A traditional Peruvian roll with a dense crumb and a bold aroma of anise, cinnamon, and cloves. The dough is enriched with lard and sugar, while wheat bran gives it that rustic body you can feel on the bite. Finished with a breadcrumb coating for the classic look and texture.
Mix the bread flour, wheat bran, sugar, dry yeast, anise, cinnamon, clove, and salt. Distribute the spices well so one semita does not come out silent while another screams anise.
Add the warm water and softened lard. Mix and knead for
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Cover the dough and let it rise for 60 minutes, until it clearly grows and feels lighter when pressed. It does not need to double perfectly; with bran, this dough rises more calmly.
Divide the dough into 10 portions, shape round rolls, and coat them with breadcrumbs. Arrange them on a baking tray, leaving space between each one.
Let the semitas rise for 30 more minutes, until they look slightly puffier. Meanwhile, preheat the oven to 175°C.
Bake for 18 to 22 minutes, until golden, firm, and the base sounds hollow when tapped gently. Cool for 10 minutes on a rack before eating so the crumb settles.
