Pan Dulce Navideño
(Christmas Sweet Bread)
2 spoonfuls dry yeast or 4 spoonfuls fresh
1/4 cup water, lukewarm
2 spoonfuls sugar
2 water cups, lukewarm
2 cups flour
10 cups flour cups, more or less
11/2 cups sugar
6 whole eggs
1 spoonful salt
11/2 cups butter
2 cups milk, lukewarm
1 spoonfuls orange blossom water
1 spoonful cognac
1 teaspoon vanilla essence
6 cups raisins
1 cup nuts, peeled and chopped
1 cup glazed orange rind
1 cup almonds, peeled and chopped
- In a deep bowl, put the 1/4
cup of water with the two spoonfuls of sugar. Mix well. Add the
yeast and let it soak for five minutes.
- To this mixture add the two cups of
water, little by little, and the two cups of flour. Mix well and let
rest until it raises and doubles.
- Place this mixture under the sun or near
the stove, covering with a dish cloth or towel.
- To the yeast add the 11/2
cup of sugar, the spoonful of salt, the 11/2 cup of
butter, the six eggs slightly beaten, the 2 cups of milk, the
spoonful of orange blossom water, the spoonful of cognac, the
essence of vanilla and the flour. Mix all ingredients very well.
- On a table knead the dough until bubbles
burst. Place the dough in a bowl and cover it whit a dish cloth or
towel. Place the dough under the sun or near the stove so that it
doubles in size for a second time.
- In the meantime, mix nuts, almonds and
glazed orange rind with one or two spoonfuls of flour, so that the
fruit does not go to the bottom of the bread.
- Once the dough doubles in size, add the
fruit. Mix very well. Place the dough under the sun or near the
stove so that it doubles in size for a third time.
- Once the dough has doubled in size,
divide it into eight parts. Make a ball with each piece and then
flatten it, forming a bread loaf. Place bread loafs in a non-sticky
- Let double for the fourth time. Bake it
at medium temperature (European oven:150 degrees Celsius; American
oven:302 degrees Fahrenheit) for forty-five minutes to one hour.
- In a small bowl add a spoonful of
boiling water, ten spoonfuls of fine sugar more or less, until it
thickens, and finally, a teaspoon of vanilla essence.
- Remove the bread loafs from the oven.
While still hot, covered them with the sugar mixture suing a brush.
If wanted, decorate with glazed fruit or raisins.
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Versión en Español