TORTAS DE ACEITE Y ANíS

Tortas De Aceite Y Anís image

Provided by Snowpeas

Categories Spanish

Time 2h10m

Yield 18 tortas, 18 serving(s)

Number Of Ingredients 12

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2 1/4 cups all-purpose flour or 310 g all-purpose flour
3 cups bread flour or 350 g bread flour
4 teaspoons invert sugar (you can substitute corn syrup) or 27 g invert sugar
1 cup water or 230 g water
2 1/4 teaspoons active dry yeast or 13 g active dry yeast
1 1/4 cups extra virgin olive oil or 280 g extra virgin olive oil
1 tablespoon anise seed or 10 g anise seed
2 teaspoons sesame seeds or 7 g sesame seeds
3/4 teaspoon sea salt or 3 g sea salt
2 1/2 teaspoons sugar or 10 g sugar
6 drops anise oil (or essence, 0,3 grams)
1/4 cup sugar (or more)

Steps:

Measure the flour and put in a bowl.
Add the liquid ingredients and mix well.
Mix in the other dry ingredients, except for the 1/4 cup sugar to be used for dredging, and knead for just a couple of minutes.
Cover the dough and let rise until doubled in size. The amount of time required will depend on the yeast and the dough temperature, but probably about 1.5 hours.
Preheat a convection oven to 375. A standard oven to about 400 degrees.
Place parchment paper on your baking sheet.
When dough has doubled, punch it down to deflate it.
Pinch off plum sized balls of dough, and roll into circles about 8 inches across and 1/8 inch thick.
Note: Don't worry about using flour on the countertop, the oil will be oozing from every pore of the dough and it won't stick to anything.
Put the sugar for dredging on a plate.
Dredge one side of the torta by laying it on the plate of sugar.
Place torta sugar side up, onto the parchment covered baking sheet.
Bake tortas about 10 minutes. You will want to watch as they get close to the end to make sure they don't get too dark.
Remove tortas from the baking sheet and cool them on a rack.
Eat and enjoy!