Chilean Egg Bread, or simply Chilean Sweet Bread, used to be a very typical preparation during the summers of yesteryears, enjoyed during beach outings throughout the country. It’s a recipe that is undoubtedly worth rescuing and revaluing.
Contents
How to make Chilean Egg Bread?
This is a simple and quick bread recipe made with all-purpose flour without baking powder, sugar, milk, and egg yolks. It’s delicious and suitable for any occasion.
Nutritional Information
Category: Breads
Cuisine: Chilean
Calories: 300
Vitamins: A, B3, B9, C, K
Minerals: Sodium, Phosphorus
Preparation: 30 minutes
Baking: 30 minutes
Servings: 8 people
Chilean Egg Bread Recipe
Ingredients
- 1 ½ kg of all-purpose flour
- 500 g of confectioners’ sugar
- 250 g of unsalted butter
- 240 ml of milk
- 50 g of vegetable shortening
- 4 teaspoons of baking powder
- 5 egg yolks
- 1 teaspoon of vanilla essence
- ½ teaspoon of salt
- 1 egg white
Preparation
- In a large bowl, sift the flour with the baking powder, salt, and confectioners’ sugar, mixing well. Add the margarine and shortening, kneading gently for a couple of minutes.
- Incorporate the egg yolks and vanilla essence, continue kneading, and then add the milk and a little water until you get a soft, smooth, and homogeneous dough. Cover with a dry cloth and let it rest for about 5 minutes at room temperature.
- Preheat the oven to 180°C (356°F) for about 10 minutes and butter a baking sheet.
- Cut the dough into units of 60 to 70 grams each and shape small loaves, thicker in the center and thinner at the edges. Place the loaves on the buttered baking sheet and, using a knife, make a cross-shaped incision on the surface.
- Beat the egg white, brush the surface of the loaves, place them in the preheated oven, and bake for 20 to 25 minutes or until they are lightly golden. Remove from the oven and cool on a wire rack.
- Serve the sweet egg bread immediately, alone or accompanied, for example, with butter, caramel, or jams.
Tips for making Chilean Sweet Bread
It is recommended to consume the egg bread immediately, at most on the same day of preparation, as they harden quickly. Optionally, you can freeze them for up to 2 months.
Did you know?
Egg bread is a very popular preparation in various American and European countries, such as Mexico (pan de yema), Portugal (pão de ló), and Spain (pan de Castilla).
