Tortas De Aceite Y Anís

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• 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)

Recipe

• 1 measure the flour and put in a bowl.
• 2 add the liquid ingredients and mix well.
• 3 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.
• 4 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.
• 5 preheat a convection oven to 375. a standard oven to about 400 degrees.
• 6 place parchment paper on your baking sheet.
• 7 when dough has doubled, punch it down to deflate it.
• 8 pinch off plum sized balls of dough, and roll into circles about 8 inches across and 1/8 inch thick.
• 9 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.
• 10 put the sugar for dredging on a plate.
• 11 dredge one side of the torta by laying it on the plate of sugar.
• 12 place torta sugar side up, onto the parchment covered baking sheet.
• 13 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.
• 14 remove tortas from the baking sheet and cool them on a rack.
• 15 eat and enjoy!