pan de pascua (Chilean Christmas bread)
I have a quick question. Is this bread best served room temperature or cold? Hoping someone knows because I'm serving it tonight and can't remember from when I tried it made by friends of the family in Chile back in 1996! It's got elements of German stollen and Italian panettone and usually served with copious amounts of cola de mono (literally tail of the monkey), a lighter version of eggnog. The drink is served ice cold. That much, I know for sure.
First time I ever made the bread. Just grabbed the most likely receta off the Internet, from the Nestlé company: http://www.elmejornido.com/en/recipes/chilean-christmas-fruitcake-141157
Happy to report back on whether the recipe's any good. Looked and smelled good in the making last night. One thing, though, if you try the recipe: half the recipe amount was just right for an 8" springform. Can't imagine making the full recipe and having it fit in the recommended 9" springform.
Happy holidays to everyone!
I'd serve it at room temperature.
The bread was a huge hit with my guests. I did serve it at room temperature. This is a lovely fruitcake that can be made at the last minute. Only other modifications I made were to use a combo of candied citrus rind and candied cherries instead of straight candied fruit with the orange zest, nuts and raisins; plus I used a different brand of evaporated milk because we don't have Nestlé's easily available here. And as I said in the opening post, I baked half the recipe in an 8" springform pan. Total batter weight was 917 grams and baking time was almost the same as quoted for the full recipe, about 40 minutes before brushing with egg wash & sprinkling with powdered sugar. Then a final 35 minutes to finish baking to the point where a toothpick came out of the centre clean. You could probably serve 12 with half the recipe.