Pan Dulce

Ingredients for 1 servings:

• 20 g yeast, fresh
• 100 ml milk
• 1 tbsp honey
• 125 g flour
• 15 g yeast, fresh
• 125 ml milk
• 100 g sugar
• 5 egg yolks
• 400 g flour
• 1 tsp salt
• 1 lemon(s), grated peel
• Vanilla extract
• 140 g butter
• Dried fruits, raisins, nuts, of your choice
• rum
• Cinnamon
• Carnation(s)
• Flour , for the work surface
• Egg(s), for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Panettone in South America

Soak the dried fruit in rum (you can also add a cinnamon stick and a few cloves). Mix all the ingredients for the first dough and let it rise for about 30 minutes. Then prepare the second dough. Put the flour and salt in a bowl, make a well in the center, and add the first dough. Mix the yeast with lukewarm milk. Add this to the well, along with the sugar, egg yolk, grated lemon zest, and vanilla essence. Knead the dough and finally add the butter. Continue kneading on a floured table until you have a smooth dough that doesn’t stick to the table. Form it into a ball and let it rise for another 20 minutes. Then, knead the air out of the dough and add the dried fruit and nuts. Let it rise until it has doubled in size. Knead out the air again and let it double in size (you can skip this step if you’re in a hurry). Place in pan dulce molds and brush with egg. Bake at 170°C until golden brown.