Three Kings Bread

By carol gorman

Typically served with hot chocolate, this easy-to-make holiday bread is a Mexican tradition.

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Ingredients

• 1 pkt. (8 g) active dry yeast
• 1/4 cup warm water
• 1/4 cup granulated sugar, divided
• 6 Tbsp. whole milk, divided
• 6 Tbsp. butter, divided
• 3 cups plus 1 Tbsp. flour, divided
• 1/4 tsp. salt
• 3 eggs, divided
• 2 oz. (1/4 of 225-g pkg.) Baker's Semi-Sweet Chocolate, cut into 4 pieces
• 85 g (about 1/3 of 250-g pkg.) Philadelphia Brick Cream Cheese, divided
• 1-1/4 cups icing sugar, divided
• 1/3 cup ground almonds
• 2 Tbsp. chopped dried mixed fruit

Details

Servings 12
Preparation time 30mins
Adapted from kraftcanada.com

Preparation

Step 1

Combine yeast, water and 1 tsp. granulated sugar in small bowl. Warm 1/4 cup milk. Add to 1/4 cup (4 Tbsp.) butter in large bowl; stir until melted. Add 1-1/2 cups flour, remaining granulated sugar, salt, 2 eggs and yeast mixture; beat on low speed until blended. Gradually add 1-1/2 cups of the remaining flour; beat 2 to 3 min. or until mixture forms soft dough.

Knead dough on lightly floured surface 5 min. Let rest 10 min. Roll out to 20x6-inch rectangle. Place chocolate pieces, about 3 inches apart, down centre of dough rectangle; fold dough lengthwise in half. Roll into 20-inch log; bring ends together to form ring. Place on parchment-covered baking sheet; cover with plastic wrap. Let rise in warm place 2 hours or until doubled in size.

Meanwhile, mix remaining butter, flour, 60 g cream cheese, 1/2 cup icing sugar and nuts until blended. Divide into 5 pieces; roll each into 1-inch log. Wrap in plastic wrap. Refrigerate until ready to use.

Heat oven to 350°F. Beat remaining egg; brush over dough. Top dough with nut logs; press gently into dough to secure.

Bake 30 to 35 min. or until golden brown. Cool 10 min. Meanwhile, mix remaining cream cheese, milk and icing sugar until blended.

Transfer bread to wire rack. Drizzle with glaze; top with fruit.