Pan de Muerto - Bread of the Dead
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- 1/2 c
- butter room temperature
- 1 1/4 c
- water which should be very warm, but not hot
- 6 c
- 2 pkg
- dry yeast
- 1 tsp
- 3 tsp
- whole anise seed
- 2 Tbsp
- orange zest
- 3/4 c
- 4 large
- eggs room temperature
- glaze see below
Knead on a floured surface for about 1 minute. Cover with a slightly damp dishcloth and let rise in a warm area for 1 hour and 30 minutes.
Remove about 1/4 of it and use it to make bone shapes to drape across the loaf (see below.)
Or divide the dough into smaller pieces to create other bone shapes. Let the shaped dough rise for 1 more hour.
The most common bone decorations are very simple. Sometimes it's just a matter of forming ball shapes and pressing them into the loaf in a line. You could also take a piece of dough, roll it into a long cylinder and place a ball at each end. You can get much more detailed if you like, but even a slightly "knobby" looking loaf will get the idea across.
Bring to a boil- 3/4 cup sugar and 1/2 cup fresh orange juice. Brush on bread and then sift some additional sugar over the top.
Mix 3 tablespoons orange juice concentrate and 1/3 cup sugar with 2 egg whites. Brush on bread during the last 10 minutes of cooking.
Bring to a boil- 1/4 cup piloncillo, 1/4 cup sugar, 2/3 cup cranberry juice and 2 tablespoons orange zest. Brush on bread after bread has cooled.