One of our favourite sweet breads is ‘Pan Dulce’ and it is the perfect accompaniment to some Argentine cheese and is often cooked at our evenings in the kitchen. Typically we use dark muscovado sugar, which is a cane sugar containing molasses - the reason behind its dark colour and texture which resembles wet sand.

500g Self Raising Flour

1 Egg

25g Butter

Cup of Mate Cocido Tea

75g Dark Muscovado Sugar

150g of Dried Fruit

75g Almonds

75g Hazelnuts

Mix all the dry ingredients except the flour.

Add butter and egg, mix with hands throughly.

Add flour and tea accordingly to make the mixture into a dough, it is ready when it no longer sticks to your hands.

Once the dough is ready, form it and place on a baking tray which is sprinkled with a little flour to ensure it does not stick during the cooking process.

Cook in oven of 180ºC/355ºF until a skewer comes out clean.

This usually takes around 20 minutes.