A sweet bread born in Chancay, with a soft, lightly elastic crumb and the unmistakable aroma of anise and sesame. Sweet without being heavy and made for breakfast or afternoon tea, it has that simple Peruvian bakery character that makes one piece turn into two.
Mix the bread flour, brown sugar, dry yeast, anise seeds, and salt in the bowl. Add the warm water, egg yolks, and Chancay essence; mix until a moist dough forms with no dry flour remaining. It should feel sticky but already hold together as one mass.
Knead for 5 minutes, then gradually work in the shortening. Continue kneading for
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Divide the dough into 8 portions, shape each into a smooth ball, and flatten them slightly into round buns. Place them on the parchment-lined tray and scatter the sesame seeds over the tops, pressing very gently so they stick. Cover and let rise for 35 minutes, until visibly lighter and a gentle fingertip indentation springs back slowly. During this rise, preheat the oven to 170°C.
Bake at 170°C for 15 to 17 minutes, until the buns are lightly golden on top, set underneath, and still feel light when lifted. Remove them and let them cool on a rack for 5 minutes before opening one. The crumb should be tender, fluffy, and lightly elastic. And that's it! Warm, with coffee or on its own, it is easy to see why this bread has stayed on Peruvian tables for generations. 😌
