Dorothy’s Bollos de Hornazo



  • 1.1/2 lbs of Self Raising flour
  • 8 oz of butter
  • 8 oz of sugar
  • 4 eggs
  • Half a jar of aniseed seeds

‎Rub the butter with the flour, then add the sugar until its all mixed together well, mix together as though you were doing pastry, add the aniseed seeds, then add the four eggs and about six teaspoon of scalded aniseed with a little water, mix all together and then knead it

Divide all of this into three portions, they should weigh about 1lb each, makes three Bollos (buns) and put in the oven at about 140 degrees for 40 to 45 mins.

By Dorothy Victory-Aleman


Add 1 teaspoon of Baking powder when you are sifting the flour before you use the rubbing in method of flour and butter.

Score the Bollos with a knife diagonally so that they come up done with like little squares on the top, brush the Bollos with beaten egg whites so that they come up slightly browned and shiny.