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Recipe of 3 Dead Breads Stuffed
Teresa

Teresa Huerta

Recipe of 3 Dead Breads Stuffed
Teresa

Teresa Huerta

Recipe of 3 Dead Breads Stuffed
Teresa

Teresa Huerta

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3 Dead Breads Stuffed

150 minutes
Easy
8 servings
1
Because we love the bread of the dead, we have added more flavor with these exquisite and easy fillings that you will love; as the whipped cream, which gives a creamy taste to the bread. The option with custard and chocolate covered or the filling of dulce de leche with a spectacular icing. Try them all!

Ingredients

  • 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 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 cream to beat for the cream filling
  • 1 Cup of cream for the cream filling
  • 1/4 of Cup of sugar glass for the cream filling
  • 1 Cup of sugar glass 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 bitter chocolate melted, to cover
  • 1/2 Cup of White chocolate to decorate
  • enough of caramel to fill
  • to taste of chocolate melted, to decorate

    Preparation

    Moisture the yeast with milk and let stand for 10 min.
    Add flour, eggs, salt, sugar, hydrated yeast, orange zest and orange blossom essence to the blender. Beat for 10 minutes until a uniform dough is obtained.
    Add the butter, beat for 5 more minutes until integrating.
    In a previously greased bowl, place the dough and cover with non-stick plastic, let it ferment for 1 hour or until it doubles its volume.
    Preheat the oven to 180 ° C.
    On a floured surface form balls of approximately 80 grams, form the taps with your fingers.
    Place the bread on a tray, varnish with egg and leave to ferment for 20 minutes, bake for 20 minutes or until it is cooked.
    For the pastry cream, heat the milk with the cinnamon in a pot for 5 minutes.
    Beat the egg yolks with the sugar, corn starch, vanilla essence, add the hot milk little by little, return to the fire and keep cooking until it has a creamy and thick consistency. Cool and keep refrigerated.
    For the cream filling, whip the cream until it doubles in volume, add the icing sugar and the cream. Reservation
    For the glaze, mix the icing sugar with the milk and the orange zest. Reservation.
    For breads with cream, varnish with melted butter, roll in sugar. Cut in half and fill with the cream.
    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.
    For the pastry cream, cover the breads with the melted chocolate and let dry. Fill with the pastry cream and decorate with white chocolate.

    PRESENTATION

    On a basket, accompanied by table chocolate.

    TIPS

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

    Did you cook this recipe?

    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%
    Rate this Tip.
    Ratings (1)
    Isabel Hernandez
    2017-11-07T09:44:41.00-06
    No la he hecho, pero se ve rico y fácil de hacer
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