Bizcocho chancay is a sweet bread roll typical of the Peruvian city of Chancay, made with flour, yeast, sugar, and egg, flavored with sesame seeds and anise. It has been eaten since the late 19th century, with records of its production dating back to 1883.
It requires a fermentation period to achieve the spongy texture characteristic of this traditional Peruvian bread.
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Peruvian Bizcocho Chancay
- Prep Time: 3 hours 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Dessert
- Cuisine: Peruvian
Description
Peruvian preparation featuring harina, huevos y anís, adapted for a home kitchen with clear measurements.
Ingredients
- 500 g flour
- 10 g dry yeast
- 100 g sugar
- 2 eggs
- 1 teaspoon anise seeds
- 1 teaspoon sesame seeds
- 1 teaspoon salt
- 200 ml warm water
- 50 ml oil
Preparation
- Activate the yeast, dissolve the yeast and sugar in warm water and let it sit for 10 minutes until foamy.
- Make the dough, mix the flour, salt, anise, and sesame seeds, add the activated yeast and eggs, and knead until you get a smooth dough.
- Let it ferment, divide the dough into balls of about 40 grams, place them on a greased baking sheet, and let rest for 3 hours.
- Bake, bake at moderate temperature until the rolls are golden brown.
- Serve, let cool slightly and serve warm or at room temperature.
Chef’s Tips
- Respect the fermentation time to achieve the characteristic spongy texture.
- Leave space between each roll on the baking sheet, since they expand while baking.
- Avoid opening the oven often so the rolls rise evenly.
Traditional Variations
Saffron was traditionally added to the dough for a distinctive yellow color, though this ingredient has become less common over time.
There are also versions that use lard instead of oil, giving the crumb a richer flavor.
How to Serve
Serve as breakfast bread or a snack, with coffee or hot chocolate, especially in the city of Chancay.
Recommended Pairings
- Peruvian coffee
- Hot chocolate
- Butter
Did You Know?
Bizcocho chancay is one of the most emblematic desserts of Peruvian baking, especially valued in the northern region of the country, with records of its production dating back to 1883 by baker Manuel Santa Cruz.
Frequently Asked Questions
It's a sweet bread typical of the Peruvian city of Chancay, made with flour, eggs, and anise, with records of its production dating back to 1883.
The roughly 3-hour fermentation is key to achieving this bread's characteristic spongy texture; without that rest, the rolls would come out dense and compact.
Yes, it can be frozen once baked and cooled; it's best to warm it slightly in the oven before serving to restore its spongy texture.
