Preheat the oven to 170 ° C.
For the dough: Hydrate the yeast in warm water and let stand for 10 minutes.
In a blender add the wheat flour, sugar, salt, add the eggs and water, milk and hydrated yeast, beat until you get a homogeneous mass.
Add butter and orange zest, continue whisking until you get a soft, elastic dough.
In a greased bowl let the covered dough rest for an hour or until it doubles its volume. Divide the dough into three.
For the chocolate and almond cake: Melt the butter with the chocolate. Add the icing sugar and the cocoa, mix until you get a dough.
On a floured surface, spread a third of the dough to form a box of 30cm X40 cm.
With the help of a spatula, spread the chocolate filling and add the almonds, roll from one end to the other. Make a cut along the mass.
Braid the two parts and place in a baking tray. Ferment for one hour, varnish with egg and bake for 45 min. Let cool and decorate with icing sugar.
For the mini threads of kings: add the butter, add flour, icing sugar and yolks, whisk until integrating and have a paste. Reserve half for the crust of the cheesecake.
On a floured surface, cut pellets of approximately 50 grams of another third of the dough. With the help of your hands form threads, place on a baking sheet.
Form balls with the crust and place on top of the mini threads, add the strips of tie, varnish with egg, let ferment 15 minutes more. Bake for 20 minutes, cool and serve.
For the cream cheese filling: add the cream cheese with the icing sugar and the orange zest. Reserve.
On a floured surface, spread the last part of the dough until you get a rectangle of 40 x 20 cm add and fill with cream cheese and roll it, with the help of your hands form the thread.
Place on a tray, with the help of your hands form balls of crust and place on top of the rose, varnish with egg, add the crystallized fruits, let ferment for 30 min.
Varnish again add the sugar on the crust and bake for 35 minutes. Chills and serves.
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