• (Alan Benson)

A Uruguyan sweet bread studded with fruit and nuts, that's traditionally enjoyed on Christmas Eve.






Skill level

Average: 4 (9 votes)


Sponge dough

  • 200 g plain flour
  • 3 eggs
  • 40 g fresh yeast
  • 1 tbsp milk

Main dough

  • 300 g (2 cups) plain flour
  • 1 tsp fine salt
  • 100 g caster sugar 
  • 20 g fresh yeast
  • 1 tbsp honey
  • finely grated rind of 1 lemon
  • 125 ml (½ cup) milk
  • 150 g unsalted butter, softened
  • ¼ cup apricot jam for glazing


  • 1 eggwhite
  • ½ tsp lemon juice
  • 240 g (1 ½ cups) pure icing sugar, sifted

Fruit and nuts

  • 150 g candied fruit, chopped roughly
  • 150 g walnuts, chopped roughly
  • 150 g almonds, chopped roughly
  • 150 g cashews, chopped roughly

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

To make the sponge dough, place the flour, eggs, yeast and milk in a stand mixer bowl. Using a dough hook, mix the ingredients for 5 minutes, or until smooth, but stringy with gluten. Scrape into another bowl and cover with cling film, and set aside in a warm place.

To make the main dough, place the flour, sugar and salt into the stand mixer bowl, making a hole in the centre for the wet ingredients. Add the yeast, honey, lemon zest and milk in the centre. Using the dough hook, mix well until smooth. Set aside and rest, covered with plastic wrap, for 15 minutes.

Add the sponge dough, mix again using the dough hook and add the butter, a piece at a time, until well incorporated. Cover and leave until doubled in size (1-2 hours, depending on room temperature). Once doubled in volume, set aside 2 tablespoons glace fruit and ⅓ cup nuts for garnish, then mix in remaining glace fruit and nuts.

Grease and line 2 panettone pans, about 15cm in diameter (or use a small saucepan or loaf pan), about 6 cups in capacity. Divide the dough between the 2 pans, cover with plastic wrap and set aside until doubled in size again.

Half an hour before proving has finished, pre-heat oven to 180ºC. Once dough has risen to double, bake for 30-35 minutes, or until golden and cooked through. Remove from oven and set aside to cool.

Place jam and 2 tsp water in a small saucepan over low heat, stirring until jam has softened, strain. Paint with diluted jam.

To make the icing, whisk eggwhite and lemon juice together in a mixer, gradually add icing sugar, scraping down the sides of the bowl occasionally, until smooth. Spoon icing onto pan dulce and spread using a spatula, drizzling down sides a little. Place remaining glace fruit and nuts onto icing and leave until set. 


Photography by Alan Benson