PlatosTradicionales

Traditional Chilean Dishes

Learn to Make Chilean Easter Bread

Prepare an authentic Chilean Easter bread: a spiced, moist, and fruit-filled cake, perfect for sharing at Christmas, accompanying coffee, or enjoying homemade pastries with lots of flavor.

Homemade Chilean Easter bread, moist and spiced, cut into slices with raisins, candied fruits, and nuts
Preparation45 min
Cooking70 min
Total115 min
Servings10
DifficultyMedium

This traditional Chilean Easter bread combines a dense and aromatic crumb with hydrated fruits, nuts, and warm spices. The recipe yields approximately 10 servings and can be prepared with dark rum or with orange juice for an alcohol-free version.

01

Ingredients

Have everything ready before you begin.

  • ✓150 g of unsalted butter, at room temperature
  • ✓180 g of brown sugar
  • ✓3 eggs
  • ✓250 g of wheat flour
  • ✓10 g of baking powder
  • ✓1 teaspoon of ground cinnamon
  • ✓1/2 teaspoon of ground cloves
  • ✓1/2 teaspoon of nutmeg
  • ✓A pinch of salt
  • ✓120 ml of milk
  • ✓1 teaspoon of vanilla extract
  • ✓150 g of raisins
  • ✓150 g of candied fruits
  • ✓120 g of chopped nuts
  • ✓100 ml of dark rum, or the same amount of orange juice or hot water for an alcohol-free version

02

Step-by-step method

  1. 01

    Place the raisins and candied fruits in a container

    Place the raisins and candied fruits in a container. Add the dark rum, mix, and let it rest for at least 30 minutes. For an alcohol-free version, use the same amount of orange juice or hot water.

  2. 02

    Preheat the oven to 170 °C, with heat up and down

    Preheat the oven to 170 °C, with heat up and down. Grease a round mold of about 20 cm in diameter and line it with parchment paper, leaving it slightly overlapping the edges.

  3. 03

    Beat the butter with the brown sugar for 3 or 4 minutes, until…

    Beat the butter with the brown sugar for 3 or 4 minutes, until you get a creamy and slightly aerated mixture. The butter should be soft, but not melted.

  4. 04

    Add the eggs one by one, beating until each one is integrated before…

    Add the eggs one by one, beating until each one is integrated before adding the next. Incorporate the vanilla extract.

  5. 05

    In another container, sift the flour, baking powder, cinnamon,…

    In another container, sift the flour, baking powder, cinnamon, cloves, nutmeg, and salt.

  6. 06

    Incorporate the dry ingredients into the butter mixture in three parts,…

    Incorporate the dry ingredients into the butter mixture in three parts, alternating with the milk. Start with a part of flour, add half of the milk, repeat, and finish with the last part of flour. Mix with a spatula or at low speed just until integrated.

  7. 07

    Drain the raisins and candied fruits very well

    Drain the raisins and candied fruits very well. Mix them with the chopped nuts and add everything to the dough. Integrate with enveloping movements to distribute the pieces without crushing them.

  8. 08

    Pour the dough into the mold and smooth the surface

    Pour the dough into the mold and smooth the surface. Give the mold a small tap on the table to eliminate large air pockets, without compacting the preparation.

  9. 09

    Bake for 55 to 70 minutes

    Bake for 55 to 70 minutes. From 50 minutes on, check the cooking by inserting a toothpick in the center: it should come out with some moist crumbs, but without liquid dough.

  10. 10

    If the surface browns too quickly, cover it gently with pa…

    If the surface browns too quickly, cover it gently with parchment paper during the last minutes of cooking. Avoid opening the oven repeatedly.

  11. 11

    Let the bread rest in the mold for 15 minutes

    Let the bread rest in the mold for 15 minutes. Then, unmold it carefully and transfer it to a wire rack.

  12. 12

    Wait at least 2 hours, until it cools completely, before slicing…

    Wait at least 2 hours, until it cools completely, before slicing. Serve in generous slices accompanied by coffee, tea, or your preferred drink.

Cooking tip
  • Drain the raisins and candied fruits very well before incorporating them to avoid excess liquid in the dough.
  • Mix the flour only until no dry traces are seen; overbeating can harden the bread.
  • The nuts should be chopped into medium pieces so that they can be distinguished in each slice.
  • If you don’t have ground cloves, you can omit them, although the traditional flavor will be less intense.
  • Let the bread cool completely before slicing so that the crumb settles and the slices come out clean.
  • To preserve it, wrap it in parchment paper and store it in a bag or airtight container, in a cool and dry place.
  • The next day, the aromas will be more integrated. Avoid refrigerating it if not necessary, as the cold can harden the crumb.