A TREAT FOR THE FEAST: COCOL
While exercising his secret ministry as a priest, Father Pro signed many of his letters "Cocol." As a child, he once had a bad fall which knocked him senseless. When he came to, seeing the worried faces of his parents, he immediately asked for some cocol, his favorite type of Mexican sweet bread. Because of this, he acquired the nickname "Cocol." When he signed his letters this way as a priest in hiding, it reminded people not only of the delicious treat, but also of the living bread of the Eucharist.
Fr. Pro after his return to Mexico.
Why not make some Cocol and celebrate Blessed Miguel's feast day with friends? Here is a recipe adapted from a traditional recipe for semita. Serve it with Mexican cocoa, lemonade, or coffee.
4 c. flour
l pkg. active dry yeast
l c. anise tea
1/4 c. plus 1 tsp. sugar
1/4 c. butter, margarine, or shortening
l tsp salt
poppy seeds (optional)
Prepare the anise tea by boiling 1« c. water and 3 tsp. anise seeds. Boil for a few minutes and strain out the seeds. (You can leave the seeds in if you like.) Add the sugar, butter and salt to the tea.
In a large bowl, combine 2 cups of the flour and the yeast. When tea mixture is lukewarm, add to the flour/yeast.
Add eggs. Beat well. Stir in remaining flour and knead to make a stiff dough. Turn out on a lightly floured surface and knead until smooth, about ten minutes.
Shape dough into a ball. Place in greased bowl, turning once to grease the surface of dough. Cover and let rise for one hour.
Punch down. Divide dough into 10 or 15 pieces and shape each into a small ball. On lightly floured surface, roll or pat each piece into a circle about three inches in diameter. Place 2 inches apart on a greased baking sheet. If you wish, brush the tops with a small amount of butter and sprinkle poppy seed on top of each cocol. Cover and let rise for 30 minutes. Bake at 375 degrees for 18 minutes.
ProVision will send a free novena card in honor of the Martyr if you will mail us a self-addressed, stamped envelope.
This Page Was Last Updated: November 17, 2007
This site is maintained by Lawrence LeLeux and Fr. Ray Bucko, S.J.
at Creighton University