📝 About This Recipe
Cocoles are one of Mexico's oldest and most beloved 'panes de pueblo,' known for their distinctive diamond shape and deep, earthy sweetness. Infused with aromatic anise seeds and unrefined piloncillo sugar, these breads offer a dense yet tender crumb that evokes the nostalgic flavors of a traditional Mexican bakery. Perfect for those who appreciate a less sugary, more complex pastry, cocoles are a true testament to the rustic elegance of Mexican baking.
🥗 Ingredients
The Yeast Bloom
- 1/2 cup Warm water (between 105°F and 110°F)
- 11 grams Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
Piloncillo Syrup
- 200 grams Piloncillo (chopped or grated; can substitute with dark brown sugar)
- 1/4 cup Water (for melting the sugar)
- 1 piece Cinnamon stick (about 3 inches long)
- 1.5 tablespoons Anise seeds (whole)
The Dough
- 500 grams All-purpose flour (plus extra for dusting)
- 100 grams Whole wheat flour (adds traditional rustic texture)
- 1/2 teaspoon Salt (fine sea salt)
- 2 large Eggs (at room temperature)
- 90 grams Unsalted butter (softened to room temperature)
- 30 grams Lard (traditional for flavor; can substitute with more butter)
- 1 teaspoon Vanilla extract (Mexican vanilla preferred)
The Topping
- 1 large Egg (beaten with a splash of milk for egg wash)
- 2 tablespoons Sesame seeds (untoasted)
- 1 tablespoon Honey or Molasses (optional glaze for extra shine)
👨🍳 Instructions
-
1
In a small bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Stir gently and let sit for 10 minutes until it becomes foamy and active.
-
2
In a small saucepan, combine the piloncillo, 1/4 cup water, cinnamon stick, and anise seeds. Simmer over medium heat until the piloncillo is completely dissolved into a thick syrup. Remove the cinnamon stick and let the syrup cool until just warm.
-
3
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, whole wheat flour, and salt.
-
4
Create a well in the center of the flour. Add the yeast mixture, the cooled piloncillo syrup (including the seeds), the two eggs, and the vanilla extract.
-
5
Mix by hand or with a dough hook on low speed until a shaggy dough forms. Gradually incorporate the softened butter and lard, one tablespoon at a time.
-
6
Knead the dough for about 10-12 minutes by hand or 7-8 minutes in the mixer. The dough should be smooth, elastic, and slightly tacky, but it should pull away from the sides of the bowl.
-
7
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
-
8
Gently punch down the risen dough to release air. Divide the dough into 12 equal portions (roughly 85-90g each).
-
9
Shape each portion into a ball, then roll it into an oval. Use your hands to taper the ends, creating the classic 'rhombus' or diamond shape of a cocol.
-
10
Place the shaped pieces on a baking sheet lined with parchment paper, leaving 2 inches of space between them. Flatten them slightly with the palm of your hand.
-
11
Cover loosely and let rise for another 30-45 minutes. Meanwhile, preheat your oven to 350°F (175°C).
-
12
Brush the tops of the cocoles with the egg wash and generously sprinkle with sesame seeds.
-
13
Bake for 20-25 minutes until the breads are a deep golden brown and sound hollow when tapped on the bottom.
-
14
Transfer to a wire rack. For a glossier finish, you can lightly brush them with a thin honey glaze while they are still hot.
💡 Chef's Tips
If piloncillo is too hard to chop, microwave it for 10-15 seconds to soften it slightly before cutting. Don't skip the whole wheat flour; it provides the specific 'rustic' bite that defines a true cocol. Ensure your piloncillo syrup has cooled significantly before adding to the flour, as hot syrup can kill the yeast. For the best flavor, toast the anise seeds in a dry pan for 30 seconds before adding them to the syrup to release their oils. Store leftovers in an airtight container for up to 3 days; they are even better when toasted and buttered the next day.
🍽️ Serving Suggestions
Serve warm with a cup of traditional Mexican Hot Chocolate or Champurrado. Enjoy as a light breakfast alongside a Cafe de Olla (spiced coffee). Split them open and spread with a thick layer of nata or high-quality salted butter. Pair with a slice of Queso Fresco or Cotija for a perfect salty-sweet snack balance. Dip them into a cold glass of milk, just like a local in a Mexican 'pueblo'.