Peruvian · bread
Pan de Yema
Pan de Yema reads richness 7.2, sweetness 5.9 and umami 4.2 on Palate's 0–10 flavor X-ray — a Peruvian bread, about 3 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.8 / 10
- Sweet & Fruity — 5.9 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 0.9 / 10
- Rich & Fat — 8.1 / 10
- Aromatic & Spice — 3.2 / 10
The measured notes (of 18)
Richness 7.2 · Sweetness 5.9 · Umami 4.2 · Salinity 3.6 · Nutty 3.0 · Warm Spice 2.9 · Floral 2.1 · Funk & Ferment 1.8 · Earthy 0.9 · Herbaceous 0.8
What's in it (9)
- 4 cups all-purpose flour
- 4 egg yolks
- 1/4 cup lard
- 2.25 tsp active dry yeast
- 1/4 cup sugar
- 1 tsp salt
- 1 tsp anise seeds
- 3/4 cup warm milk
- 2 tbsp sesame seeds for topping
Time & effort: about 3 hr (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 390 kcal, 15.7 g protein, 13 g fat, 52.8 g carbs
Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Dissolve yeast in warm milk, then knead together with flour, yolks, lard, sugar, salt, and anise until you have a soft smooth dough.
- Let rise until doubled, shape into round rolls, brush with egg wash, and sprinkle with sesame seeds.
- Bake until golden brown and hollow-sounding when tapped.
Dishes with a similar flavor shape
- Dabo (Ethiopian Celebration Bread) — Ethiopian
- Bolo de Fubá Cremoso — Brazilian
- Queijadas de Sintra — Portuguese
- Mahamri (Cardamom Coconut Doughnuts) — Swahili Coast
- Cardamom Coffee Bread (Pulla) — Scandinavian
Keep reading: what richness, sweetness, umami mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.