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Table Chocolate Dead of the Dead Bread

2h
15 mins
Low
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This delicious Table Chocolate Day of the Dead Bread will become your favorite recipe for the Day of the Dead. The bread for the day of the dead is a very traditional bread that is consumed in Mexico from the month of October, until the end of November. For this delicious recipe you must buy the chocolate that you like, we recommend that it be table chocolate, for its flavor and texture. Table Chocolate Day of the Dead Bread is a creation based on the traditional Pan de Muerto, a festive bread that is prepared to eat and decorate altars of the dead. Its main characteristic is its shape and the touch of the flavor of orange blossom that it has. Prepare this easy Mexican recipe.
Learn more about Santa Clara ®

Ingredients

8 portions
  • 200 milliliters Whole Milk Santa Clara®, for the chocolate
  • 1 tablet chocolate table, for the chocolate
  • 11 grams dry yeast
  • 1/4 cups Whole Milk Santa Clara®, tibia
  • 4 cups flour
  • 1 teaspoon salt
  • 3/4 cups sugar
  • 2 eggs
  • 2 tablespoons bitter chocolate, melted
  • 1 cup butter
  • 1 egg, to glaze
  • 1/2 teaspoons cocoa, to glaze
  • enough butter, melted
  • 2 table chocolate tablets, silent, to dust

Preparation

Heat the milk in the microwave or in a pot over medium heat and dissolve the table chocolate. Chill and reserve.
In a bowl, dissolve the yeast with warm milk. Let stand 10 minutes and reserve.
Place the flour, salt, sugar in the blender, mix lightly to integrate.
Add the hydrated yeast, the milk with the chocolate, one by one the eggs and knead until integrated. Add the melted chocolate, the butter and continue kneading until you have a homogeneous and elastic mass.
Place the dough in a previously greased bowl, cover and leave to ferment for 1 hour or until it doubles its volume.
On a floured surface, weigh 70 gram balls, form the quills approximately 10 g and form a smaller ball for the center.
Preheat the oven to 180 ° C (356F)
Form the loaves, placing the cross-shaped quills upon the 70g balls. Press lightly to the center and place the smallest ball. Arrange them on a baking tray previously greased and floured.
Mix the egg with the cocoa, with the help of a brush varnish the breads and leave to ferment for 15 minutes more.
Bake for 15 minutes or until cooked, cool.
With the help of a brush, glaze the bread with melted butter and sprinkle with grated table chocolate. Serve with cold milk.

PRESENTATION

On a clay plate accompanied by a glass of milk.

TIPS

To cover the bread, use a Oaxacan chocolate with grated spices, to give it an even more special flavor.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
veronica glv
26/10/2019 16:15:30
Genial! Me quedaron deliciosos 👌🏼 ahora ya no me gusta tanto el pan comercial jejeje ya hasta lo hice con y sin chocolate.
Lilián Mérida
18/10/2019 10:40:13
Delicioso

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