Cocol (Mexican Anise and Piloncillo Sweet Bread)

Instructions

1. Make the syrup: combine the piloncillo, water and anise seed in a small saucepan and heat over medium, stirring, just until the piloncillo dissolves, about 5 minutes. Remove from the heat and let it cool to lukewarm, 100 to 110°F (38 to 43°C), about 20 minutes. Keep the anise seeds in the syrup.
2. In a large bowl, whisk the all-purpose flour, instant yeast and fine salt. Make a well and add the eggs and the lukewarm syrup. Mix from the center outward until a shaggy dough forms.
3. Knead on the counter (or with a stand mixer and dough hook on medium-low) until smooth, about 5 minutes. Add the unsalted butter a few cubes at a time, kneading until each addition disappears, then keep kneading until the dough is smooth, elastic and only slightly tacky, 8 to 10 minutes more.
4. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise in a warm spot until doubled, 1 to 1 1/2 hours.
5. Press out the air and divide the dough into 10 equal pieces (about 95 g each). Round each piece, then roll it into a flat diamond about 6 inches (15 cm) long and 3/8 inch (1 cm) thick. Set the diamonds 2 inches (5 cm) apart on the lined baking sheets.
6. Cover loosely and let the breads proof until puffy, 40 to 45 minutes. After 20 minutes of proofing, heat the oven to 350°F (175°C) with racks in the upper and lower thirds.
7. Brush the tops with the beaten egg and sprinkle the sesame seeds evenly over them, pressing lightly so they stick.
8. Bake, switching the sheets halfway, until the breads are deep golden brown on top and bottom and sound hollow when tapped, 18 to 20 minutes. Cool on a rack at least 15 minutes before serving.