Pan De Muertos
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour
- 1 packet yeast (dry yeast)
- 75 g water, lukewarm
- 75 g milk, lukewarm
- 2 egg (s)
- 50 g butter, liquid / melted
- 75 grams sugar
- 1 pinch (s) salt
- 1 teaspoon anise (seeds)
- 1 egg (s)
- 2 teaspoons water
- Cinnamon - sugar, colored sugar sprinkles or orange icing
Print Recipe
Pin Recipe Instructions
- Mix the flour with the dry yeast. Mix the milk, water, butter, sugar, salt, aniseed and eggs together. Add liquid to the flour and knead to form an elastic dough, possibly add more flour (if the dough sticks) or more milk (if the mixture is too dry). Cover and let rise in a warm place for an hour. Then knead the dough again and set aside about an eighth. Shape the rest into a round loaf. Shape the rest of the dough into elongated sticks (bones), some small ovals (skulls), and place them on the bread. Put the bread on a baking sheet and let rise again for an hour.
- For the egg glaze, beat the egg with two teaspoons of water and brush the bread with it. Sprinkle lightly with cinnamon sugar (or skip this step and frosting later). Bake in the oven at 180 degrees for about 40 minutes, possibly cover with aluminum foil if it gets too dark. Cooking test: The bread must sound hollow when you knock on the floor.
- There are infinitely many variations for this bread in Mexico. Sometimes smaller rolls in the shape of a skull are baked or round pieces that are imaginatively decorated.
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