Aniseed And Orange Rolls Borrachuelos Recipes

MOLLETES - MEXICAN ANISE SEED ROLLS

Steps:

• 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.

ANISEED AND ORANGE ROLLS (BORRACHUELOS)

Steps:

• put oil in a pan and fry the aniseed.
• leave to cool.
• put the orange juice and wine in a bowl and mix.
• add the oil and aniseed.
• place the flour in a bowl, and make a hole in the center, and add the rest of the ingredients (except the syrup) and the egg, beaten.
• mix to form a fine dough, adding more flour if necessary.
• Roll out and cut into circular shapes, fold in half and fry.
• once fried, dip into the syrup and sprinkle hundred's and thousand's over them.