We tell you how to make a classic of the end of the year parties. Sweet bread has an Italian origin, it was imported into the country with the arrival of immigrants and since then we have made it our own. Here’s how to prepare it:


for the sponge: 100 g of 000 flour, 40 g of yeast, 80 ml of milk and 1 tablespoon of sugar.


1) Mix all the ingredients in a bowl and let sit for 20 minutes until a sponge forms.

Ingredients for the sweet bread: 700 g of 000 flour, 200 g of butter, 150 ml of cream, 5 eggs, 150 g of sugar, 1 pinch of salt, 1 tablespoon of malt extract, 1 teaspoon of vanilla essence, 1 teaspoon of orange blossom water, Zest of 1 lemon, Zest of 1 orange, 50 cc of cognac, 200 g of walnuts, 150 g of almonds, 150 g of grapefruit peels, 150 g of raisins, 100 g of hazelnuts and 50 g of pistachios


1) Place the seedless raisins to soak with the cognac a few hours in advance. Arrange the flour with the salt in the shape of a crown. Add the sponge, eggs, sugar, malt extract, essences, cream, lemon zest, and orange zest.

2) Take the dough and when all the flour is well hydrated, add the butter in pieces and knead, integrating well. Let rise in a bowl covered with a cloth or plastic wrap for approximately 30-40 minutes at room temperature.

3) Degas and incorporate the coarsely chopped dry fruits and the raisins. Let rise again until doubled in volume. Divide into two buns and place each bun in a buttered pan. Let rise Make a cross cut with a very sharp knife or cutter. Paint with melted butter and cook in the oven at 170ºC for 50 to 60 minutes. Remove from the oven, let cool, and drizzle with royal icing. Decorate with fruits.