Peruvian Rose Bread [BBB]

peruvian manjar rose breadThis month we are celebrating World Food Day, World Hunger Day and the Seventh Annual World Bread Day by baking together all around the world! Although we have started with the same recipe, I suspect we may end up with a variety of breads in the end.

peruvian manjar rose breadSandwich bread, while it serves a purpose is nothing “pretty” to look at. The breads that attract our real attention are those with beautiful colors, shapes and interesting sizes. The shaping of this bread is incredibly intricate, but the outcome makes it well worth it. The cutting, twisting and rolling that happen in your kitchen will end up with a beautiful flower like bread that will make your guests not only impressed with your skill but enamored with the idea of gorgeous bread.

peruvian manjar rose breadThe filling is up to you! Spread a layer of pesto and sprinkle with Parmesan cheese. Fill it with shredded Gruyere and fresh rosemary. Make prune butter to fill with and sprinkle some chopped toasted nuts over the filling. Of course, you could also spread some melted butter and sprinkle cinnamon & sugar over it to create a large, flower shaped cinnamon roll! Certainly, the possibilities are endless.

peruvian manjar rose breadBecause “sweet” breads get eaten far more quickly than savory breads here at my house, I knew from the start that I would be creating a sweet version. What could be better than making a Peruvian version of the “Russian Rose Bread?” And what is more Peruvian than Manjar Blanco?

Peruvian Manjar Rose Bread

Yield: 1 loaf

Source: Adapted from The Fresh Loaf


  • 4 1/2 cups flour
  • 1/2 cup instant potatoes
  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 3 1/2 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 2/3 cups water
  • 200 grams of manjar blanco (I prefer the brand "Bonle" for desserts.)


  1. In a large mixing bowl, combine flour, instant potatoes, yeast, sugar, salt, oil and vinegar. Add the water carefully as you start mixing. Stir until well combined, about 5 minutes; use your hands to gently knead flour into dough if necessary. Dough should be supple and not sticky to the touch. Add water or flour if dough is too stiff or too loose (respectively). When dough is ready, spray a bowl with oil and gently put the dough in the bowl. Spray a little more oil on top and cover. Let rise until doubled, about 40 minutes.
  2. Transfer the dough to a lightly floured surface and flatten gently with your hands. Use a floured rolling pin to roll out the dough to a very thin circle, as thin as you can - trying not to lift and move too much. Apply a thin layer of manjar blanco on top of the dough (leave the edge clear 1/4").
  3. Slowly, tightly and very gently roll the dough into a long roulade (pinwheel). Take a sharp chef's knife (not a serrated knife) and cut (not saw) the roulade lengthwise trying to keep the knife in the middle so you end up with two equal parts. Place the two long halves side by side (open roulade layers facing up) and criss cross them to create an X shape. Gently pick up the two ends of the bottom half, cross them over the top half, and place them back down. Continue this process, taking the two bottom ends and crossing them over the top until all the roulade has been used. You now have a two strand rope shape. If for some reason some of the open roulade layers are pointing down or sideways, carefully turn them so they are facing up. Gently pinch the ends to seal. Look at the twisted rope & if one end looks a little thinner make that your starting point. If not, just start from either end. Slowly and very gently, roll the rope sideways (horizontally) without lifting your hands from the table. You should keep those open roulade layers facing up. Pinch the end delicately. The end result should look like a giant snail shell or a very large cinnamon bun.
  4. Place a piece of parchment paper on top of a baking sheet. Remove the bottom of a 10" springform pan and place the springform circle on the parchment. Coat the sides of the springform and parchment with cooking spray. Carefully pick up the dough twist and place in the prepared springform. Keep it flat on the parchment. The bottom of the twist should set nicely. Cover. Let rise until the twist hits three quarters the way up the springform, about 30 minutes. Brush with egg wash & sprinkle with sugar.
  5. Preheat oven to 400F. Bake at 400F for 10 minutes, then lower oven to 350F and bake for another 20-30 minutes. The bread should rise above the springform edge. Remove from the oven and let it cool on a rack.

This recipe, although it looks like a complicated presentation, was exceptionally easy and beyond delicious. We will definitely be making this again and again.

The Peruvian Manjar Rose Bread was baked along with the Bread Baking Babes around the world. This month’s recipe was hosted by Tanna of My Kitchen in Half Cups. The Peruvian Manjar Rose Bread is also being submitted to YeastSpotting.

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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16 Responses

  1. Terpstra says:

    This looks so good! We want to try it, but are confused about how the braiding works? Do you happen to have step by setp pictures of the brading processes?

  2. spiritanointed says:

    Your braiding instructions were very clear, and so much simpler than I expected! Thank you for introducing me to this beautiful bread 🙂

  3. Elizabeth says:

    Your bread looks so beautiful! The definition is fantastic.

    My husband is so envious of your husband. When he saw your bread, he said to me, “Why didn’t you make a sweet filling like that for me??” 😀

  4. Lien says:

    Beautiful rose. Your filling sounds perfect. Here sweet breads disappear quicker than savory ones as well.

  5. This bread is gorgeous! I love the idea of making it into one giant Cinnamon Roll. I’m so tempted!

  6. Katie says:

    I want this for Christmas morning with hot chocolate… I can smell is baking already!

  7. Agus says:

    Nunca había escuchado de este pan!! y eso que mi madre es peruana y le encanta cocinar jaja ya la voy a interrogar a ver si sabe hacerlo, porque se ve delicioso!!
    Saludos desde Argentina!

    • Gracias! Bueno — no es un pan peruano exactamente. Era una receta de Rusia con un relleno salado y yo lo hice tal como pense mejor! Me encanta el manjar y intento usarlo en muchas recetas! Saludos del Peru!

  8. Ckay says:

    The best, beautiful and delicious bread,…ever!
    You made such a wonderful braid and your pictures are great!

  9. Aparna says:

    Your pretty “rose” looks perfect. I like your filling suggestions especially the prune butter.

  10. zorra says:

    Perfect Peruvian rose! Love it! And you are right. One recipe different outcomes! That is what I love about bread baking!

    Thank you for baking for Word Bread Day . Hope you will join us next year again!

  11. Elle says:

    Love the beauty of your bread Gretchen, with the swirls created by the braiding. Sweet goes over well here, too, so will have to try this one your way.

  1. January 16, 2013

    […] Yes, the entire process and outcome was a bit of a mess. But was it worth it? Absolutely!!! The dough for these was sweet, soft and delicious. The sour cherry jam was a perfect compliment to the sweet dough. I thought about using passionfruit jam since it worked so well in the Hungarian Shortbread or manjar blanco to make them similar to the Peruvian Rose Bread. […]

  2. November 1, 2014

    […] 4. Peruvian Rose Bread […]

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