Sweets & Baking
Pan dulce
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Festive yeast pastries with fruits and walnuts.
Timing
- Active approx. 40 minutes
- Cooking/Baking: Baking for 40-50 minutes
- Rest/cooling: 60–90 min. first cooking; 45-60 minutes second cooking; 90 min. Cool down
Estimated nutrition
per serving · Calculated for 12 servings.
- Energy
- ≈ 370 kcal
- Protein
- ≈ 8.2 g
- Carbohydrates
- ≈ 47.1 g
- Fat
- ≈ 15.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 500 g flour · ≈ 500 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 200 ml milk · ≈ 200 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200) - 25g yeast · ≈ 25 g · Assumed quantity / reference product
Backhefe frisch (Frischbackhefe) (R459000) - 100 g sugar · ≈ 100 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 120 g butter · ≈ 120 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 2 eggs · ≈ 100 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 150 g dried fruits · ≈ 150 g · Assumed quantity / reference product
Rosine/Sultanine (Weinbeere getrocknet) (F840100) - 100 g walnuts · ≈ 100 g · Assumed quantity / reference product
Walnuss (H120100)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g flour
- 200 ml milk
- 25g yeast
- 100 g sugar
- 120 g butter
- 2 eggs
- 150 g dried fruits
- 100 g walnuts
Instructions
- Heat the milk to lukewarm and dissolve the yeast in it. Knead an elastic yeast dough with flour, sugar, eggs and soft butter.
- Let rise for 60-90 minutes until the volume increases significantly. Check dried fruits and chop walnuts; incorporate both carefully.
- Place in a suitable tall dish and let rise for another 45-60 minutes.
- Bake at 175 °C top/bottom heat for 40-50 minutes. If browning early, cover and let cool for at least 90 minutes before cutting.
Tips
- Check the specified cooking using the result described; Time alone is not a safe test.
- Nicolaus says: “Today we count portions, not Christmas cookies.”
