Easter breads and panettones: 8 options to share

I have never been a big fan of this preparation, which is usually found in Chilean homes for practically the entire month of December. In line with the sweet breads that are eaten in different corners of the world on this date, Easter bread is eaten quite transversally in Chile. Although it is usually served at the so-called eleven o’clock, what never fails is the glass of monkey tail, ice cream, to accompany it.

But that’s how it was, I sacrificed myself and tried various Easter breads marketed in Santiago, until I found the ones that I think are better than average.

Almost by chance, I came across this place, where I was able to try their Easter bread, the one that could be defined as compact and resistant. But beware, this does not mean that it remains soft on the palate and slightly moist, because we know that there is nothing worse than eating a product of dry crumb that is difficult to swallow.

Certainly, the good amount of candied and dehydrated fruit it contains, as well as some nuts, give it a pleasant touch of sweetness. A find for this end of the year.

I admit that if I had to choose an Easter bread, whether for personal or professional reasons, I would probably opt for the one made in this café-patisserie on Avenida Tomás Moro, in Las Condes.

To make sure things were still in place, I tried the 2022 version of the Wenger Haus Easter Bread, and I have to say it’s as always: very good, no news or issues. With its fragrant and soft dough, plus its nut filling, dehydrated fruit and some candied fruit. A year-end classic.

Another classic that has stood the test of time is the Easter bread from the Warsaw chocolate maker. It’s a bit darker than normal, with a nicely balanced topping between nuts and candied fruit, as well as the matching note of moisture that the raisins deliver to the rum. With a soft, almost crumbly crumb, it’s worth cutting into thick slices and enjoying as it’s been done your whole life.

Here we are faced with a cheaper and more massive version. In fact, it is the Cencosud supermarket brand. However, his style, which could be described as gratuitous, caught my attention.

It’s an Easter bread filled with previously hydrated red fruits, with a kind of icing (or something like that) on top which, apart from being curious, adds a little moisture to the dough. In the end, a kind of soft cake, nothing to complain about, and with some reminiscences of more traditional Easter breads.

Of Italian origin, it is obviously widely consumed in this country, but also in various regions of South America. Especially in Peru, where panettone has become a central and traditional part of the country’s celebrations. It is eaten a lot during its national holidays – at the end of July – and of course at the end of the year.

Thus, it was only a matter of time before Panettone began to be seen massively in Chile. First in Peruvian grocery stores and now even in supermarkets. Therefore, I had no choice but to try.

It is the typical Italian panettone, the format that we have eaten the most since this kind of cake, so widely consumed during New Year’s festivities, began to arrive in Chile. Although of course, it is a rather luxury version. With a soft and chewy crumb, it has the classic filling of candied oranges and raisins. Soft in the mouth and very fragrant, we understand why it is a classic that has crossed borders.

Ideal for the clever ones, this panettone has only chocolate chips as a filling. I mean, it’s practically a cake. Nothing different aromas, flavors or textures.

But of course, given the level of skill we have in these parts, it’s not bad to have it as an alternative.

Another traditional panettone, but both easy to find in stores and more accessible, is this one from the Bauduco brand. With the usual garnish, loaded down with candied oranges and a few raisins, it’s not as creamy on the palate as others, but it can still be enjoyed the right way with loved ones. Well, nice and not so expensive. What more could you want?

Looking for a cheap panettone, I came across this example, which is almost an Easter bread but with a panettone design.

Let me explain: on the outside it looks like a panettone — higher, with a lighter exterior and a yellow crumb — but inside it only contains candied fruit. Inevitably, this gives it a tone close to the national brioche. But it still works and it’s not bad.

*Prices for products in this item are updated as of December 13, 2022. Values ​​and availability may change.