Chilean Christmas bread with caramel condended milk or “Pan de Pascua” (different from the Paschal Dove) is a typical Chilean Christmas bread, adapted from the panettone as a local christmas treat .Its name is confusing because the name is easter bread but it is a christmas bread .
In addition to the typical South American dulce de leche, it incorporates brown sugar, is denser and has a darker color than panettone. They uses more candied fruit, currants, nuts, almonds, sometimes ginger and honey.
Easy to prepare, delicious and fragrant, it is perfect as snacks on Christmas days. The most important ingredient caramelized condended milk is not avaliable in some countries .You can make it homemade by follwing my recipe below .
Preparation time : 1 hours
Cooking time : 1 30 h min
Total time : 2 h 30 min + 2 h (rest)
Serves: 6
Ingredients
500 g plain flour
250 g caramel condended milk ( dulce de leche ) , recipe below
250 g sugar
250 g butter at room temperature
3 eggs at room temperature
1 .5 tbsp baking powder
1 pinch of salt
250 g of chopped candied fruit
125 g raisins
125 g mixed nuts
125 g unsalted roasted peanuts
1 / 2 tsp ground cinnamon
1 / 2 tsp ground nutmeg
1/2 tsp powdered cloves
25 ml of rum
1 / 2 lemon (grated rind)
Preparation:
The day before, soak the raisins, nuts, peanuts, almonds and candied fruit in rum with the lemon zest and spices. Mix well. Cover with plastic wrap and let stand overnight.
Preheat the oven to 150 ° C.
In a bowl, beat the butter and sugar for about 5 min until you obtain a creamy and pale mixture.
Add eggs one at a time until well incorporated, beating 1 min after each egg.
Add the dulce de leche and beat for about 3 min until incorporated.
Then add the flour with the baking powder and salt (sifted together) and mix at low speed for about 3 min.
Add the soaked fruits and nuts with a wooden spoon or spatula and mix well.
Pour into a mold 27 to 28 cm in diameter fitted with parchment paper.
Bake for 1 h 15 min to 1 h 30 min until golden brown.
Test with a toothpick which should come out of the center of the cake dry if the cake is baked.
Let stand 15 min in the mold.
Unmould, let cool completely before cutting.
Serve and enjoy.
Dulcet de leche
Classic method:
4 cups milk
1 1/4 cups sugar
1/4 teaspoon baking soda
1 teaspoon vanilla
Sweetened condensed milk method:
1 (14-ounce) can sweetened condensed milk
PREPARATION
Classic menthod:
Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3- to 4-quart heavy saucepan. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours. (After about an hour, stir more often as milk caramelizes, to avoid burning.) Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
Sweetened condensed milk method:
Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1/4 cups.
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