My Goya crepes were amazing (and my kids enjoyed it!) so I thought of using another Goya product in my recipe.
The texture of this bread is similar to pies and tarts, flaky but very moist and soft.
I wasn’t able to do a step-by-step photo as to how to create the braids, however this demo from Eat,Live,Run can help you figure out how it’s done.
The trick is to just keep on stretching your dough until it rolled into a big rectangular shape.
Be careful not to get it too thin in any places or you dough will end up with a hole or a tear when you start cutting its sides into strips.
And for my final tip – spread A LOT of chocolate! 🙂
- 1 cup evaporated milk (warm)
- 1 stick butter melted
- 1/4 cup white sugar
- 1/2 tsp salt
- 3 cups bread flour
- 1 1/2 tsp quick yeast
- 1 jar Goya Hazelnut Spread
- Egg wash
- 1 egg or
- 2 tbsp milk/cream
- Put milk, butter, sugar, salt, yeast, and bread flour into a bowl
- Using a mixer blend all ingredients together until forms into a dough
- Cover for 2 hours until the dough has doubled its size
- Pre-heat oven to 350F or 180C
- Roll the dough into a floured surface and form a large rectangle using a rolling pin
- Cut the sides into 1″ strips
- Spread Goya Choco Hazelnut within the parallel lines
- Then fold over one leg over another from left to right or right to left until you reach the end.
- Spread egg wash or milk on top to create a golden crust.
- Bake for 30-35 minutes