Don't miss another issue…      Subscribe

Pan De Muertos (All Saints and All Souls Day Bread)

 
49bc8b47dcd9be8a81c9 550
232

Pan De Muertos (All Saints and All Souls Day Bread) recipe

Yield

24

servings

Prep

1

hrs

Cook

30

min

Ready

5

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 pound unbleached all-purpose flour
plus extra for bowl and work surface
1 ¼ teaspoons sea salt
cup sugar
1 ½ tablespoons yeast, active dry
½ cup water
plus 2 tbsp
3 large eggs
lightly beaten
butter
for greasing bowl
*
1 cup sugar
14 tablespoons butter
softened, plus extra for greasing baking sheets
1 pound unbleached all-purpose flour
plus extra for board and bowl
8 egg yolks
and 2 tbsp water, lightly beaten
*
¼ cup water
1 teaspoon orange flower water
*
4 egg yolks
lightly beaten
*
¼ cup butter
melted
cup sugar

Directions

For the Starter: Put the flour, salt sugar, and yeast into a mixing bowl and gradually beat in the water and eggs.

(Mexican bakers do not bother to cream the yeast, knowing that it is fresh -- do it if you wish).

Continue beating until the dough forms a cohesive mass around the dough hook; it should be sticky, elastic and shiny -- about 5 minutes.

Turn out onto a floured board and form into a round cushion shape.

Butter and flour a clean bowl.

Place the dough in it and cover with greased plastic wrap and a towel and set aside in a warm place -- ideally 70F -- until the dough doubles in volume, about 2 hours.

The Final Dough:

Liberally grease 4 baking sheets (for both breads).

Put the starter, sugar and butter into a mixing bow and mix well, gradually beating in the flour and egg yolks alternately.

Beat in the water and flavoring -- you should have a slightly sticky, smooth, shiny dough that just holds its shape (since, eggs, flour, climates, differ, you may need to reduce or increase the liquid).

Turn the dough into a lightly floured surface and form into a round cushion shape.

Wash out mixing bowl, butter and flour it, and replace the dough in it.

Cover with greased plastic wrap and a towel and set aside in a warm place -- ideally about 70F -- for about 1½ hours, until it almost doubles in size, or set aside overnight in the bottom of the refrigerator.

Bring the dough up to room temperature before attempting to work with it.

Turn out on to a lightly floured board and divided the dough into two equal pieces.

Set one aside for forming later. Take three quarters of the dough and roll it into a smooth ball.

Press it out to a circle about 8 in in diameter -- it should be about 1 in thick.

Press around the edge to form a narrow ridge -- like the brim of as hat -- and transfer to one of the greased baking sheets.

Cover loosely with greased plastic wrap and set aside in a warm place (about 70F) to rise half its size again -- about 1 hour.

Taking the remaining 1 quarter of the dough, divide it into four equal parts.

Roll one of the parts into a smooth ball.

Roll the other three into strips 8 in long, with four knobs each, one on each end and two about 1.

5 in from the one at the end (for bones).

Transfer the four pieces to another greased tray, cover loosely with greased plastic wrap and set aside to rise for about 1 hour.

Repeat these steps to form the second bread with the remainder of the dough.

Heat the oven to 375℉ (190℃).

At the end of the rising period, carefully place the strips of dough forming the bones across the main part of the bread, place the round ball in the middle to form the skull, and press your finger in hard to form the eye sockets.

Brush the surface of the dough well with the beaten yolks and bake at the top of the oven until well browned and springy -- about 15 minutes.

Turn off the oven, open the door, and let the bread sit there for 5 minutes more.

Remove from the oven, brush with melted butter, and sprinkle well with sugar.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 166731% of calories from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 34g 170%
Trans Fat 0g
Cholesterol 294mg 98%
Sodium 1162mg 48%
Total Carbohydrate 86g 86%
Dietary Fiber 7g 28%
Sugars g
Protein 61g
Vitamin A 35% Vitamin C 0%
Calcium 7% Iron 67%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Pan de Muerto (Bread of the Dead)

Dia de los Muertos: Mexican Day of the Dead

Dia de los Muertos, the Day of the Dead, is a Mexican holiday celebrated November 1 and 2. It is a blend of Aztec and Catholic traditions. Even though Halloween and Dia de los Muertos are close together on the calendar and have similar themes, they are not related.

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed