Name: Cocol de Anís de Tlaxcala e Hidalgo
Prep time: 35 min
Cook time: 22 min
Total time: 2 h 27 min
Yield: 12 cocoles
Cuisine: Mexican
Ingredients: 3/4 cup grated piloncillo; 1 cup water; 1 Mexican cinnamon stick; 1 tablespoon anise seed, lightly crushed; 4 cups bread flour, plus more for dusting; 2 1/4 teaspoons active dry yeast; 1 teaspoon fine sea salt; 1/2 teaspoon ground canela; 1/3 cup manteca de cerdo, softened; 1 large egg, room temperature; 1 tablespoon sesame seeds, optional; 1 egg beaten with 1 tablespoon water, for brushing

Question 1

What is cocol de anis from Tlaxcala and Hidalgo?

Accepted Answer

Cocol de anis from Tlaxcala and Hidalgo is a dense rhomboid Mexican bread made with piloncillo, crushed anise seed, bread flour, egg, and manteca de cerdo. The crumb should be fragrant, slightly chewy, and sturdy rather than soft like white sandwich bread.

Question 2

Can I use brown sugar instead of piloncillo for cocol de anis?

Accepted Answer

Use grated piloncillo for the best cocol de anis because piloncillo gives the bread mineral depth and dark central Mexico flavor. Brown sugar can sweeten the dough, but it does not create the same piloncillo tea character with anise seed and Mexican cinnamon.

Question 3

How warm should the piloncillo tea be before mixing cocol dough?

Accepted Answer

Cool the strained piloncillo tea until it is just warm, about body temperature, before mixing cocol dough. Hot syrup kills active dry yeast, while warm piloncillo tea feeds the yeast and helps the dense dough rise during the 60 to 75 minute first proof.

Question 4

Why is my cocol de anis dough stiff?

Accepted Answer

Cocol de anis dough should feel stiff, smooth, tight, and elastic after 10 to 12 minutes of kneading. Piloncillo and manteca de cerdo make the dough heavier than white bread dough. If the dough feels dry, wet your hands and keep kneading before adding more water.

Question 5

How do I know when cocoles are done baking?

Accepted Answer

Bake cocoles at 375F for 18 to 22 minutes, rotating the pans once. The cocoles are done when they are deep brown, firm at the edges, and sound hollow when tapped underneath. Watch the last five minutes because piloncillo darkens quickly.

Question 6

How do I store and refresh baked cocoles?

Accepted Answer

Store baked cocoles wrapped in a clean cloth for 4 to 5 days at room temperature. To refresh a day-old cocol de anis, warm it briefly on a dry comal or in a low oven until the crust softens and the anise aroma returns.

Culinary Explorer

Cocol de Anís de Tlaxcala e Hidalgo

Ingredients

grated piloncillo

water

Mexican cinnamon stick

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