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Prep Time: Cook Time: Total Time:
Mexican Pan De Los Muertos-Bread For The Dead
1 package active dry yeast
1/3 cup warm water, 110 degrees
1 cup butter
1/4 cup granulated sugar
1/2 teaspoon salt
3 cups all purpose flour
1 tablespoon water
1 teaspoon crushed aniseed
1/2 finely shredded orange peel
3 eggs
1 egg yolk
1 egg white
2 teaspoons water
granulated sugar to sprinkle
Soften yeast in 1/4 cup water, set aside. In mixer bowl cream butter, 1/4 cup sugar and salt. Blend in 1/2 cup of the flour, water, aniseed and orange peel. Add eggs and egg yolk, beat 2 minutes at medium speed. Blend in yeast mixture and 1 cup of the remaining flour and beat 3 minutes at high speed.
By hand stir in remaining 1 1/2 cups flour. Cover and refrigerate 4 hours. Turn onto lightly floured surface. Remove 1/4 of the dough and set aside.
Shape remainder into a ball. Place on greased baking sheet; flatten
to a 6" round.
Divide reserved piece of dough into 4 portions. Roll two pieces into two 7" ropes to form "crossbones." Combine egg white and 2 teaspoons water.
Place crossbones in an X atop loaf, attaching with some of egg white mixture.
Roll one of the remaining portions into a 2" ball of dough and place in the depression, attaching with egg white. Cut the last piece of dough into 4 portions, shape each into a teardrop and secure onto sides of loaf with egg white.
Cover and let rise in warm place 30 to 40 minutes or till nearly double.
Bake in 325 degrees oven for 35 to 40 minutes or till done. Remove to rack. Brush hot loaf with remaining egg white mixture, sprinkle with sugar. Repeat brushing and sprinkling after 5 minutes.
Yields 1 loaf.
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Mexican Pan De Los Muertos-Bread For The Dead
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Category: Recipes
Prep Time: Cook Time: Total Time:
Mexican Pan De Los Muertos-Bread For The Dead
1 package active dry yeast
1/3 cup warm water, 110 degrees
1 cup butter
1/4 cup granulated sugar
1/2 teaspoon salt
3 cups all purpose flour
1 tablespoon water
1 teaspoon crushed aniseed
1/2 finely shredded orange peel
3 eggs
1 egg yolk
1 egg white
2 teaspoons water
granulated sugar to sprinkle
Soften yeast in 1/4 cup water, set aside. In mixer bowl cream butter, 1/4 cup sugar and salt. Blend in 1/2 cup of the flour, water, aniseed and orange peel. Add eggs and egg yolk, beat 2 minutes at medium speed. Blend in yeast mixture and 1 cup of the remaining flour and beat 3 minutes at high speed.
By hand stir in remaining 1 1/2 cups flour. Cover and refrigerate 4 hours. Turn onto lightly floured surface. Remove 1/4 of the dough and set aside.
Shape remainder into a ball. Place on greased baking sheet; flatten
to a 6" round.
Divide reserved piece of dough into 4 portions. Roll two pieces into two 7" ropes to form "crossbones." Combine egg white and 2 teaspoons water.
Place crossbones in an X atop loaf, attaching with some of egg white mixture.
Roll one of the remaining portions into a 2" ball of dough and place in the depression, attaching with egg white. Cut the last piece of dough into 4 portions, shape each into a teardrop and secure onto sides of loaf with egg white.
Cover and let rise in warm place 30 to 40 minutes or till nearly double.
Bake in 325 degrees oven for 35 to 40 minutes or till done. Remove to rack. Brush hot loaf with remaining egg white mixture, sprinkle with sugar. Repeat brushing and sprinkling after 5 minutes.
Yields 1 loaf.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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