Mexican Day of the Dead Bread

La Cocina de Babel
Mexican Day of the Dead Bread
12
140
75

Description

Mexican Day of the Dead Bread, pan de muerto in Spanish, is a sweet roll baked in Mexico and parts of the United States during the weeks leading up to Dia de los Muertos, or Day of the Dead, an ancient Aztec ritual typically celebrated on November 1st and 2nd. This recipe for day of the dead bread uses yeast as its rising agent and uses cake flour for a lighter texture. Lightly flavored with anise and fresh orange juice, this sweet roll is a tasty treat. The dough should be made the day before so that it can be refrigerated overnight before shaping and baking.

Ingredients

  • 0.5 kilograms cake flour
  • 175 grams sugar
  • 7 grams yeast (dried)
  • 6 eggs (medium, at room temperature)
  • 1 teaspoon pork lard
  • 125 grams butter (at room temperature)
  • 1 tablespoon anise
  • 1 orange
  • 1 tablespoon essence (orange blossom)
  • 50 milliliters milk
  • sugar (for sprinkling)
  • 1 beaten eggs (for brushing)

Directions

  1. In a large bowl, add the flour. Make a well in the center and add all the ingredients.
  2. Mix into a dough for about 30 minutes. If using a food blender, mix for 15 minutes. If necessary add more flour.
  3. Grease the inside of a large bowl.
  4. Moisten your hands with oil, shape the dough into a ball and place into the bowl.
  5. Cover with a clean towel and leave to rise for 2 hours in a warm place.
  6. Refrigerate overnight, the next day the dough will be hard and easier to manage.
  7. Cut the dough into quarters, and shape three pieces into balls.
  8. Place on a lined baking tray.
  9. With the remaining quarter, make 3 small balls to form the top of each bun. Then make 9 little strips to form the ‘bones.’
  10. Brush the buns with a little water and stick 3 ‘bones’ on each one, from top to bottom, and place a small ball on top.
  11. Cover with a clean towel and leave to rise for 2 hours or until doubled in size.
  12. Preheat the oven to 180C.
  13. Brush the buns with beaten egg.
  14. Sprinkle with sugar. (This step may be left until after cooking.)
  15. Sugar may be tinted with red food coloring (optional) which means the buns are for adults, or left white which means they are for children.
  16. Bake for 30 minutes or until base sounds hollow when knocked. If they appear to turn brown too quickly, wrap with aluminum foil.
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NutritionView more

140Calories
Sodium2%DV40mg
Fat8%DV5g
Protein6%DV3g
Carbs7%DV21g
Fiber3%DV<1g

PER SERVING *

Calories140Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat2.5g13%
Trans Fat
Cholesterol55mg18%
Sodium40mg2%
Potassium55mg2%
Protein3g6%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate21g7%
Dietary Fiber<1g3%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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