Glass Coca

Ingredients

• 500 g of strong flour
• 75 ml of milk
• 50 g of butter or lard
• 4 bunches of sugar for cooking
• 1 packet of fresh yeast
• 1 drop of anise liqueur
• 1 bunch of chopped Pinot or walnut, cut into thin slices or small sticks
• 1 tablespoon of salt
• 1 tablespoon of sugar for the dough
• 1 tablespoon of olive oil

Create a volcano using flour and place it in the center. Add salt, sugar, flour mixed with milk, oil paint, and two drops of anise liqueur. Mix, gradually incorporating the flour from the outside towards the center until you have a smooth dough that doesn’t tear when stretched. Let it rest for 10 minutes, then divide it into four equal parts.

Knead each portion separately, form into balls, and let them rest for an additional 15 minutes.

Roll out each dough first, like a rolling pin, then flatten it to achieve a uniform thickness. Traditionally, you form a narrow roll, about 15 cm wide and at least 2 palms (a unit of measurement) long. Brush them with a little olive oil and garnish with a few pine nuts.

Let them rest for another 10 minutes. Then, completely cover them with ordinary, unrefined granulated sugar, and gently press your hands over the surface to ensure the sugar adheres well to the dough.

Bake them in a preheated oven at 225 °C (450 °F) for 10 minutes, or until golden brown. As soon as you take them out of the oven, immediately and while they are still hot, brush them with anise liqueur until the sugar is completely soaked. Let them cool before serving.

The layer of candied sugar and the varnish will harden as it cools.