3 Filled Day of the Dead Breads

Because we love day of the dead bread, we've added more flavor with these exquisite and easy fillings that you will love; like whipped cream, which adds a creamy flavor to the bread. The option with pastry cream and covered in chocolate or the dulce de leche filling with a spectacular glaze. Try them all!
Ingredients
8
Servings
  • 1 envelope yeast, 11g
  • 1 cup cow's milk, warm
  • 4 cups flour, for the dough
  • 2 eggs, for the dough
  • 1 teaspoon salt, for the dough
  • 1 cup sugar, for the dough
  • 1 tablespoon orange zest, for the dough
  • 1 teaspoon orange blossom essence, for the dough
  • 1 cup butter, at room temperature
  • 1 egg, for brushing
  • 2 cups whole milk, for the pastry cream
  • 1 stick cinnamon, for the pastry cream
  • 4 egg yolks, for the pastry cream
  • 1/2 cups sugar, for the pastry cream
  • 1 tablespoon vanilla essence, for the pastry cream
  • 2 tablespoons cornstarch, for the pastry cream
  • 1 cup whipping cream, for the whipped cream filling
  • 1 cup clotted cream, for the whipped cream filling
  • 1/4 cups icing sugar, for the whipped cream filling
  • 1 cup icing sugar, for the glaze
  • 1/4 cups cow's milk, for the glaze
  • 1 tablespoon orange zest, for the glaze
  • 1/2 cups butter, melted
  • 1 cup sugar, for covering
  • 1 cup bittersweet chocolate, melted, for covering
  • 1/2 cups white chocolate, for decorating
  • dulce de leche, for filling
  • chocolate, melted, for decorating
Preparation
2h
30 mins
Low
  • Hydrate the yeast with the milk and let it rest for 10 min.
  • Add the flour, eggs, salt, sugar, hydrated yeast, orange zest, and orange blossom essence to the mixer. Beat for 10 minutes until a uniform dough is obtained.
  • Add the butter, beat for 5 more minutes until integrated.
  • In a previously greased bowl, place the dough and cover with non-stick plastic, let it ferment for 1 hour or until it doubles in volume.
  • Preheat the oven to 180°C.
  • On a floured surface, form balls of approximately 80 grams, shape the ends with your fingers.
  • Place the breads on a tray, brush with egg, and let ferment for 20 minutes, bake for 20 minutes or until cooked.
  • For the pastry cream, heat the milk with cinnamon in a pot for 5 minutes.
  • Beat the yolks with the sugar, cornstarch, vanilla essence, gradually add the hot milk, return to heat and stir constantly until it has a creamy and thick consistency. Cool and keep refrigerated.
  • For the whipped cream filling, whip the cream until it doubles in volume, add the powdered sugar and the cream. Set aside.
  • For the glaze, mix the powdered sugar with the milk and orange zest. Set aside.
  • For the breads with whipped cream, brush with melted butter, roll in sugar. Cut in half and fill with whipped cream.
  • For the dulce de leche ones, cover the breads with the orange glaze and let dry on a rack. Cut in half, fill with dulce de leche, and decorate with melted chocolate.
  • For the pastry cream ones, cover the breads with melted chocolate and let dry. Fill with pastry cream and decorate with white chocolate.

Nutritional Information

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