Peruvian Pan De Anis Anise Bread
Discover the irresistible charm of Peruvian Pan De Anis, a fragrant, slightly sweet anise bread that’s perfect for breakfast or an afternoon treat. This traditional bread combines warm flavors of anise seeds with a tender, buttery crumb, making it a unique addition to any table. The dough, enriched with milk, eggs, and a touch of sugar, rises to fluffy perfection before being shaped into loaves and lightly sprinkled with optional sesame seeds for a rustic finish. With its golden crust and subtly spiced aroma, this bread is a heartwarming nod to Peruvian culinary heritage. Whether enjoyed plain, with a dollop of jam, or alongside a cup of coffee, this anise-scented delight is a must-try for bread lovers seeking something special. Perfect for sharing, this recipe produces two to three loaves—just enough to savor and gift!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Granulated sugar
- 1 teaspoon Salt
- 10 grams Dry yeast
- 250 milliliters Warm milk
- 100 grams Unsalted butter
- 2 large Eggs
- 2 teaspoons Anise seeds
- 2 tablespoons Sesame seeds (optional, for topping)
Instructions
In a small bowl, combine the warm milk with the dry yeast and 1 tablespoon of the sugar. Mix well and let it sit for 10 minutes until foamy.
In a large mixing bowl, combine the flour, remaining sugar, salt, and anise seeds. Mix to distribute the dry ingredients evenly.
Add the foamy yeast mixture, eggs, and softened butter to the dry ingredients. Mix the dough until it begins to come together.
Transfer the dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Punch down the dough to release the air and divide it into 2 or 3 equal portions, depending on the desired loaf size. Shape each portion into a round or oval loaf.
Place the shaped loaves on a baking sheet lined with parchment paper. Cover them lightly with a towel and let them rise again for 30-45 minutes, or until puffy.
Preheat your oven to 180°C (350°F). Optionally, brush the tops of the loaves with a beaten egg for a glossy finish and sprinkle sesame seeds if desired.
Bake the loaves in the preheated oven for 25-30 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 15 minutes before slicing and serving. Enjoy your homemade Peruvian Pan De Anis!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 14.3 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
