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Alejandra

Alejandra Cota

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BREAD OF THE DEAD 3 WAYS

2 h
30 min
Easy
146
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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!
Learn more about Alejandra Cota

Ingredients

8 servings
  • 1 on of yeast 11g
  • 1 Cup of milk tibia
  • 4 cups of flour
  • 2 pieces of egg
  • 1 teaspoonful of Salt
  • 1 Cup of sugar
  • 1 tablespoon of Orange zest
  • 1 teaspoonful of orange blossom
  • 1 Cup of Butter at room temperature
  • 1 piece of egg to varnish
  • 2 cups of whole milk for the pastry cream
  • 1 raja of cinnamon for the pastry cream
  • 4 pieces of egg yolk for the pastry cream
  • 1/2 Cup of sugar for the pastry cream
  • 1 tablespoon of vanilla for the pastry cream
  • 2 spoonfuls of cornstarch for the pastry cream
  • 1 Cup of whipping cream for the cream filling
  • 1 Cup of cream for the cream filling
  • 1/4 of Cup of powder sugar for the cream filling
  • 1 Cup of powder sugar for the glaze
  • 1/4 of Cup of milk for the glaze
  • 1 tablespoon of Orange zest for the glaze
  • 1/2 Cup of Butter melted
  • 1 Cup of sugar To cover
  • 1 Cup of dark chocolate melted, to cover
  • 1/2 Cup of White chocolate to decorate
  • enough of dulce de leche (caramel) to fill
  • to taste of chocolate melted, to decorate

    Preparation

    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 bread with the orange glaze and let it 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.

    PRESENTATION

    On a basket, served with hot chocolate.

    TIPS

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

    Did you cook this recipe?

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1574
    kcal
    79%
    Carbohydrates
    240
    g
    80%
    Proteins
    21.8
    g
    44%
    Lipids
    72.3
    g
    111%
    Fiber
    16.1
    g
    32%
    Sugar
    139
    g
    154%
    Cholesterol
    159
    mg
    53%
    Esha
    Rate this tip
    Ratings (5)
    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)
    Cesar Zamora
    17/09/2018 11:46:50
    Yo kiero excelente
    Isabel Hernandez
    07/11/2017 09:44:41
    No la he hecho, pero se ve rico y fácil de hacer

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