Tortas De Aceite Y Anís

Recipe by Snowpeas
READY IN: 2hrs 10mins
YIELD: 18 tortas




  • Measure the flour and put in a bowl.
  • Add the liquid ingredients and mix well.
  • Mix in the other dry ingredients, except for the 1/4 cup sugar to be used for dredging, and knead for just a couple of minutes.
  • Cover the dough and let rise until doubled in size. The amount of time required will depend on the yeast and the dough temperature, but probably about 1.5 hours.
  • Preheat a convection oven to 375. A standard oven to about 400 degrees.
  • Place parchment paper on your baking sheet.
  • When dough has doubled, punch it down to deflate it.
  • Pinch off plum sized balls of dough, and roll into circles about 8 inches across and 1/8 inch thick.
  • Note: Don't worry about using flour on the countertop, the oil will be oozing from every pore of the dough and it won't stick to anything.
  • Put the sugar for dredging on a plate.
  • Dredge one side of the torta by laying it on the plate of sugar.
  • Place torta sugar side up, onto the parchment covered baking sheet.
  • Bake tortas about 10 minutes. You will want to watch as they get close to the end to make sure they don't get too dark.
  • Remove tortas from the baking sheet and cool them on a rack.
  • Eat and enjoy!