Guava and Cheese Stuffed Bread of the Dead

Name: Guava and Cheese Stuffed Bread of the Dead
Prep time: 55 min
Cook time: 25 min
Yield: 8
Cuisine: Mexicana
Ingredients: 4 cups flour, for the dough; 1 tablespoon dry yeast, for the dough; 1 teaspoon salt, for the dough; 1/2 cups cow's milk, for the dough; 1/4 cups condensed milk, for the dough; 1 tablespoon vanilla essence, for the dough; 3 eggs, for the dough; 3/4 cups sugar, for the dough; 1 cup butter, soft, for the dough; orange zest, for the dough; butter, melted, for decorating the bread; sugar, for decorating the bread; 3 cups guava, for the guava sweet; 2 cups sugar, for the guava sweet; 1/2 cups orange juice, for the guava sweet; 1 tablespoon vanilla essence, for the guava sweet; 1 stick cinnamon, for the guava sweet; 1 star anise pod, for the guava sweet; 2 cups cream cheese, for the filling

Kiwilimón

Making stuffed bread of the dead at home will be possible in a simple way with this recipe for guava and cheese stuffed bread of the dead. With this step-by-step guide, you can successfully prepare a very traditional type of bread in Mexico, which always accompanies Mexican tables during the Day of the Dead. This version is a very soft type of bread, given a twist with a filling of a typical fruit of the season.

Reviewed by Editorial Team of Kiwilimón

Published: 24-10-2019

Preparation

30 mins

25 mins

Medium

For the dough, mix the flour, yeast, and salt; add the milk, condensed milk, vanilla, and egg. Knead until everything is perfectly integrated. Add the sugar in 3 parts, waiting for it to be perfectly integrated each time; in the same way, add the butter in 3 parts and wait for it to be perfectly integrated each time. You should obtain a very elastic and moist dough. Transfer the dough to a greased bowl, add orange zest, and cover. Let it rest until it doubles in size to ferment; punch down the dough and refrigerate until very firm. Once the dough is ready to work, cut pieces of approximately 60 grams and set aside some dough to form the bones. Shape the dough pieces into balls and place them on a baking sheet (as shown in the video). To the piece of dough set aside for the bones, add more flour and knead until it has a very firm texture; form strips and shape the figures with your fingers (as shown in the video). Gently cover the breads with plastic wrap and let them rest until they double in size to ferment. With your finger, check if the dough springs back; this indicates that it is ready. Bake at 175 °C for 25 minutes. When you take them out of the oven, while the bread is still warm, gently brush with butter and sprinkle with sugar. Cool the bread and set aside. For the guava sweet: heat a pot over medium heat and add the guavas, sugar, orange juice, vanilla, cinnamon, and star anise; cook until the sauce thickens, about 10 minutes. Remove from heat, cool, and set aside. Beat the cream cheese and place it in a piping bag to make filling the bread easier. Cut the bread in half with a knife and fill with cream cheese and guava sweet. Enjoy.