Mama’s Bollos de Hornazo is an Easter favourite. This recipe goes back generations and in true tradition it must be made in bulk to feed the family, the neighbours & the shop keepers at la plaza.
Did you know? There’s a tradition of painting boiled eggs and wrapping them into the dough so that when you bake them they become part of the bread.
You can find the vegan version of this recipe in our Mama Lotties vegan cookbook
Ingredients
- 700 G SELF RAISING FLOUR
- 225 G BUTTER
- 225 G SUGAR
- 5 EGGS
- ANISEED
- MILK
Method
Making bollos de hornazos can be a fun and memory making experience. Mix the butter and sugar until its all mixed together well. Add one egg at a time until everything is blended.
Add the aniseed and sieved flour and mix together until you are able to slice the dough into a clean half.
Take the dough out of the bowl and shape into small loaves or a few large ones.
Divide all of this into several portions and wash with milk or egg and bake in the oven at about 180C – 200°C for 20 – 30 minutes.
Watch us
Mama Lotties Bollos de Hornazo (Sweet Anise Bread)
Ingredients
- 700 g self raising flour
- 225 g butter
- 225 g sugar
- 5 eggs
- 1 to 2 tbsp aniseed
- milk
Instructions
- Making bollos de hornazos can be a fun and memory making experience. Mix the butter and sugar until its all mixed together well. Add one egg at a time until everything is blended.
- Add the aniseed and sieved flour and mix together until you are able to slice the dough into a clean half.
- Take the dough out of the bowl and shape into small loaves or a few large ones.
- Divide all of this into several portions and wash with milk or egg and bake in the oven at about 180C – 200°C for 20 – 30 minutes.
My Favourite
This is perfect with a cup of tea anytime of the day or year.