Pan de Muertos (Mexican Bread of the Dead) recipe
All Recipes Breakfast and Brunch Recipes Breakfast Bread Recipes
Ingredients
- ¼ cup margarine ¼ cup milk ¼ cup warm water (110 degrees F/45 degrees C) 3 cups all-purpose flour 1 ¼ teaspoons active dry yeast ½ teaspoon salt 2 teaspoons anise seed ¼ cup white sugar 2 eggs, beaten 2 teaspoons orange zest ¼ cup white sugar ¼ cup orange juice 1 tablespoon orange zest 2 tablespoons white sugar
Nutrition Info
- 207.5 caloriescarbohydrate: 35.7 gcholesterol: 31.4 mgfat: 5.1 gfiber: 1.1 gprotein: 4.8 gsaturatedFat: 1 gservingSize: -sodium: 155.6 mgsugar: 11.3 gtransFat: : -unsaturatedFat: : -
Directions Pan de Muertos (Mexican Bread of the Dead)
Directions
-
Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.