Pan De Pascua Chileno Recipes

CHILEAN HOLIDAY FRUITCAKE: PAN DE PASCUA RECIPE

Steps:

• Preheat the oven to 350 F.
• Cream butter with the sugars until smooth and creamy.
• Add eggs one at a time until well blended.
• Sift the dry ingredients together. Stir the fruit zests into the dry ingredients.
• Whisk the coffee, brandy or rum, evaporated milk, anise flavoring, vanilla, and vinegar together.
• Alternate adding the wet and dry ingredients to the butter/egg mixture, blending well.
• Fold in the nuts and the dried fruit.
• Line the bottom of a 9-inch springform pan with a circle of waxed paper.
• Spread the batter evenly into the pan.
• Bake the cake for 45 minutes. Without removing the cake from the oven, carefully sprinkle some sifted powdered sugar over the top of the cake, then bake the cake for 15 minutes more.
• Check cake for doneness: a wooden skewer inserted into the middle of the cake should come out clean. If the cake is not yet done, return it to the oven and check it again every 5 or 10 minutes until done.
• Let cake cool 15 minutes in the pan on a rack.
• Gather the ingredients.
• While the cake is cooling, make the icing. Sift 1 cup confectioner's sugar into a bowl. Add melted butter, a pinch of salt, and 1/2 teaspoon vanilla. Stir in 1 to 2 tablespoons milk or more to reach desired consistency.
• Remove cake from pan, and drizzle top with icing.

CHILEAN CHRISTMAS BREAD

Steps:

• Make sponge:
• In 2-cup glass measuring cup, stir together 1/2 cup warm water (105°F to 115°F) and sugar. Sprinkle yeast over and stir, then let stand until foamy, about 5 minutes. Stir in flour, cover with plastic wrap, and let stand at room temperature until sponge rises to top of measuring cup, 20 to 30 minutes. Uncover and stir mixture down.
• Prepare dough and bake bread:
• In bowl of electric mixer fitted with paddle attachment, beat butter and sugar until fluffy, about 5 minutes. Add salt and zest and beat until combined. Add 3 eggs, 1 at time, beating well after each addition. Add sponge and beat until combined. Add 2 cups flour and mix at low speed until combined. Add remaining 1 cup flour, remaining 1 egg, brandy, and vanilla and mix at low speed until smooth.
• Increase speed to medium and beat dough until smooth and elastic, about 5 minutes. Add cherries, dark and golden raisins, and candied fruit, and mix at low speed until incorporated.
• Lightly butter clean, large bowl. Turn dough out onto work surface and form into ball. Transfer dough to bowl and turn to coat with oil. Cover bowl snugly with plastic wrap and let rise in warm, draft-free area until doubled in volume, about 1 hour.
• Line 8-inch diameter (at top) flowerpot with foil and lightly grease foil. (Alternatively, lightly grease 9-inch diameter springform pan with 3-inch-high sides.) Turn dough out onto work surface and knead 1 minute, then transfer to pot or pan. Cover with plastic wrap and let rise in warm, draft-free area until doubled in volume, about 1 hour.
• Arrange rack in lower third of oven and preheat to 375°F. Remove plastic wrap from dough in pan and transfer pan to oven. Bake 20 minutes, then lay sheet of foil loosely on top of loaf. Continue baking until bread is nicely puffed and golden-brown, about 25 to 30 minutes more. Cool in pan on rack 10 minutes, then unmold and cool completely before slicing and eating.

PAN DE PASCUA CHILENO

Steps:

• Whisk the butter well, then add the sugar and eggs and continue beating until it is a very creamy.
• Add cinammon, nutmeg, cognac, vinegar, lemonzest , flour, baking powder, coffee, almonds and nuts, stirring gently.
• Bake at 180°C for about half an hour.
• To decorate, you can cover this bread with icing and nuts or what you prefer.