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Cocoles de Anis: A Traditional Mexican Bread

In this article, we will explore a traditional Mexican bread called Cocoles de Piloncillo y Anis. This bread is made with wheat flour, milk, eggs, and some local ingredients. To make it, you need to combine the lukewarm water with yeast and sugar, then let it sit for 10 minutes. Next, mix together the flour, anise seeds, cinnamon, brown sugar, and salt.

Shaping the Dough

Once the mixture has formed a shaggy dough, empty the contents of the bowl onto a well-floured work surface and knead the dough for about 10-15 minutes. After kneading, form the dough into a ball and grease the bowl with a little olive oil. Place the ball of dough in the bowl and cover it with plastic wrap tightly.

Second Rise

Let the dough sit for about an hour until it has doubled in size. Then, divide the dough into 12 pieces each weighing about 80 grams. Shape each piece into a rough ball shape first, then roll it into almost like a sausage shape, creating a belly in the middle. Using a rolling pin, go over it once to flatten the belly part and make it like a diamond shape or parallelogram.

Baking

Preheat your oven to 350 degrees F. Make an egg wash by combining one egg with a tablespoon of water and brush each of the rolls with it. Lightly but evenly sprinkle sesame seeds, if using. Bake for about 20 minutes until golden brown. Remove from the oven and let sit on a wire rack for about 10 minutes.

Cocoles de Anis is a traditional Mexican bread that requires skill and patience to make. With this recipe, you can enjoy this delicious bread plain or with some butter.