Hi Anna :-) This is the only recipe that I found when I looked for a recipe for semita bread. I hope it is what you are looking for.

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.

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.

Cocol
4 c. flour
l pkg. active dry yeast
l c. anise tea (see below)
1/4 c. plus 1 tsp. sugar
1/4 c. butter, margarine, or shortening
l tsp salt
2 eggs
poppy seeds (optional)


Prepare the anise tea by boiling 11/2 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.)

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. Sprinkle poppy seed on top of each cocol. Cover and let rise for 30 minutes. Bake at 375 degrees for 18 minutes.