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Peruvian - Pan De Anis - Anise Bread

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“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.”
3hrs 20mins

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Place aniseed in a pot with the water and bring to boil. Remove from heat, cover, and let cool to lukewarm.
  3. 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.
  4. 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.
  5. If the dough seems sticky you may add a couple more tablespoons flour .
  6. Place the dough in an oiled bowl and let rise for one hour.
  7. 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.
  8. 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.
  9. 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.
  10. Bake rolls for 12 - 25 minutes, at 375 degrees until they are golden brown.
  11. They may be served warm or at room temperature.

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