Prep 2 hrs
Cook 25 mins
Molletes are traditionally served as a coffee cake. This bread freezes well. Posted in response to a recipe request.
- 1 package active dry yeast
- 2 eggs
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 cups warm water (105°-115°F)
- 1 teaspoon anise seed
- 1⁄2 cup shortening
- 6 -7 cups flour
- 1 1⁄2 cups sugar
- Dissolve yeast and 2 tablespoons sugar in warm water in a large mixing bowl; set aside.
- In a medium-sized mixing bowl, cream shortening with remaining sugar.
- Beat in eggs; add salt and anise seed.
- Add creamed mixture to yeast and thoroughly combine.
- Gradually add flour to mixture until a moderately firm dough is formed.
- Knead dough on a lightly floured board until it is smooth and elastic.
- Place dough in a greased bowl, cover, and allow to rise until double in size.
- Punch dough down, knead, and allow to double in size again.
- Knead dough and shape into round balls the size of an egg.
- Preheat oven to 375°F.
- Place in a well-greased pan, cover, and allow to double in size again.
- Lightly brush with margarine and bake for 20-25 minutes.
Very easy to make doing the dough in the bread machine. I halved the recipe, but had to knead in more flour at the end. I also kept all the quantity of anise seeds, and I'm glad I did. Could even use a bit more. Good, easy recipe.