Peruvian Pan De Anis Anise Bread Recipe

Indulge in the irresistible aroma and taste of Peruvian Pan De Anis! These sweet, anise-flavored rolls, shaped into charming olive-like spirals, are a delightful treat straight from the oven. Perfect served warm with a meal, or as a delightful mid-morning snack with coffee. This authentic recipe, inspired by Marian Blazes' South American culinary tour, will transport your taste buds to the heart of Peru.

Prep Time 30 mins
Cook Time 200 mins
Calories 499.5 kcal
Protein 23g
Rating 4.4 (7 Reviews)
Peruvian Pan De Anis Anise Bread

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

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Ingredients for Peruvian Pan De Anis Anise Bread

  • Anise Seed
  • 1 cup water
  • 1 teaspoon active dry yeast
  • 1/4 cup granulated sugar
  • Vegetable Shortening
  • 1 1/2 cups bread flour
  • All Purpose Flour
  • 1 teaspoon salt
  • 1 large egg

How to Make Peruvian Pan De Anis Anise Bread

  1. Preheat oven to 375°F (190°C).
  2. In a small saucepan, combine 1 cup of water and 2 tablespoons of anise seeds. Bring to a boil.
  3. Remove from heat, cover, and let cool to lukewarm.
  4. In a large bowl of a standing mixer, combine 1 teaspoon of active dry yeast and the lukewarm aniseed water (including the seeds) and 1/4 cup granulated sugar. Let rest for 5 minutes.
  5. Add 2 cups all-purpose flour, 1/4 cup shortening or unsalted butter (softened), and 1 teaspoon salt to the mixer. Mix on low speed with the dough hook attachment until well blended.
  6. Slowly add 1 1/2 cups bread flour and continue to knead on low speed until a smooth and elastic dough forms.
  7. Knead for about 5 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. Add a couple more tablespoons of bread flour if the dough is too sticky.
  8. Place the dough in an oiled bowl, turning once to coat. Cover and let rise for 1 hour, or until doubled in size.
  9. Punch down the dough and separate it into 12-15 golf ball-sized pieces.
  10. Roll each piece into a ball. Cover the balls with plastic wrap and let rest for 5 minutes.
  11. Flatten each ball into a slightly oval shape, about 3 inches wide and 4-5 inches long, using a rolling pin if necessary.
  12. Starting at one end of the oval, roll the dough up tightly into a spiral.
  13. Place the rolls seam-side down on a baking sheet lined with parchment paper.
  14. In a small bowl, whisk together 1 large egg with 1 tablespoon of water.
  15. Brush the tops and sides of the rolls with the egg wash.
  16. Let the rolls rise in a warm place for 30 minutes.
  17. Bake for 12-25 minutes, or until golden brown. Internal temperature should reach 190-200°F (88-93°C).
  18. Serve warm or at room temperature.

Chef's Tip for Extra Flavor

Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

45g

Fat

14g

Carbs

29g