Recipe: Pan de Muerto, or Bread of the Dead
An easy-to-follow recipe for pan de muerto, a traditional food of Día de Muertos.
From the collection of Christina Gilman, original author unknown.
Ingredients
1 cup milk
1/2 cup butter, softened
1/2 cup sugar
1 1/2 tsp salt
1 tsp finely grated orange peel
1/2 tsp anise seed, ground
1 tbsp active dry yeast
1 pinch sugar
1/4 cup warm water
2 eggs
3 egg yolks
1 tsp water
5 1/4 - 5 1/2 cups all purpose flour
2 tbsp sugar
Directions
Scald milk by heating to just under boiling point (about 180 degrees F). Pour over butter, 1/2 cup sugar, salt, orange peel and ground anise seed in a large bowl. Stir until sugar is dissolved. Let cool.
Stir yeast and pinch of sugar into 1/4 cup warm water. Let stand until yeast is softened.
Beat eggs and egg yolks in a small bowl. Spoon 2 Tbsp beaten eggs into another small bowl or custard cup. Stir in 1 tsp water. Refrigerate and use for glaze.
Stir softened yeast and remaining beaten eggs into milk mixture. Stir enough flour into milk mixture to make a stiff dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, at least 10 minutes, adding more flour if needed.
Clean and grease bowl. Place dough in bowl, turning to grease all sides. Cover with a dry dish cloth towel. Let stand in warm place free from drafts until doubled in bulk, about 1 hour.
Punch down dough and turn out onto surface. Let rest while greasing 2 small baking sheets. Divide dough in half. Set aside about 1/3 cup from each half. Shape large pieces of dough into smooth round loaves. Place on prepared sheets. Brush with some of the reserved egg mixture. Divide one of the small pieces of dough into three equal pieces. Roll 2 of the pieces into 8 or 9 inch ropes. Shape ends of ropes to resemble knobs on bones. Cross bones shapes over the top of one loaf, stretching to reach bottom of each side. Shape third piece of dough into a ball. Moisten bottom with egg mixture. Place in center of crossbones, pressing firmly. Repeat with remaining small piece of dough and remaining loaf. Cover loosely with towels. Let stand in a warm place until doubled in bulk, about 45 minutes.
Pre-heat oven to 350 degrees F. Brush loaves evenly with egg mixture. Sprinkle each loaf with 1 Tbsp sugar. Bake 30 - 35 minutes or until browned. Remove from baking sheet; cool on racks. Makes 2 loaves.
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