Best 4 Peruvian Pan De Anis Anise Bread Recipes
Peruvian pan de anis, also known as anise bread, is a traditional sweet bread that holds a special place in Peruvian cuisine. Baked with love and a touch of nostalgia, this aromatic bread is a delightful treat that takes you on a culinary journey through Peru's rich culinary heritage. Whether you're a seasoned baker looking to expand your horizons or a curious home cook eager to explore new flavors, this guide will walk you through the steps of creating the perfect pan de anis, filled with the warmth and comfort of Peruvian tradition.
Check out the recipes below so you can choose the best recipe for yourself!
PERUVIAN - PAN DE ANIS - ANISE BREAD
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.
Provided by Baby Kato
Categories Breads
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
FRESH ORANGE ANISE BREAD
This makes a nice loaf of bread. My niece is always asking me to make it for her. She just loves it.
Provided by gwynn
Categories Breads
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in your machines fully assembled pan, in the order specified by your machines manufacturer.
- Select the basic or white cycle and press start.
TAMARIND JAM
ZWT7 South & Central America. You may use this on toasted bread with butter which tastes very good says the poster at http://www.coffeeandvanilla.com. The tamarinds of India have longer pods containing 6-12 seeds, whereas African and West Indian versions have short pods containing 1-6 seeds. Fruit of the South American tamarinds are identical to the original African variant.
Provided by UmmBinat
Categories Breakfast
Time 40m
Yield 2-3 medium jars, 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Peel tamarind, place in a pot over low/medium fire, add water and sugar or honey and ground clove if using and cook for about an hour and half.
- Add a little bit more water if needed.
- Optionally press through the strainer to remove seeds, then place in the jars and close immediately.
- Store in the refrigerator.
ANISE CREAM BREAD (ABM)
Make and share this Anise Cream Bread (Abm) recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Bake according to manufacturer's instructions.
Nutrition Facts : Calories 2889.1, Fat 120.5, SaturatedFat 73.3, Cholesterol 341.6, Sodium 2466.4, Carbohydrate 406.5, Fiber 14.6, Sugar 94.2, Protein 52.5
Tips:
- When making anise bread, it's important to use fresh, high-quality ingredients.
- Make sure the anise seeds are finely ground to release their flavor.
- Don't overmix the dough, as this can make the bread tough.
- Let the dough rise in a warm place until it has doubled in size.
- Bake the bread at a high temperature for a short period of time to create a crispy crust.
- Allow the bread to cool completely before slicing and serving.
Conclusion:
Peruvian pan de anis is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover anise seeds. Pan de anis is a symbol of Peruvian culture and heritage and is enjoyed by people of all ages. With its unique flavor and texture, it's sure to become a favorite in your home.
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