panetón

(Peruvian)

dough, eggs, sugar, raisins

The loaf of fluffy cupola-shaped sweet yeast bread, usually baked with bits of candied fruits and raisins, originated in Milan in the early twentieth century and was brought to South American countries by northern Italian immigrants. It has become so popular in the region, where it is sometimes called pan dulce, that many countries now export versions of the product to North America, prompting Italian officials to ask the World Trade Organization to designate an official origin for the holiday ...

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Dec. 25, 2016 - by: itisclaudio


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