Recipe from
Guatemala
 
 

Stuffed bread rolls

 

Pecan loaf
 
  • 500 GRAM FLOUR
  • 2 TSP YEAST
  • 2 TSP SALT
  • 1 CUP OF MILK
  • 1 EGG
  • 50 GRAM ALMOND PASTE
  • 50 GRAM CHOCOLATE
  • 2 TBSP BUTTER
  • 50 GRAM HAZELNUTS, chopped
    •
 
  • 300 GRAM SELF RAISING FLOUR
  • 50 GRAM BUTTER, soft
  • 2 TBSP SUGAR
  • 100 GRAM PECAN NUTS, chopped
  • 1/2 TSP SALT
  • 3 EGGS
  • 2/3 CUP MILK
  • 1/4 CUP VERY STRONG COFFEE
  • 1 TSP VANILLA SUGAR
    •

Mix flour, yeast, salt, egg and milk and knead firmly for 15 minutes. Allow the dough to rise for one hour. Divide the dough in twelve equal portions and shape them into balls. Melt the chocolate with the butter and  mix this with the almond paste. Make a hole in each bread roll, put some of the almond paste mixture inside and close it. Put the bread balls in muffin molds, sprinkle with nuts and bake the 30 minutes at 180 degrees Celsius.

Mix the butter with the sugar, the vanilla sugar and the coffee and beat for a few minutes. Add the eggs one by one. Add the other ingredients and stir. Spoon the mixture into a greased loaf pan and bake the loaf 50 minutes at 160 degrees Celsius.

The 30th of June is Army Day or Dia del Ejército in Guatemala. This commemorates the Liberal Revolution of 1871 which put an end to the leadership of Rafael Carrera. Click on culinary calendar for more links between cooking and celebration.