Bollos de Hornazo


  • 1.1/2 lbs of Self Raising flour (700g)
  • 8 oz of butter (225g)
  • 8 oz of sugar (225g)
  • 4 eggs (4 – 5 eggs)
  • Half a jar of aniseed seeds
  • Milk

‎Rub the butter with the flour together, then add in the sugar until it’s all mixed together well, mix together as though you were doing pastry dough, add the aniseed seeds, then add the four eggs and about six teaspoon of scalded aniseed with a little water, mix all together. Knead your dough until it you can cut a knife clean through it.

Divide all of this into three portions, they should weigh about 1lb each, make three Bollos (buns) or several large ones. Lay these out on a greaseproof paper on a baking tray and score the tops diagonally then brush over with egg white or milk and place in the oven at about 140 degrees celsius for 40 to 45 mins or 180C for about 25 – 30 minutes. Ensure a knife comes out clean and remove from the oven when ready.

Inspired by Dorothy Victory-Aleman


Add 1 teaspoon of Baking powder when you are sifting the flour before you use the rubbing in method of flour and butter.