Easter bread is a rather popular recipe, it can be said that it is the dessert par excellence in Christmas times throughout Chile. Its composition and presentation remind the panettón, panettone or sweet bread, as is known in other Spanish -speaking countries, since it is an aromatized and filled with confitred fruits, chocolate and/or nuts. Usually, it has a dome shape, although in home versions it is more common to find it elongated and rectangular. This recipe is quite crumb, which means that it seems like a bread, since when cutting it creates many crumbs that fall. Therefore, it is normally cut with a mountain knife and eat accompanied by some drink that will depend on the time, it can be cold if you prepare it in summer as a monkey or cream punch tail, or some hot techo if consumed in winter. The traditional thing in Chile is to accompany it with a refreshing monkey tail, since Christmas falls in summer seasons. Discover how to make Easter bread in recipes and tell us how you look.
 10 Diners |  45m |  Market |  Medium Distribution |
| Ingredients to make Chilean Easter bread: |
| 100 grams of nuts 100 grams of almonds 100 grams of peanuts or peanuts without salt 200 grams of confident fruits (optional) 4 cups of flour (560 grams) 1 teaspoon of bicarbonate 1 cup (200 grams) (200 grams) 1 cup of milk (240 milliliters) 1 cup of butter (225 grams) 3 eggs 1 teaspoon of cinnamon 1 teaspoon of nutmeg 1 teaspoon of sprayed smell nails or pisco 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Chilean Easter bread:
1. It is important to macerate the nuts in the rum or pisco before preparing the Easter bread. You can soak them a couple of hours before preparing it, but the ideal is to do it from the previous day.
2. Beat the eggs with the sugar until it is almost undone. Preheat the oven at 180 ° C.
3. Add flour, butter, milk, bicarbonate, lemon zest, salt and other spices. Mix vigorously so that there is no grume in the dough.
4. Add the mixture to a floured mold and add the nuts without the rum or pisco in which they rested. Mix with a palette and take the oven.
5. 45-minute bake at 1 hour. This will depend on your oven, check every 15 minutes after the first half hour to verify cooking. It will be ready when you look roasted and you can insert a knife in the middle and come out clean.
6. Enjoy this rich Easter bread accompanied by a drink, it is ideal for dinner or serving it as a dessert at the family dinner.
