Peruvian - Pan De Anis - Anise Bread

Peruvian - Pan De Anis - Anise Bread created by Bonnie G 2

This is another recipe by Marian Blazes posted here for the ZWT-7 Tour of South/Central America. You will not be able to resist these sweet little aniseed breads when they are fresh out of the oven. They are rolled into olive-like spirals and baked. Typically they are served with a meal, or as a midmorning snack with coffee.

Ready In:
3hrs 20mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 375 degrees.
  • Place aniseed in a pot with the water and bring to boil. Remove from heat, cover, and let cool to lukewarm.
  • Add the yeast, aniseed water including the seeds and sugar to the bowl of standing mixer and let rest 5 minutes. Then add the flour, the shortening or butter and the salt and mix on low speed with the dough hook attachment until well blended.
  • Slowly add the bread flour and continue to knead. Knead dough for about 5 minutes, (you can also knead it by hand if you prefer) until it is smooth and elastic and pulls away smoothly from the sides of the bowl.
  • If the dough seems sticky you may add a couple more tablespoons flour .
  • Place the dough in an oiled bowl and let rise for one hour.
  • Punch down the dough and separate it into golfball size pieces (about 35 grams). Roll each piece into a ball, cover balls with plastic wrap and let rest for 5 minutes.
  • Flatten each ball into an slighly oval shape, about 3 inches wide and 4-5 inches long, using a rolling pin if necessary. Starting at one end of the oval, roll dough up into a spiral. Place seam side down on a baking sheet.
  • Mix 1 egg with 1 tablespoon water and brush tops and sides of rolls with egg mixture. Let rolls rise in a warm place for a half hour.
  • Bake rolls for 12 - 25 minutes, at 375 degrees until they are golden brown.
  • They may be served warm or at room temperature.
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@Baby Kato
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@Baby Kato
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"This is another recipe by Marian Blazes posted here for the ZWT-7 Tour of South/Central America. You will not be able to resist these sweet little aniseed breads when they are fresh out of the oven. They are rolled into olive-like spirals and baked. Typically they are served with a meal, or as a midmorning snack with coffee."
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  1. Gabi E.
    nice
    Reply
  2. Bonnie G 2
    I also used the bread machine to mix and need, and when I first looked at the dough was worried it was going to turn out tough as the dough had a tough feel to it, well I was wrong, they where light and fluffy with a mile anise flavor (I did cut the sugar in half as wanted them for dinner rolls) loved the anise flavor that was mild, and not overly strong. I wasn't sure I was rolling them right but gave it a try and was happy with the end result. Thinking these will be great as sandwich rolls also. Thanks for posting this unusual bread
    Reply
  3. Bonnie G 2
    Peruvian - Pan De Anis - Anise Bread Created by Bonnie G 2
    Reply
  4. Patricia R.
    I have done this recipe 2 times and they didn't come out correctly. I did everything the recipe said and the amount. We mixed by hand, and they came out like cigarettes, the outside looked ok but inside it was raw?? I have no idea what we did wrong.
    Reply
  5. KiwiFig
    Bread was awesome! It was my first attempt at making bread and it turned out very well. I didn't really make them into traditional roles...more like crazy shapes (hearts, pretzels, mickey's face, snowman). Even the crazy shapes came out tasty. I followed the recipe completely but found that I didn't really need all the bread flour...only used about two cups. <br/>I also didn't use a mixing machine - kneaded it by hand (most exhausting part of the whole process) and then separated and shaped dough. I also added a sprinkling of more anise seeds to make it look pretty. Turned out great and everyone in my family ate some with coffee tonight. I highly recommend! :)
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