Bollos Ornazos (Easter Loaves)
A community recipe by NicoleNot tested or verified by Nigella.com
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Preheat oven to 200°C (150C for a fan oven). Rub the butter into the flour until the mixture resembles breadcrumbs. Mix in the sugar, aniseed and lemon zest. Add the eggs and knead the mixture until it becomes soft but firm dough. Divide the dough into four and shape into loaves. Mark the tops of the loaves in a criss cross pattern with a sharp knife. Glaze the tops of the loaves with the beaten egg and place the loaves onto baking trays. Bake for 45 minutes or until golden brown. Allow to cool completely before eating.
Preheat oven to 200°C (150C for a fan oven). Rub the butter into the flour until the mixture resembles breadcrumbs. Mix in the sugar, aniseed and lemon zest. Add the eggs and knead the mixture until it becomes soft but firm dough. Divide the dough into four and shape into loaves. Mark the tops of the loaves in a criss cross pattern with a sharp knife. Glaze the tops of the loaves with the beaten egg and place the loaves onto baking trays. Bake for 45 minutes or until golden brown. Allow to cool completely before eating.
Introduction
These crumbly, buttery loaves are traditionally made at Easter.
These crumbly, buttery loaves are traditionally made at Easter.
Ingredients
Serves: 0
Metric
Cups
- ⅔ kilogram self-raising flour
- 255 grams granulated sugar
- 255 grams butter (margarine)
- 4 eggs (beaten)
- 2 teaspoons matalauva (aniseed)
- 2 lemons (grated zest)
- 1 egg (beaten to glaze)
- 1½ pounds self-rising flour
- 9 ounces granulated sugar
- 9 ounces butter (margarine)
- 4 eggs (beaten)
- 2 teaspoons matalauva (aniseed)
- 2 lemons (grated zest)
- 1 egg (beaten to glaze)
Method
Bollos Ornazos (Easter Loaves) is a community recipe submitted by Nicole and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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