Brittle, crunchy rings from Northern Peru: roscas de yema are made with flour, shortening, and egg yolks, scented with anise and vanilla. They are brushed with egg white and finished with sesame seeds. Simple ingredients, sharp technique, pure crunch.
Pour the hot water over the anise seeds and steep for 10 minutes. Strain and reserve the warm infusion; it should smell sweet and clear, not bitter.
Mix the flour, sugar, baking powder, and salt. Add the vegetable shortening and rub it in with your fingers until the mixture looks like damp sand, with no large pieces of fat.
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Add the egg yolks, vanilla, and the anise infusion little by little. Mix only until a firm, smooth dough forms; overworking it steals the snap from the rings.
Cover the dough and rest it for 15 minutes at room temperature. It should feel workable and compact, not sticky and not dry like cracked soil.
Divide the dough into even pieces, roll each into a rope, and join the ends into small rings. Arrange them on a parchment-lined tray, leaving space between each one.
Lightly beat the egg white just to loosen it, brush the rings, and sprinkle sesame seeds on top. Press gently so the seeds stick without deforming the ring.
Bake at 170°C for 20 to 24 minutes, until dry, firm, and lightly golden. Cool on a rack before storing so they finish crisping up.
