Ease of preparation rating: Medium.
Yield: 12 servings.
Ingredients:
¼ ounce (7 grams) dry yeast
14 ounces (400 grams) white bread flour
2.5 ounces (75 grams) sugar
1/2 cup (120ml) milk
2 large eggs, beaten
2 large eggs, whites and yolks separated
3 tablespoons (45ml) water
1 teaspoon (5ml) vanilla extract
Zest of 1 lemon
Zest of ½ orange
Pinch of salt
6 ounces (175 grams) unsalted butter, softened
2.5 ounces (75 grams) sultana raisins
3.5 ounces (100 grams) mixed nuts (almonds, walnuts and hazelnuts), toasted
2.5 ounces (75 grams) chocolate chips
Method:
In a stand mixer with the hook attachment, quickly mix together sugar, yeast and half the flour.
Add 2 beaten eggs, and mix for 1 minute.
Add milk and mix until you have a smooth and loose dough.
Add vanilla, orange zest, lemon zest and egg yolks, and mix for 1 minute.
Add butter, salt and second half of flour and mix until you have a smooth and slightly firm dough.
Remove dough from mixer, cover with plastic wrap and let rise for 30-45 minutes.
Split dough into 4 balls.
Using your hands, flatten each piece of dough.
Over each piece, sprinkle equal parts of raisins, nuts and chocolate chips.
Roll each piece of dough to keep the ‘stuffing’ on the inside.
Place each rolled bread dough in a lightly greased bread pan.
Brush the top of the loaves with the egg whites.
Let the loaves rise one last time for 30-45 minutes.
Meanwhile, pre-heat oven to 350 degrees.
Place bread pans in the oven, and bake for 20 minutes.
At that time, turn oven down to 300 degrees, and bake for another 30-40 minutes, or until center is completely cooked. The Pan Dulce should be golden brown on the outside, light and fluffy on the inside.
Remove from oven, and let rest for 15-20 minutes before serving.
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