No Argentine Christmas would be complete without a slice of pan dulce. This sweet bread, similar to Italian panettone, is a staple on Christmas tables all over the country. Made with flour, sugar, eggs, and dried fruits, pan dulce is a delicious treat that can be enjoyed with a cup of hot cocoa or a glass of Malbec.
Argentinian pan dulce, also known as Panettone, is a traditional sweet bread enjoyed during the Christmas season.
Here’s a recipe for making Argentinian Pan Dulce:
Ingredients:
For the Starter:
- 1/2 cup all-purpose flour
- 1/3 cup warm water
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
For the Dough:
- 3 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup warm milk
For the Filling:
- 1 cup mixed candied fruits (such as citron, orange peel, and cherries)
- 1/2 cup raisins
- 1/2 cup chopped nuts (almonds or walnuts)
For the Glaze:
- 1/4 cup apricot jam or marmalade
- 1 tablespoon water
Instructions:
Starter:
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In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
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Add flour to the yeast mixture, stirring until well combined. Cover the bowl with plastic wrap and let it rise for about 30 minutes.
Dough:
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In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
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In a separate bowl, combine flour and salt.
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Gradually add the flour mixture to the wet ingredients, alternating with warm milk. Mix until a soft dough forms.
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Add the starter to the dough, kneading until well combined.
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Fold in the candied fruits, raisins, and chopped nuts.
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Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
Assembly:
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Preheat your oven to 350°F (175°C).
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Punch down the risen dough and transfer it to a floured surface.
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Divide the dough in half. Shape each portion into a round loaf.
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Place the dough in greased panettone molds or round cake pans.
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Let the dough rise for an additional 30-45 minutes.
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Bake in the preheated oven for 30-40 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Glaze:
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In a small saucepan, heat apricot jam or marmalade with water over low heat until melted.
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Brush the warm glaze over the tops of the panettone for a shiny finish.
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Allow the pan dulce to cool completely before slicing.
Serve your Argentinian Pan Dulce as a festive and sweet treat during the holiday season. Enjoy!
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