30 mins. de preparación
20 mins. de cocción
235 mins. de descanso standing
285 mins. en total
Porciones: 12 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, eggs, vanilla extract, cinnamon 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 to dough and knead for 5 to 7 minutes more 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 ½ to 3 hours or until dough doubles in size.
DEFLATE dough by pressing with fingers. Cover and let stand for 15 minutes.
BEAT butter with a hand mixer until smooth. Add flour and Abuelita chocolate and continue beating until completely mixed and a paste is formed.
LINE 2 large baking sheets with parchment paper.
DIVIDE dough into 12 balls and arrange on prepared baking sheets about 2 inches apart. Press each ball down lightly. Divide topping into 12 balls. Form each ball of topping into a disk and press flat over each dough ball, covering as much of the surface as possible.
CUT lines through topping with a small knife or circle cutter, resembling a sea shell or scallop. Lightly cover baking sheets with plastic wrap and place them in a warm place. Let rolls rise for about 1 hour or until double in size.
PREHEAT oven to 375° F. Bake for 20 to 25 minutes or until bread is golden brown. Let cool on wire racks and serve.
Amount Per Serving
Servings: 12 servings
|Calories from Fat||130|
|Total Fat 15g||23%|
|Saturated Fat 9g||44%|
|Dietary Fiber 2g||9%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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