A small traditional Lima sweet bread with a compact crumb, toasted anise and sesame. Its rolled shape and golden crust preserve the character of classic bakery karamanduka. It is perfect warm or at room temperature with coffee, tea or hot chocolate.
Toast the anise seeds and about one third of the sesame seeds in a dry nonstick skillet over medium heat for 1 to 2 minutes, stirring constantly, until very aromatic and the sesame just begins to turn golden. Remove immediately so the seeds do not become bitter.
Combine the flour, brown sugar, dry yeast, and salt in a
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Divide the dough into 20 portions of about 25 g each. Shape each into a short cylinder, flatten it lightly with a rolling pin, and roll it onto itself to create the characteristic small roll. Arrange seam-side down on a baking tray lined with parchment paper.
Cover the pieces with a kitchen towel and proof for 50 minutes, until they look puffier and more aerated, without waiting for them to double in size. Gently brush with the remaining egg and scatter the rest of the sesame seeds over the top.
Bake at 180°C for 15 to 17 minutes, until the karamandukas are deeply golden, firm underneath and fragrant with toasted anise. Remove them using oven mitts and cool on a wire rack for 8 minutes before serving. And that's it! Small, crisp and carrying that classic Lima aroma before the first bite.
