These sweet, anise flavored buns have an almost fluffy texture that sets them apart from other breads that are commonly served for breakfast in Peru. The rolls, named for the coastal town where they were created, are easy to prepare, and, despite a two step process that involves creation of a sponge, they can be on the table in about four hours. Chancay, like all the Peruvian breads I was able to sample, is delicious, so it was a bit perplexing to learn that the country does not consume a lot of bread. Fortunately, that does not seem to deter the creative and talented cooks we found throughout Peru. The bakers, particularly those in the Lima area, are first rate and could give their European counterparts a serious run for their money. The recipe I'm featuring today was developed by Marian Blazes for About.com, and while it is a bit easier to make than some, it still produces a delicious sweet bread. If you are looking for a new bread to serve for a holiday breakfast or brunch, I heartily recommend this one for you to try. While the buns are best served warm, they can be frozen and reheated, so they are perfect for a busy holiday weekend. I hope you will give them a try. Here's how they are made.

Peruvian Chancay Bread - Receta de Chancay

Ingredients:

Sponge

3-1/2 cups all purpose flour

3 tablespoons sugar

1 egg

2 teaspoons yeast

1-1/2 cups warm water

Dough

1 teaspoon yeast

1/2 - 1 cup water, divided use

3-1/2 cups all purpose flour

1/2 cup light brown sugar

2 teaspoons salt

1 egg

1/2 teaspoon anise flavoring

1/4 teaspoon cinnamon

1/4 cup unsalted butter, softened

1/4 cup vegetable shortening, softened

Sesame seeds for sprinkling on rolls

1/4 cup melted butter for brushing onto rolls

Directions:

1) Prepare sponge: Mix all sponge ingredients in bowl of a standing mixer, using dough hook attachment, until well mixed. If mixer is not available, stir ingredients together with a wooden spoon, kneading your hands if necessary, until a smooth dough forms. Cover bowl with saran wrap and let sponge rest in a warm spot for 1-3 hours.

2) Finish dough: Dissolve remaining teaspoon of yeast in a 1/2 cup of lukewarm water. Add flour, brown sugar, salt, dissolved yeast, egg, anise, cinnamon, and softened butter and shortening to sponge. Knead mixture gently with the dough hook, adding 1/2 cup water only if needed to get a smooth dough. Knead until dough is smooth, shiny, and stretchy, about 10 minutes in the mixer, or 20 minutes by hand. Place dough in a lightly oiled bowl, cover loosely with plastic wrap, and let dough rest for 1 hour. Punch down and divide dough into about 20 pieces. Roll each piece into a smooth ball, and place on a large cookie sheet, about an inch apart on all sides. I used two cookie sheets for 20 rolls. Brush tops of rolls with half of the melted butter. Loosely cover with plastic wrap, and let rolls rise in a warmish place for about an hour, or until they have risen 50% larger. Preheat oven to 400 degrees. Gently brush rolls with the remaining melted butter and sprinkle tops with sesame seeds. Bake rolls for about 20 minutes, turning oven down to 350 degrees F after the first 10 minutes, or until rolls are deep golden brown. Remove from oven and let cool on a wire rack. Serve warm if possible. Yield: 20 rolls.

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