Paneton

During this time of the year dried fruits and nuts collect in my kitchen pantry.  I have so many different kinds  that I forget what I have and sometimes I purchase more just in case I don’t have any of that particular currant or gold raisin or chopped pecan etc.  All the nuts, all the dried fruit.  You name it, there is a bag in my pantry.  Some bags are brand new.  Some are just about to go away with just a tiny amount left.

Sometimes, I think I purchase extra dried fruit and nuts because I know I will eventually use them in the panetón I make for our Christmas Eve celebration every year.

If you like to enjoy a mid-afternoon warm cafecito or hot chocolate with your friends and family, this is the bread to make.  With a slight similarity in density to a fruitcake, this panetón is not overly sweet and pairs perfectly with a hot winter drink.

I’m a big fan of dry pastries so I absolutely love this panetón as much as I love scones.  Plus, both have a crusty glaze that gives it that special touch.

Skip the store bought panetón (panettone) or fruit cake and make your own this year.  You will fall in love with this festive dessert again and again.  Just like I have.

Paneton

[amd-zlrecipe-recipe:291]
Recipe developed for Nestle’s El Mejor Nido.