Diamond-Shaped Rolls with Anise

Cocoles de Anís

Preparation info
  • Makes

    16

    rolls
    • Difficulty

      Easy

Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

Cocol (rhombus) refers to the most traditional shape of the sweet yeast breads made in the central Veracruzan highlands. Actually, they aren’t limited to one geographical area — or even one shape, though most cocoles are some variation on a diamond. They can be lighter or darker, plain or cheese-filled, large or small. Many have decorative borders, or at least some token of an ornament. The ones that I lost my heart to were from La Fama bakery in the hill-country town of Coscomatepec