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Thread of Chocolate Kings

2 h
30 min
Easy
25
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Nothing better than preparing a Chocolate Kings Cake with a delicious coffee filling. Enjoy this traditional holiday bread with the original touch of the creamy filling. The combination of bitter chocolate with bread and coffee makes this threads spectacular.

For these days with such tradition, this Recipe of Rosca de Reyes de Chocolate is a great option and the best thing is that you can accompany it with a glass of warm milk or a cup of coffee from a pot. The best thing about this bread recipe is that you can prepare it from your home. What kind of chocolate would you use?
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Ingredients

24 servings
  • 15 grams of dry yeast for the mass
  • 1/4 of Cup of milk warm, for the dough
  • 6 cups of flour for the mass
  • 3 spoonfuls of cocoa for the mass
  • 1 1/4 cups of sugar for the mass
  • 2 pieces of San Juan® egg for the mass
  • 1/2 Cup of milk for the mass
  • 100 grams of Butter at room temperature
  • 1 Cup of flour for the scab
  • 1 Cup of powder sugar for the scab
  • 1 Cup of Butter for the scab
  • 2 spoonfuls of cocoa for the scab
  • enough of Butter melted, to varnish
  • enough of sugar to decorate
  • 3/4 of Cup of caramelized orange to decorate
  • 3/4 of Cup of almond filleted, to decorate
  • 2 cups of whipping cream for the filling
  • 2 spoonfuls of instant coffee for the filling
  • 1 Cup of dark chocolate for the filling
  • enough of powder sugar to decorate

    Preparation

    Preheat the oven to 170 ° C.
    Mix the yeast with the warm milk and rest for 10 minutes to hydrate.
    Beat the flour with the cocoa, the sugar, the pieces of San Juan® egg in the blender and add the previously hydrated yeast, the milk and knead until obtaining a homogeneous mass.
    Add the butter, beat until the dough is soft and elastic.
    Place in a bowl, previously greased and covered with sticky plastic, rest for 1 hour or until it doubles its size.
    For the crust, beat the flour with icing sugar, butter and cocoa until incorporated and have a firm masita without working too much. Reserve in refrigeration.
    On a floured surface, remove excess air from the fermented dough and divide it in two. With the help of your hands, form a roll, approximately 5 cm thick. Place on a previously greased and floured tray and join the ends to form the thread.
    Ferment for 15 minutes in a warm place.
    Varnish the thread with butter and with the help of your hands form ovals with the mass of the crust, place on the thread, sprinkle with sugar, accommodate the candied orange and almonds.
    Bake for 30 minutes and let cool.
    For the filling, heat the cream to beat, add coffee and chocolate, cook until all the ingredients are integrated. Remove and cool. Refrigerate until firm.
    Beat the coffee cream with chocolate until it doubles its volume, place it in a sleeve with curly duya and reserve.
    With the help of a serrated knife, cut the thread to the mita and fill with the chocolate cream. Decorate with icing sugar and serve.

    PRESENTATION

    On a plate accompanied by a glass of cold milk.

    TIPS

    When you do the crust, do not overcoat the ingredients to not heat the butter, otherwise it will be difficult for you to manipulate it. The coffee and chocolate cream should be cold enough so that when it is beaten, it will form peaks.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    631
    kcal
    32%
    Carbohydrates
    91.9
    g
    31%
    Proteins
    13.5
    g
    27%
    Lipids
    29.3
    g
    45%
    Fiber
    11.2
    g
    22%
    Sugar
    32.6
    g
    36%
    Cholesterol
    59.9
    mg
    20%
    Esha
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