Chocolate Dead Bread

Santa Clara ®
This delicious Chocolate Dead Bread will become your favorite recipe for the Day of the Dead. Dead bread is a very traditional bread consumed in Mexico from October until the end of November. For this delicious recipe, you should buy the chocolate you like best; we recommend using table chocolate for its flavor and texture, and pairing it with whole milk Santa Clara. The Chocolate Dead Bread is a creation based on the traditional Dead Bread, a festive bread prepared to be eaten and to decorate altars for the dead. Its main characteristic is its shape and the touch of orange blossom it has. Cook this easy Mexican recipe.
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Ingredients
8
Servings
  • 200 milliliters Santa Clara® whole milk, for the chocolate
  • 1 Mexican chocolate tablet, for the chocolate
  • 11 grams dry yeast
  • 1/4 cups Santa Clara® whole milk, warm
  • 4 cups flour
  • 1 teaspoon salt
  • 3/4 cups sugar
  • 2 eggs
  • 2 tablespoons bittersweet chocolate, melted
  • 1 cup butter
  • 1 egg, for glazing
  • 1/2 teaspoons cocoa, for glazing
  • butter, melted
  • 2 Mexican chocolate tablets, grated, for sprinkling
Preparation
2h
15 mins
Low
  • Heat the whole milk Santa Clara in the microwave or in a pot over medium heat and dissolve the table chocolate. Cool and set aside.
  • In a bowl, dissolve the yeast in the warm milk. Let it rest for 10 minutes and set aside.
  • Place the flour, salt, and sugar in the mixer, mix lightly to combine.
  • Add the hydrated yeast, the milk with the chocolate, one egg at a time, and knead until integrated. Add the melted chocolate, the butter, and continue kneading until you have a homogeneous and elastic dough.
  • Place the dough in a previously greased bowl, cover, and let it ferment for 1 hour, or until it doubles in volume.
  • On a floured surface, weigh 70-gram balls, shape the rolls of approximately 10 grams, and form one smaller ball for the center.
  • Preheat the oven to 180 °C.
  • Shape the breads by placing the rolls in a cross shape over the 70-gram balls. Press lightly in the center and place the smaller ball. Arrange them on a greased and floured baking sheet.
  • Mix the egg with the cocoa, and with the help of a brush, glaze the breads and let them ferment for 15 more minutes.
  • Bake for 15 minutes or until cooked, cool.
  • Using a brush, glaze the breads with melted butter and sprinkle with grated table chocolate. Serve with cold milk.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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