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1
Mix the dough and beat in the butter
25 minutes
Warm milk about 40°C (104°F)
Stir the flour (500 g), yeast (10 g), sugar (120 g) and salt (6 g) together in a large bowl. Add the lukewarm milk (120 ml), eggs (3), honey (30 g), vanilla (5 ml) and orange zest (10 g) and mix to a shaggy dough. Knead for 5 minutes, then add the softened butter (150 g) a few cubes at a time, kneading until each addition disappears before adding the next. Knead for 10 minutes more until the dough is smooth, soft and slightly tacky.
If the dough feels sticky, resist adding flour — enriched dough comes together with kneading, and extra flour makes a dry loaf.
Done when: Dough smooth and elastic, pulling away from the bowl in one piece.
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2
First rise
90 minutes
Warm place about 25°C (77°F)
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth and leave in a warm place for 90 minutes until doubled in size.
A turned-off oven with the light on is a perfect warm spot.
Done when: Dough doubled, puffy, and holding a dent when poked.
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3
Add the fruit and nuts
15 minutes
Room temperature, about 22°C (72°F)
Punch the dough down gently. Scatter the drained raisins (100 g), candied fruit (150 g), almonds (40 g) and walnuts (40 g) over the dough and knead briefly until the fruit is evenly spread through — about 2 minutes. Overworking here tears the dough.
Fold rather than knead hard, so the fruit stays whole and the dough stays smooth.
Done when: Fruit and nuts evenly dotted through the dough, none clumped in one spot.
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4
Shape and second rise
60 minutes
Warm place about 25°C (77°F)
Shape the dough into a tall round and place it in a greased 18 cm (7 in) panettone mould or a deep, straight-sided tin lined with baking paper. Cover and leave in a warm place for 60 minutes until the dough rises to just below the rim.
A tall tin is essential — a shallow tin gives a flat loaf, not a pan dulce.
Done when: Dough risen to just below the rim, domed on top.
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5
Bake until deeply golden
45 minutes
180°C (350°F)
Heat the oven to 180°C (350°F). Score a shallow cross on top of the loaf if you like, brush it lightly with a little milk, and bake for 40 to 45 minutes until deeply golden and a skewer pushed into the centre comes out clean. If the top browns too fast, cover it loosely with foil after 25 minutes. The centre should reach at least 94°C (201°F).
The skewer test matters more than the clock — a dense fruit loaf can look done while the middle is still doughy.
Done when: Top deeply golden, skewer clean, loaf sounds hollow when tapped underneath.
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6
Cool and slice
30 minutes
Room temperature, about 22°C (72°F)
Let the loaf cool in its mould for 10 minutes, then lift it out and cool on a wire rack for at least 30 minutes before slicing — cutting hot pan dulce crushes the crumb. Slice with a serrated knife.
Cooling sets the crumb; a warm slice is worth the wait.
Done when: Loaf cool enough to hold, crumb springy and studded with fruit when sliced.
auto_awesome Finishing Touches & Plating
Serve thick slices at room temperature, plain or lightly toasted with butter. Pan dulce keeps for days and tastes even better the morning after, toasted and spread with dulce de leche.
Argentina
1h 25m
