Description

This delicious Panetón recipe is a classic festive sweet bread perfect for celebrations. Made with a rich dough of flour, sugar, eggs, and warm milk, it’s infused with aromatic spices and studded with vibrant candied fruits. The bread is soft, slightly chewy, and beautifully golden baked to perfection, making it a delightful treat for holiday gatherings or any special occasion.

Ingredients

Scale

Dry Ingredients

4 cups All-purpose flour (Substitute with bread flour for a chewier texture)
1 cup Sugar (Can reduce for a less sweet version)
2 teaspoons Active dry yeast
1 teaspoon Salt (Keep the amount as-is for balance)
1 teaspoon Spices (like cinnamon, nutmeg) (Can be adjusted according to preference)

Wet Ingredients

1 cup Warm milk (Use whole milk for creaminess or almond milk for a dairy-free option)
3 Eggs (Flax eggs can be used as a vegan alternative)

Add-ins

1 cup Candied fruits (papaya, orange peel) (Can substitute with other dried fruits)

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Instructions

Combine dry ingredients: In a mixing bowl, combine the flour, sugar, and yeast thoroughly to ensure even distribution.
Add wet ingredients and mix: Stir in warm milk, beaten eggs, and salt into the dry mixture. Mix well until a cohesive dough forms.
Knead the dough: Transfer the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic, which develops gluten structure.
First rise: Place the dough into a greased bowl, cover it with a damp cloth to maintain moisture, and let it rise in a warm spot for 1 to 2 hours, or until it doubles in size.
Incorporate candied fruits and spices: Gently fold in the candied fruits and spices evenly throughout the dough, ensuring they are well distributed but avoiding deflating the dough too much.
Shape the dough: Form the dough into a dome shape and place it into a tall, greased mold or pan suitable for baking Panetón.
Second rise: Cover the shaped dough again and let it rise for another 30 to 45 minutes until it puffs up slightly.
Bake: Preheat your oven to 350°F (175°C). Bake the dough for 30 to 35 minutes until the bread turns a beautiful golden brown and sounds hollow when tapped.
Cool: Remove from the oven and allow the Panetón to cool completely in the pan before slicing to set the crumb and prevent crumbling.

Notes

For a chewier texture, substitute all-purpose flour with bread flour.
Reduce sugar quantity if you prefer a less sweet bread.
Use whole milk for a richer flavor or almond milk for a dairy-free alternative.
Eggs can be replaced with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan option.
You can use a variety of dried fruits instead of candied papaya and orange peel according to preference.
Allowing the dough to rise properly is key to achieving a soft and airy Panetón.
Cool completely before slicing to maintain the bread’s structure and texture.