Recipe of Easter Bread
Easter Bread (known as pan de pascua) is a traditional sweet bread that is a must-have on Chilean tables during Christmas and New Year. Its origins trace back to German influence on southern Chilean baking, and it is characterized by its fluffy, aromatic dough loaded with candied fruits and nuts macerated in rum. This homemade version, of medium difficulty, lets you achieve spectacular results with accessible ingredients.
The key is macerating the fruits in rum with lemon zest, which adds a deep, moist flavor. The blend of spices like cinnamon, nutmeg, and cloves, along with chancaca (unrefined cane sugar) and honey, gives it that irresistible sweet and spiced touch.
This bread is perfect for sharing with family during the holidays, accompanied by a cup of tea or a glass of cola de mono. Although it requires preparation time, the result is worth it. If you prefer a lighter version, you can substitute the milk with apple or plum puree, as indicated in the original recipe.
With this recipe, you'll have a perfect Easter Bread for celebrating, with a tender texture and a flavor that evokes Christmas traditions. Go ahead and make it to surprise your loved ones!
Prep
100 min
Cook
80 min
Servings
45
Calories
189 kcal
Ingredients
Directions
-
1
Marinate, 24 hours before, the fruits candied in rum and the lemon zest, cover them with film and leave at room temperature.
-
2
2 to 3 hours before starting preparation, take out the butter at room temperature to soften. After that time, stir well with the sugar and the chancaca until completely integrated.
-
3
Tip: Put the mixture in a preheated oven at maximum temperature for 15 to 20 seconds, to finish homogenizing the mixture.
-
4
Add the eggs one by one, stirring well.
-
5
Sift the flour with the baking powder and then add to the mixture.
-
6
Now is the time to add the milk, or if you prefer an apple or plum puree (peeled, cut, cooked and blended beforehand)
-
7
Add the powdered spices, cinnamon, nutmeg and cloves
-
8
Add the honey and vanilla extract and stir again.
-
9
Strain the candied fruits and reserve the rum from the macerate; integrate the fillings of fruits, raisins, almonds, walnuts and candied oranges with the mixture.
-
10
This amount works for 3 medium Easter breads, you can use removable molds and place baking paper capsules inside them. We do not recommend placing the capsules alone because they tend to break. The idea of using the mold is to support the capsule. Another alternative is to butter and flour the molds, so you can do without the capsules.
-
11
For the filling, take care not to exceed ¾ of the capacity of the capsules or the mold.
-
12
Preheat the oven to 180º heat up and down.
-
13
The baking time varies from 1 hour to 1 hour 20 minutes, depending on the oven at 180º. After the hour, it can be opened and pricked with a toothpick to verify that it is already cooked, you will know when when you puncture the center, it comes out dry.
-
14
Remember that the times we indicate may vary, and may be even longer.
-
15
If you make Easter bread in individual portions, such as cupcakes, they should be baked at the same temperature, that is 180º for about 20 to 25 minutes approximately.
-
16
Once baked, remove from the oven and paint them with the rum that you reserved from the maceration of the fruits. Let it cool to room temperature and after about 25 minutes, unmold it, if you use molds instead of capsules.
-
17
If you are going to store them, we recommend that you do it inside a closed bag, its duration is approximately 3 weeks.