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Original reipce makes 2 dozen Change Servings
COMBINE yeast and water in a small bowl. Let stand for at least 10 minutes until yeast turns foamy.
PLACE 2 cups flour on a working surface. Make a well in the middle of flour and add sugar, butter, 2 eggs, vanilla extract and salt. Mix by hand, adding remaining flour ½ cup at a time until a smooth and lightly sticky dough is formed. Slowly add yeast mixture and milk, 1 tablespoon at a time to dough and knead for 5 to 7 minutes or until dough is completely smooth and elastic.
SHAPE the dough into a ball and transfer (crease side down) to a large oiled bowl. Brush a small amount of oil with hands over surface of dough. Cover with plastic wrap and place in a warm area for 2 hours or until dough doubles in size. Meanwhile, prepare chocolate paste.
FOR CHOCOLATE PASTE:
BEAT butter with a hand mixer until smooth. Add flour and Abuelita chocolate and continue beating until completely mixed and a paste is formed. Divide chocolate paste into thirds.
DEFLATE dough by pressing with fingers. Divide dough in half.
INCORPORATE 2/3 chocolate paste in one half of the dough. Knead until dough changes color.
LINE a large baking tray with parchment paper.
ROLL 2 tablespoons dough in between palms of hand or on a surface making a 6 ½ to 7-inch-long strip. Repeat with chocolate dough. Twist both dough strips together, pinch ends together to form a circle or knot. Place on prepared baking sheet. Repeat until all dough is used, arranging the dough circles/knots in a larger circle (rosca shape). Dough twists make approximately 15-16 circles/knots. Optional: Wrap plastic baby figurines in the middle of a rolled out strip of dough. Make sure it is completely covered by dough.
COVER dough knots with plastic wrap and place in a warm area to rise for 30 minutes.
PREHEAT oven to 375° F.
SHAPE the remaining 1/3 chocolate paste into 3-inch strips between the palms of your hands. Arrange them around the formed rosca, over the dough knots. Arrange maraschino cherries around rosca in centers of knots.
BEAT remaining egg. Brush rosca with beaten egg avoiding chocolate paste.
BAKE for 25 to 30 minutes or until bread is golden brown.
COOK’S TIP: you can also make the dough using a stand mixer fitted with the hook attachment.
|Calories from Fat||110|
|Total Fat 13g||20%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 44g||15%|
|Dietary Fiber 1g||5%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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