GUATEMALAN HOT CHOCOLATE BREAD
Make and share this Guatemalan Hot Chocolate Bread recipe from Food.com.
Provided by Brookelynne26
Categories Breads
Time 5h
Yield 1 round loaf
Number Of Ingredients 14
Steps:
- Preheat your oven to 350°F Toast the almonds on a lined baking tray in the oven for 15 minutes, then remove from the oven and cool before coarsely chopping them. Turn off the oven.
- Warm the milk slightly, then add to the bowl of your electric mixer, together with the yeast, 1 tablespoon of sugar and the vanilla extract. Whisk together, then leave for 5 minutes.
- Add the rest of the sugar to the bowl, together with the almond extract, eggs, cocoa, flour and salt. Using the dough hook attachment on your mixer, mix the ingredients on low speed for 2 minutes, then turn up the speed to medium and drop small pieces of pieces of butter into the dough. Once all the butter is combined, keep mixing for 12-14 minutes. Dough will look satiny and stringy. Turn off the mixer and let the dough rest for 5 minutes, then add the chocolate and almonds, and mix for another 2 minutes to combine.
- Turn the dough out onto a floured bench and form it into a ball. Put the dough ball into an oiled bowl and cover the bowl with plastic wrap. Leave the dough to rise for 2 hours, when it should have almost doubled in size.
- Turn the dough back out onto a floured benchtop, and flatten it with your hands. Pull the edges of the dough to the top, and repeat until you have a tight ball. Line a baking sheet with a silicone mat or baking paper, and place the ball of dough in the centre of the tray. Cover it with plastic wrap and allow to rise for 1 hour, when it should have doubled in size.
- Preheat your oven to 350°F Remove the wrap from the dough and spray it lightly with water. Sprinkle the top of the dough with cinnamon sugar and bake in the oven for 1 hour until the loaf is deep brown and sounds hollow when tapped. Cool the bread on a wire rack before slicing.
Nutrition Facts : Calories 2741.7, Fat 135.5, SaturatedFat 66.7, Cholesterol 562.2, Sodium 2901, Carbohydrate 346.7, Fiber 35.5, Sugar 80.9, Protein 75
HOT CHOCOLATE MONKEY BREAD
Easy monkey bread recipe layers biscuit pieces in between a Swiss Miss chocolate glaze for a pull apart gooey treat to top with Reddi-wip.
Provided by Reddi-wip
Categories Trusted Brands: Recipes and Tips Reddi-wip®
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.
- Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
- Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 48.2 g, Cholesterol 2.8 mg, Fat 17.4 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 886.4 mg, Sugar 19.6 g
GUATEMALAN HOT CHOCOLATE
Make and share this Guatemalan Hot Chocolate recipe from Food.com.
Provided by Candace Michelle 2
Categories Beverages
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grate the chocolate into top part of a double boiler over boiling water. Add the water until a smooth paste is formed.
- Mix sugar and cornstarch. Add to chocolate paste.
- Gradually stir in the coffee. Beat until smooth. Cook about 5 minutes, stirring occasionally.
- Stir in cinnamon, vanilla, salt, and milk. Blend thoroughly.
- Cook mixture for for about 20 minutes, stirring occasionally.
- Before serving, beat with rotary beater until frothy.
Nutrition Facts : Calories 149.3, Fat 7.1, SaturatedFat 4.4, Cholesterol 12.8, Sodium 83.8, Carbohydrate 20.4, Fiber 1.4, Sugar 12.6, Protein 4
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