It is said that in the native tables, it is Christmas all the time, and the handcrafted sweet bread is the star. In the province it even has its fest celebrated in La Plata city.
for 4 portions
| 200 g. | RAISINS |
| 200 g. | CANDIED FRUIT |
| 100 g. | GLAZED FIGS |
| 150 g. | GLAZED CHERRIES |
| 150 g. | NUTS |
| 120 g. | CASHEWS |
| 120 g. | TOSTED ALMONDS |
| 300 g. | RUM OR COGNAC |
Ferment
| 300 g. | FLOUR 0000 |
| 25 g. | FRESH YEAST |
| 150 cc. | WATER |
| 25 g. | HONEY |
Mass
| 90 g. | FRESH YEAST |
| 100 cc. | MILK |
| 250 g. | EGGS |
| 200 g. | SUGAR |
| 20 g. | EXTRACT |
| 10 g. | TABLE SALT |
| n/a | PANETTONE ESSENCE , VANILLA AND LEMON |
| 200 g. | FLOUR 0000 |
| 200 g. | BUTTER |
| n/a | EGG |
Fruits
Chop fruits, soak them during several hours in rum.
Ferment
Mix ingredients and let the ferment till its volume is doubled.
Mass
Solve yeast in milk. Mix, eggs with sugar, malt extract, salt and essences. Make a mass with the ferment and the flour, add yeast and the eggs mix. Knead. Add the butter creamed. Knead again till getting a silky mass. Let it rest for 15 minutes. Drain fruits and add to the mass. Separate mass in portions. Give shape to breads and place them or the sweet breads molds. Let it leaven till they double their size. Make cut on the surface. Brush with eggs. Bake at 180°C. for 40 minutes.
The cut we make to sweet breads lets them free the fruits humidity and allows them to breath. The malt extract gives color and a humid mass.
Tables have to do with the calendar. For Christmas, the toasts go with the sweet breads. They have many versions, but all have the same origin: Ancient Rome. There, they were made rich in fruits and were eaten in the Saturnalia, the fests dedicated to celebrate the sun lighting lives.
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