Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Cocol




Source of Recipe


the web


List of Ingredients




4 c. flour
l pkg. active dry yeast
l c. anise tea (see below)
1/4 c. plus 1 tsp. sugar
1/4 c. butter, margarine, or shortening
l tsp salt
2 eggs
poppy seeds (optional)


Recipe



Prepare the anise tea by boiling 1« c. water and 3 tsp. anise seeds. Boil for a few minutes and strain out the seeds. (You can leave the seeds in if you like.)

In a large bowl, combine 2 cups of the flour and the yeast. When tea mixture is lukewarm, add to the flour/yeast.

Add eggs. Beat well. Stir in remaining flour and knead to make a stiff dough. Turn out on a lightly floured surface and knead until smooth, about ten minutes.

Shape dough into a ball. Place in greased bowl, turning once to grease the surface of dough. Cover and let rise for one hour.

Punch down. Divide dough into 10 or 15 pieces and shape each into a small ball. On lightly floured surface, roll or pat each piece into a circle about three inches in diameter. Place 2 inches apart on a greased baking sheet. Sprinkle poppy seed on top of each cocol. Cover and let rise for 30 minutes. Bake at 375 degrees for 18 minutes.