Best Peruvian Pan De Anis Anise Bread Recipes

PERUVIAN BREAD - RECETA DE CHANCAY RECIPE

Steps:

• Gather the ingredients.
• Prepare the sponge: Mix all of the ingredients in the bowl of a standing mixer, using the dough hook attachment, until well mixed. Stir ingredients together by hand with a wooden spoon, kneading with your hands if necessary, until you have a smooth dough.
• Cover bowl with saran wrap and let sponge rest in a warm spot for 1 to 3 hours.
• Finish the dough. Dissolve the remaining teaspoon of yeast in a 1/2 cup of lukewarm water.
• Add the remaining 3 1/2 cups flour, the salt, the brown sugar, the egg, the anise, cinnamon, and softened butter and shortening to the sponge.
• Knead the mixture gently with the dough hook, while adding the 1/2 cup of water (and yeast) gradually. Add more water if necessary in small amounts, kneading, to get a smooth dough. Knead until dough is smooth, shiny, and stretchy, about 10 minutes in the mixer, or 20 minutes by hand.
• Place dough in a lightly oiled bowl, cover loosely with saran wrap and let the dough rest for 1 hour.
• Punch down and divide dough into about 20 pieces. Roll each piece into a smooth ball, and place on a large cookie sheet, about an inch apart on all sides.
• Brush tops of rolls with half of the melted butter. Loosely cover with saran wrap, and let rolls rise in a warmish place for about an hour, or until they have risen 50% larger.
• Preheat oven to 400 F. Gently brush rolls with the remaining melted butter and sprinkle tops with sesame seeds.
• Bake rolls for about 20 minutes, turning oven down to 350 F after the first 10 minutes, or until rolls are deep golden brown.
• Remove from oven and let cool.

PERUVIAN - PAN DE ANIS - ANISE BREAD

Steps:

• 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.

ANISE RAISIN BREAD

Steps:

• In a bowl, dissolve yeast in warm milk. Add the sugar, orange juice, butter, eggs, egg whites, lemon juice, orange zest, salt, lemon zest, extract and 2 cups flour. Beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a bowl coated with cooking spray; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 8x4-in. loaf pans coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to cool on wire racks.

ANISE RYE BREAD

Steps:

• Boil water, caraway and anise seeds for 5 minutes.
• When warm add molasses, brown sugar, and shortening.
• Add yeast.
• Mix in flour and salt.
• Let rise 1-1/2 hours in a warm place.
• Add rye flour gradually. If sticky add more flour; rye soaks up water slower than regular flour so hold off a scooch.
• Let rise again.
• Form into 2 loaves; let rise.
• Bake at 375 degrees Fahrenheit for 45 minutes.