Once they’re completely cool, they’re ready to enjoy!