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How to make the best sweet bread of your life?

We pass the recipe to make sweet bread that will make your whole family delirious. Actually, it's really exquisite, unsurpassed!

Receta de pan dulce

Well, it's time to make  sweet bread . I like those with a fluffy, wet crumb. Until 2 years ago I ate  chocolate  chips or take out the fruits, but since I started doing what I'm happening to them (the recipe is from Ariel Rodríguez Palacios), as well as fruits n. The same thing my neighbor told me when I gave her one. Actually, it's really exquisite, unsurpassed! And there's a lot of tips to make it perfect for them. Let's see.

Recommendations: when buying the yeast check the expiration (I was expired and I had to stop the recipe until the other day). Buy a good quality flour because sweet bread does not grow enough, so if it is bad we will get a more compact and heavier crumb. And finally, don't hurry with the steps.

The recipe has 1kg of fruits per 1kg of  flour . I did it with 800g of fruit per 1kg of flour and it is also a very good amount. I leave it at the discretion of each one.

This recipe yields for 6 sweet bread of 500 g.


  • Flour 1kg
  • Milk 240cc
  • Eggs 5
  • Sugar 200g
  • Brewer's yeast 50g
  • Salt 10g
  • Liquid sweetener 5g
  • Honey 30g (provides moisture and flavor)
  • Butter 240g
  • Orange blossom water 15cc
  • Zest of 1 lemon (I also added the zest to it of 1 orange)
  • Vanilla essence 1 teaspoon Mistela
  • (or alcohol chosen to soak fruits) 1 tbsp


  • Rinished Fruit 400g
  • Seedless Raisins 150g
  • Walnuts 100g
  • Hazelnuts 150g
  • Almonds 150g
  • Cashew Chestnuts 50g

Attention: soak the polished fruit and raisins in Mistela/Oporto/Moscato the day before to put them in the dough, strain them at the moment they will be used to remove excess liquid and mix them with 2 tbsp of flour so that they hold on to the dough and do not fall to the bottom in cooking.


Glaze, cherries, cherries, figs, almonds, nuts - whatever you like! I also put home-made glazed orange trees on it, they're spectacular! I'll pass you the recipe...


  • Take out a little of the milk and dissolve the yeast there with a tablespoon of flour. Leave about 10 minutes until it starts to foam (to make sure yeast is OK).
  • Place flour in crown and in the center add sugar, honey, sweetener, salt, milk, eggs, essences and scratches. Mix a little and add the yeast mixture.
  • Integrate everything very well and add the butter at room temperature until it is perfectly incorporated and a smooth and tender bun is achieved (this step is the one that costs the most, they will get tired, but I swear it is worth the sacrifice: help yourself with the souffle movement and knocks with the countertops).
  • Put the dough in a large bowl, covered with film and bring it to the refrigerator for 2 hours. Take it out, degassing and return to the refrigerator all night (minimum 12 hours).
  • Remove the dough, stretch into a rectangle, place the dried fruits and the others that had been soaked, drained and mixed with 2 tbsp of flour. Roll up, cut portions and top them in interspersed form: this is how you are going to mix the fruits evenly with the dough (see photo). Rest 10 minutes.
  • Cut the portions. For 500g I put 550 g of dough, 250g, 260g and 100 the same. This is because it has a waste and in the  oven  loses weight.
  • Bollar very well getting the dough to cover the fruits so they do not burn in the  oven . Place them in the molds (occupying a little more than ¼ of the mold) with the knot facing down. Let leafy covered with a sachet until they reach the edge of the paper or a little longer, which may take about 5 hours. Do not cook before, they need time!
  • Paint with the egg mixture with a little milk, pinch of salt and sugar.
  • Bake at 140-150ºC about 35-45 minutes for 500g, about 25 minutes for 250g and about 15 minutes for 100g. That depends on the oven and temperature, to check insert a brochette stick in the center, you can come out with some crumb, but if it comes out with raw adhesions continue cooking. Don't cook it too much because it's going to be dry. If they have a thermometer you have to have 72 degrees in the center.
  • When removing from the oven cover the sweet bread with a sachet sprinkled with a mixture of alcohol 70% +30% water (this softens the crust, retains moisture and prevents the formation of fungi). Allow to cool.
  • To  decorate  (if you want), cover with glaze and fruits of choice before it dries, chocolate threads or whatever you want.

Enjoy it and have a beautiful Christmas and New Year!

How to mix fruits in the sweet bread recipe

How to mix fruits with dough to make it even

Baked sweet bread, last step of the recipe.

Publication Date: 19/11/2020

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