Argentine Pan Dulce (Panettone)

Pan dulce, or Argentine panettone, is a delicious fruit and nut-filled bread that’s often enjoyed during the holiday season. With its rich dough, toasted nuts, and soaked fruits, it’s a perfect treat for breakfast or a festive snack. Though similar to fruitcake, pan dulce has a lighter texture and a subtler sweetness, making it a versatile choice for any occasion.

Ingredients:

• 50g yeast
• 1/3 cup milk (75cc), room temperature
• 25g flour
• 1 Tbsp sugar
• 2 eggs
• 2/3 cup sugar (120g)
• 1 Tbsp malt extract
• 1 Tbsp vanilla extract
• 3 1/2 cups flour (475g)
• 1 tsp salt (5g)
• 100g butter, softened
• 2/3 cup milk (150cc)
• 1/2 cup walnuts, almonds, hazelnuts, raisins, cranberries, candied fruit (optional)
• Rum or cognac (for soaking fruits)
• 1 egg (for glazing)

Instructions:

1. Dissolve yeast in milk, add sugar and flour. Let ferment for 10 minutes.
2. Mix eggs, sugar, malt extract, and vanilla. Add yeast mixture, followed by flour, salt, butter, and milk.
3. Let dough rise for 30 minutes. Roast nuts and soak raisins in rum/cognac.
4. Add fruit and nuts to dough, divide, and place in molds. Let rise again for 30 minutes.
5. Preheat oven to 325°F (160°C). Glaze with egg, bake for 25-30 minutes.

Enjoy fresh and pair with a cup of Vakiano’s mate, for an authentic Argentine experience!