Honey Pan Dulce With Nuts And Dried Fruit Recipe

Name: Honey Pan Dulce With Nuts And Dried Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup warm milk (120u00b0F), divided; 1 teaspoon plus 6 tablespoons sugar; 2 envelopes active dry yeast; 3 3/4 cups (about) all purpose flour, divided; 2 large eggs; 1/4 cup honey; 1/4 cup (1/2 stick) unsalted butter, very soft room temperature; 1 teaspoon (packed) finely grated lemon peel; 1 teaspoon (packed) finely grated orange peel; 1 1/4 teaspoons salt; 1/4 cup chopped candied orange slices* or candied orange peel; 1/4 cup raisins; 1/4 cup chopped Calimyrna figs; 1/4 cup dried tart cherries; 1/4 cup chopped roasted salted cashews; 1/4 cup chopped toasted almonds; Nonstick vegetable oil spray

Servings: persons

3/4 cup warm milk (120u00b0F), divided
1 teaspoon plus 6 tablespoons sugar
2 envelopes active dry yeast
3 3/4 cups (about) all purpose flour, divided
2 large eggs
1/4 cup honey
1/4 cup (1/2 stick) unsalted butter, very soft room temperature
1 teaspoon (packed) finely grated lemon peel
1 teaspoon (packed) finely grated orange peel
1 1/4 teaspoons salt
1/4 cup chopped candied orange slices* or candied orange peel
1/4 cup raisins
1/4 cup chopped Calimyrna figs
1/4 cup dried tart cherries
1/4 cup chopped roasted salted cashews
1/4 cup chopped toasted almonds
Nonstick vegetable oil spray

1
Place 1/2 cup warm milk and 1 teaspoon sugar in large bowl; sprinkle yeast over and stir to blend. Let stand until yeast dissolves and mixture looks foamy, about 5 minutes. Mix in 1/2 cup flour to form soft sponge. Cover sponge and let stand until very light and bubbly, about 30 minutes.
2
Whisk eggs, honey, butter, lemon and orange peel, salt, remaining 1/4 cup milk, and 6 tablespoons sugar in medium bowl to blend. Stir egg mixture into sponge. Mix in 3 cups flour, 1 cup at a time, to form soft dough. Mix in additional flour, 1 tablespoon at a time, until dough is soft and just barely sticky. Turn out onto floured work surface. Knead dough until smooth and elastic, sprinkling with more flour by tablespoonfuls if still sticky, about 8 minutes.
3
Butter another large bowl. Form dough into ball. Place in bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
4
Gently press dough down. Sprinkle with all fruits and nuts; knead in bowl to distribute evenly.
5
Remove center tube of an angel food cake pan and place an 8-inch-diameter tart pan bottom inside to create 12-cup baking mold. Spray mold with nonstick spray, then butter and flour pan. Form dough into round. Place in prepared pan. Cover with plastic wrap. Let rise in warm draft-free area until almost doubled in volume and almost level with top of pan, about 1 hour 15 minutes.
6
Preheat oven to 375u00b0F. Bake pan dulce until deep brown on top and tester inserted into center comes out clean, about 45 minutes. Let stand in pan 5 minutes. Turn out onto rack and cool completely. DO AHEAD
7
*

721

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup warm milk (120u00b0F), divided, 1 teaspoon plus 6 tablespoons sugar, 2 envelopes active dry yeast, 3 3/4 cups (about) all purpose flour, divided, and more.

Yes, Honey Pan Dulce With Nuts And Dried Fruit falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Honey Pan Dulce With Nuts And Dried Fruit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions