Cocoles
Karen Melgarejo
Mexican sweet bread has a great history and tradition behind it, so much so that at kiwilimón we decided to pay homage to one of the most emblematic breads: the cocoles! Serve them with a good cup of café de olla and enjoy the classic sweet bread: the cocol!Moreover, this cocoles recipe is excellent for learning how to make sweet bread from scratch, as even though it may seem complicated, this recipe is very easy. Don't forget to respect the quantities, the steps, and watch the complete video. Let's bake cocoles!Pan borrachitoHomemade CroissantsGlazed Donuts
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Ingredients
10
Servings
  • 4 cups flour
  • 1 cup water
  • 1/2 cups unsalted butter
  • 2 eggs
  • 1/4 cups sugar
  • 1/4 cups piloncillo , grated
  • 4 tablespoons anise
  • 1 tablespoon dry yeast
  • egg yolk, for brushing
  • vegetable oil
  • sesame seeds, for decorating
Preparation
1h 30 mins
15 mins
Low
  • Beat the butter and sugar until combined, then add the egg and continue beating.
  • Add the piloncillo, anise, yeast, and flour. Gradually pour in the water until you reach the desired consistency. Set aside.
  • Grease a bowl with oil, place the dough inside, and let it rest for an hour.
  • Place the dough on a flat surface and divide into portions of 60 to 80 g.
  • Roll each portion of dough into a ball and flatten with a rolling pin. Shape the cocoles.
  • Place the cocoles on a greased baking sheet and brush with egg yolk. Sprinkle with sesame seeds.
  • Put the breads in the oven at 180 °C for 15 minutes.
  • Serve the cocoles in a basket and enjoy with a cup of coffee or champurrado.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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