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
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
This is a Nicaraguan bread. 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.