Pan de Muerto (Mexican Bread of the Dead)

Name: Pan de Muerto (Mexican Bread of the Dead)
Prep time: 25 min
Cook time: 35 min
Yield: 12
Cuisine: Mexican,
Ingredients: 1/2 cup whole milk warmed to 100°F; 1 packet (1/4 oz) active dry yeast (about 2 1/4 teaspoons); 2 large eggs at room temperature; 1 tbsp orange blossom water; 1 tbsp fresh orange zest; 3 cups flour divided; 3/4 cup sugar divided; 4 tbsps unsalted butter at room temperature, divided (plus more for greasing); 1 tsp El Guapo® Anise Seed; 1

A Pan de Muerto so good you’ll want to enjoy it year-round! Mexican Bread of the Dead is traditionally baked in the days leading up to Día de los Muertos – a celebration of the lives of friends, family and loved ones who have passed. Our take honors the sl... Read More Read Less

25m

PREP TIME

35m

COOK TIME

209

CALORIES

10

INGREDIENTS

Servings: 12

Ingredients

1/2 cup whole milk, warmed to 100°F
1 packet (1/4 ounce) active dry yeast, (about 2 1/4 teaspoons)
2 large eggs, at room temperature
1 tablespoon orange blossom water Substitutions available
- water
1 tablespoon fresh orange zest
3 cups flour, divided
3/4 cup sugar, divided
4 tablespoons unsalted butter, at room temperature, divided (plus more for greasing)
1 teaspoon El Guapo® Anise Seed

INSTRUCTIONS

1 Dissolve yeast in warm milk in small bowl. Let stand 10 minutes until bubbles appear on top (see Tip below for notes!). Whisk eggs, orange blossom water and orange zest in separate bowl. Set aside.
2 Mix 1/2 cup of the flour, 1/2 cup of the sugar, 2 tablespoons of the butter, anise seed and salt in large bowl until mixture resembles coarse crumbs. Stir in milk mixture, egg mixture and 1/2 cup of the remaining flour, just until blended. Gradually add remaining 2 cups flour, mixing after each addition, just until dough comes together. Knead 5 to 7 minutes until dough forms a smooth ball. Transfer dough to large greased bowl. Cover with clean, dry kitchen towel and place in warm, draft-free area. Let rise 1 hour to 1 hour and 30 minutes, or until doubled in size.
3 Pinch off a 2-inch ball of dough; set aside. Shape remaining dough into a smooth ball and place in center of large greased baking sheet. Press to flatten slightly. Divide reserved 2-inch dough ball into 3 separate balls. Roll 2 of the balls into ropes to resemble bones and place on top of dough on sheet pan in criss-cross shape. Place remaining small dough ball in center of the criss-cross ropes. Cover dough with a clean, dry kitchen towel and return to warm area. Let rise 30 minutes longer.
4 Preheat oven to 350°F. Bake bread 30 to 35 minutes, covering loosely with foil or parchment paper after 20 minutes to avoid over-browning. Cool slightly.
5 Melt remaining 2 tablespoons butter. Brush evenly over warm bread. Sprinkle with remaining 1/4 cup sugar. Slice into wedges to serve.
6 Test Kitchen Tips:
•After mixing the milk and yeast, bubbles should appear after about 10 minutes. If no bubbles appear, this means the yeast is inactive and no longer good. Discard the milk mixture and start over with fresh active yeast and warm milk for best results in making the bread dough.
•A good place to proof dough (which means to let it rise before baking) is in an oven that is turned OFF, but with the light turned on. This will generate just enough warmth and keep dough away from drafts to allow the dough to rise well.