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Conejos Chilean Sweet Bread

Conejos Chilean Sweet Bread

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A delicious treat.

  • Total Time: 2 hours 30 minutes
  • Yield: 12


  • 1 cup warm milk
  • 4 cups (460 grams) of all-purpose flour
  • 2 teaspoons or 7 grams of instant yeast rapid-rise
  • 4 tablespoons granulated sugar
  • 3 tablespoons butter
  • 2 eggs
  • pinch of salt
  • 1 egg to paint before the oven
  • pastry cream or dulce de leche to fill


  1. Dissolve yeast in warm milk with sugar and let it stand for 10 minutes. It should start to bubble.
    Bloomed yeast
  2. In a large bowl with a mixer, beat the butter until creamy, add eggs and beat until well blended. Add the flour, and a pinch of salt and beat on low speed while incorporating milk with yeast. You will get a sticky dough separating from the bowl’s bottom.
    Dough before rising
  3. Cover with a cloth and leave in a warm place to rise for 1 hour and a half or until double in size.
    Risen dough
  4. With floured hands, remove the dough from the bowl to a well-floured board. Cut into 12 portions.
  5. Give each portion an oval, smooth shape. Place them in a baking pan covered with parchment paper.
  6. Allow rising in a warm place for 1 hour and a half.
    Risen sweet bread.
  7. Preheat oven to 180C or 350F.
  8. Paint the rabbits with the egg wash (egg whisk with little water).
    Painted sweet bread.
  9. Bake for 25 minutes until golden.
  10. Let cool entirely on a rack.
    Cooling sweet bread over a rack
  11. Cut with a knife from the edges to the center, forming a V, and fill with pastry cream.
    Cutting the sweet bread Filling with pastry cream
  12. Sprinkle with powdered sugar and serve.
    Conejos Chilean Sweet Bread
  • Author: Pilar Hernandez
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baked
  • Cuisine: Chilean