To activate the yeast, dissolve it in warm milk along with 1 tablespoon of flour and 1 of sugar. Let it rest until it doubles in size.
Meanwhile, for the dough; mix the flour with the baking powder, sugar, salt, and Margarina Iberia® until achieving a wet sand consistency and form a well in the center.
Add the 4 eggs to the center and gradually incorporate until a wet mixture forms, also pour in the pre-fermented yeast and knead until the dough pulls away from the table (Add 1/4 cup more warm milk if necessary).
Continue kneading until the dough pulls away from the table, is elastic, soft, and smooth.
Cover the dough with a damp cloth and let it rest in a warm place until it doubles in size.
Add the nuts and knead until incorporated. Divide the dough into 10 equal portions.
Shape or round 8 of the portions and place them on a previously greased baking tray. Cover them again and let them rest until they ferment again.
Form the bones or canillas with the remaining dough.
Glaze the breads with the beaten egg, place the bones, glaze them again, and sprinkle them with toasted sesame seeds. Bake at 180 °C for 30 minutes or until golden.
For the filling, dissolve Maizena® Corn Starch Chocolate and the sugar in the milk. Heat over low heat, stirring constantly until it thickens. Refrigerate for 2 to 3 hours.
Once the breads are cool, cut them in half and spread them with chocolate cream just before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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