Transport your senses to the lively streets of La Paz with this Bolivian Orange Anise Fry Bread. Infused with zesty orange and sweet anise, this pillowy bread is pan-fried to golden perfection—a perfect companion for tea or coffee breaks. Simple pantry staples like flour and water are transformed into a treat that’s both aromatic and delightfully crisp.
Top Tip
Let your dough rest well—this helps the flavors meld and creates a fluffier, more tender fry bread.
Ingredients
For the Fry Bread Dough
- 2 cups all-purpose flour
- 1/2 cup warm water (plus more as needed)
- 2 tablespoons sugar
- 1 tablespoon orange zest (from 1 orange)
- 1 teaspoon anise seeds
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil (plus more for frying)
To Serve (Optional)
- Powdered sugar, for dusting
- Honey or dulce de leche, for drizzling
Steps
- In a large bowl, whisk together flour, sugar, orange zest, anise seeds, and salt.
- Make a well in the center and pour in 1 tablespoon vegetable oil and 1/2 cup warm water.
- Mix with a spoon or your hands until a shaggy dough forms. If too dry, add more water, 1 tablespoon at a time, until the dough comes together.
- Turn the dough onto a lightly floured surface and knead for about 6-8 minutes, until smooth and elastic.
- Place the dough back in the bowl, cover with a clean towel, and let rest for 30 minutes to allow flavors to develop.
- Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten into a 1/4-inch thick disc.
- Heat 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot (a small piece of dough should sizzle), carefully fry the discs in batches, 1-2 minutes per side, until golden and puffed.
- Transfer to a paper towel-lined plate to drain. Serve warm, dusted with powdered sugar or drizzled with honey or dulce de leche if desired.
Nutrition
- Calories: 180
- Protein: 3g
- Net Carbs: 34g
- Fat: 4g
- Fiber: 1g
Tips
- Try adding a splash of orange juice to the dough for extra citrus punch.
- Keep the oil at a steady medium heat for even browning—too hot and the bread will burn before cooking through.
FAQs
Can I make the dough ahead of time?
Yes! The dough can be made up to 24 hours ahead and stored covered in the refrigerator. Let it come to room temperature before shaping and frying.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
Are there gluten-free options for this recipe?
You can substitute a 1:1 gluten-free flour blend for the all-purpose flour, though the texture may be slightly different.
Can I bake instead of fry the bread?
While traditionally fried, you can bake the discs at 400°F (200°C) for about 10-12 minutes. They won’t be as crisp but will still taste delicious.