Home Cook Together. Celebrate Life.

Pan Dulce

Serves 12 Pastry vegetarian, Breads & Pastry, Christmas

Pan Dulce

Pan dulce graces Argentine tables every Christmas, a festive tradition born from Italian panettone but uniquely local in its December celebration. This tall, golden loaf, wearing its signature paper collar, is a beacon of Nochebuena, where its rich aroma mingles with the warmth of family gatherings, marking the joy of the season.

Each slice offers a delightful balance of sweet and nutty flavors, with candied fruit and nuts nestled within its tender crumb. The zest of orange infuses it with a refreshing brightness, making each bite a celebration of textures and tastes. It's more than bread; it's a cherished centerpiece, a sweet conclusion to a Christmas feast.

Ingredients

  • 500 g (4 cups)flour
  • 10 g (2 tsp)yeast
  • 100 g (3.5 oz)sugar
  • 100 g (3.5 oz)butter
  • 3eggs
  • 150 g (5 oz)mixed candied fruit
  • 80 g (3 oz)walnuts or almonds
  • orange zestof 1 orange

Method

  1. In a large mixing bowl, combine 500 g (4 cups) of flour, 10 g (2 tsp) of yeast, and 100 g (3.5 oz) of sugar. Mix these dry ingredients together thoroughly to ensure the yeast is evenly distributed. In a separate bowl, melt 100 g (3.5 oz) of butter and allow it to cool slightly. Beat 3 eggs into the melted butter, then pour this mixture into the dry ingredients, stirring until a rough dough forms.
  2. Turn the dough out onto a lightly floured surface. Knead the dough by pushing it away with the heel of your hand, folding it back over itself, and turning it 90 degrees. Continue kneading for about 10 minutes until the dough is smooth and elastic. This process develops the gluten, which will give the bread its structure.
  3. Gently flatten the dough and sprinkle 150 g (5 oz) of mixed candied fruit, 80 g (3 oz) of walnuts or almonds, and the zest of 1 orange over it. Fold the dough over the fruit and nuts, kneading gently until they are evenly distributed throughout. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place until it has doubled in size. This can take 1 to 2 hours, depending on the room temperature.
  4. Once the dough has risen, punch it down gently to release any air bubbles. Shape it into a ball and place it into a tall, greased mold or panettone paper mold. The dough should fill the mold about halfway. Cover it again with a damp cloth and let it proof until it rises to just below the top of the mold.
  5. Preheat your oven to 170°C (340°F). Once the dough has proofed, place the mold on a baking sheet and bake in the preheated oven. After about 45 minutes, check for doneness by inserting a skewer into the center; it should come out clean, and the top should be a deep golden brown.
  6. Remove the pan dulce from the oven and let it cool in the mold for about 10 minutes. Carefully remove it from the mold and allow it to cool completely on a wire rack. This prevents the bread from collapsing and ensures it maintains its shape.
  7. Once the pan dulce is completely cool, wrap it in plastic wrap or store it in an airtight container. Slice it on Christmas Eve to enjoy its rich, festive flavors.