Alejandra Cota

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30 mins
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Because we love the bread of the dead, we added more flavor with these exquisite and easy fillings that you´ll love; the whipped cream, which gives a creamy taste to the bread. The option with pastry cream and chocolate covered or the filling of dulce de leche. Try them all!
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8 portions
  • 1 on yeast, 11g
  • 1 cup milk, tibia
  • 4 cups flour
  • 2 eggs
  • 1 teaspoon salt
  • 1 cup sugar
  • 1 tablespoon Orange zest
  • 1 teaspoon orange blossom
  • 1 cup butter, at room temperature
  • 1 egg, to varnish
  • 2 cups whole milk, for custard
  • 1 raja cinnamon, for custard
  • 4 egg yolks, for custard
  • 1/2 cups sugar, for custard
  • 1 tablespoon liquid vanilla, for custard
  • 2 tablespoons cornstarch, for custard
  • 1 cup whipping cream, for the cream filling
  • 1 cup whipped cream, for the cream filling
  • 1/4 cups powdered sugar, for the cream filling
  • 1 cup powdered sugar, for the glaze
  • 1/4 cups milk, for the glaze
  • 1 tablespoon Orange zest, for the glaze
  • 1/2 cups butter, melted
  • 1 cup sugar, To cover
  • 1 cup dark chocolate, melted to cover
  • 1/2 cups White chocolate, to decorate
  • enough dulce de leche, to fill
  • to taste chocolate, melted, to decorate


Dissolve the active yeast in the warm milk and let it sit for 10 minutes.
Mix the flour with the salt, sugar, the eggs and the yeast mixture for 10 minutes.
Add the butter cut in cubes, the orange blossom extract and mix for 5 more minutes.
Get the dough out of the mixer and place it into a previously greased bowl. Cover with plastic wrap and let it sit for an hour or until it doubles its volume.
Preheat the oven to 180°C (350°F).
Separate about 1/4 of the dough and use it to make bone shapes to drape across the loaf. Shape the rest of the dough into 8 semi-spheres. Place bone shapes on top.
Brush them with beaten egg and bake for 20 minutes or until browned.
For the pastry cream: heat the milk and infuse with cinnamon.
Beat the egg yolks, sugar, vanilla extract and corn starch. Add the warm milk to the egg mix in 2 parts and return to low heat to cook for 10 minutes or until thickened. Let it cool.
For the crème fraiche filling: beat the heavy whipping cream. Add the powdered sugar while the mixer is in movement. Add the crème fraiche and mix till incorporated.
For the glaze: mix the powdered sugar with the orange zest and milk.
Brush one of the breads with melted butter, cover with sugar, cut in half and fill with the crème fraiche mix.
For the dulce de leche, 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.
over one of the breads with melted semi-sweet chocolate, cut in half and fill with the pastry cream. Decorate with melted white chocolate.


On a basket, served with hot chocolate.


If you use fresh yeast multiply 3 times the amount of dry yeast.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (7)
Esther Garcia
28/10/2019 16:22:39
Ya los prepare y quedan deliciosos gracias por la receta
Magali Arriaga
28/09/2019 06:07:33
Hoy los preparo, gracias!
Daniel Gonzales
06/09/2019 13:31:16
Se ve muy bien!!
Claudia Jimenez
28/10/2018 11:59:46
Escribe un comentario...
Kimberly Tellez L.
05/10/2018 12:20:24
Grax(información oculta)
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