PAN DE MUERTOS

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Pan de Muertos image

Provided by Diana Kennedy

Categories     Bread     Mixer     Egg     Breakfast     Dessert     Bake     Orange     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 large bread about 11 inches (28cm) in diameter, or two small ones

Number Of Ingredients 19

The starter
1 pound (450g) all-purpose flour (about 4 scant cups/950 ml), plus extra for bowl and working surface
1 1/4 teaspoons sea salt, finely ground
2 ounces (60g) sugar, about 1/3 cup (83 ml)
2/3 ounce (20g) crumbled cake yeast, about 2 tablespoons, or 1 scant tablespoon active dry yeast
1/2 cup (125ml) plus 2 tablespoons water
3 large eggs, lightly beaten
Unsalted butter, for greasing bowl
The dough
8 ounces (225g) sugar, about 1 cup (250ml)
7 ounces (200g) unsalted butter, softened, plus extra for greasing baking sheets
1 pound (450g) all-purpose flour, about 4 scant cups (950ml), plus extra for board and bowl
8 egg yolks, lightly beaten with 2 tablespoons water
About 1/4 cup (65ml) water
1 teaspoon orange flower water and/or grated rind of 1 orange
The glaze
4 egg yolks, well beaten
About 1/4 cup (65ml) melted, unsalted butter
1/3 cup (83ml) granulated sugar

Steps:

  • For the starter:
  • Put the flour, salt, sugar, and yeast into a mixing bowl and gradually beat in the water and eggs. Continue beating until the dough forms a cohesive mass around the dough hook. It should be sticky, elastic, and shiny, about 5 minutes. Turn the dough out onto a floured board and form into a round cushion. Butter a clean bowl and sprinkle well with flour. Place the dough into it, cover with greased waxed paper and a towel, and set aside in a warm place-ideally about 70°F (21°C)-until the dough has doubled in volume, 1 1/2 to 2 hours.
  • For the dough:
  • Tear the starter into pieces and put it, the sugar, and the butter into the bowl of a mixer and mix well with the dough hook, gradually beating in the flour alternately with the yolks. Beat in the water and flavoring-you should have a slightly sticky, smooth, shiny dough that just holds its shape (since eggs, flours, and climates differ you may need to reduce or increase the liquid). Turn the dough out onto a lightly floured board and form into a round cushion shape.
  • Butter a clean bowl and dust well with flour and place the dough in it. Cover with greased waxed paper and a towel, and set aside in a warm place, about 70°F (21°C), until it is almost doubled in size, about 1 1/2 hours. Or, if you have the time, set it aside gently weighted down in the refrigerator overnight. (If you choose the latter, allow the dough to come up to room temperature before shaping it.)
  • Liberally grease four baking sheets-two for main "bodies" and two for the "heads and bones." Turn the dough out onto a floured board and divide into two equal pieces. Set one piece aside under plastic wrap while you work with the first.
  • Take three-fourths of the dough and roll it into a smooth ball. Press it out to a circle about 8 inches (20cm) in diameter-it should be about 1 inch (2.5cm) thick. Press around the edge of the dough to form a narrow ridge of about 1 inch (2.5cm)-like the brim of a hat-and transfer to one of the baking sheets. Cover loosely with greased waxed paper and set aside in a warm place, about 70°F (21°C), to rise about half its size again, about 1 hour.
  • Divide the remaining one-quarter of dough into four equal parts. Roll one piece into a smooth ball-that will be the head. Roll out the other three pieces into strips about 8 inches (20cm) long, forming knobs as you do it. Place these onto a second tray, cover as before, and set aside to rise for about 1 hour. Repeat the steps to form the second bread.
  • Preheat the oven to 375°F (190°C). At the end of the rising period, place the three "bones" at regular intervals across the dough with the round ball in the middle and make two indentations for "eyes." Brush the surface of the dough with the beaten eggs and bake until well browned and springy to the touch, 15 to 20 minutes. Turn the heat off, open the oven door, and let the breads sit for about 5 minutes.
  • Transfer the breads to racks, brush with the melted butter, and sprinkle well with the sugar. It is best to let the breads cool off for about 2 hours before eating. If well stored, they will keep soft for several days and, in fact, improve in flavor.

Joshua Acquah
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This bread is delicious! It's so soft and fluffy, and the orange and anise flavors are perfect together. I will definitely be making this again.


Sylvester mazibuko Mazibuko
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I'm not a huge fan of anise, but I really enjoyed this bread. The orange flavor is really strong and it balances out the anise nicely.


Unseen gamer “the gamer”
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This bread is so delicious! I love the orange and anise flavors. It's the perfect bread for a special occasion.


Deeqo
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I've made this bread several times and it's always a hit. It's so easy to make and the results are always amazing.


Joyce Mmbone
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This recipe is a must-try! The bread is so soft and fluffy, and the orange and anise flavors are perfectly balanced. It's the perfect bread for any occasion.


Oliver Smith
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Just made this bread and it's delicious! The anise flavor is subtle but really adds something special. I'll definitely be making this again.


Cy21 Qaxc51
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I'm not a baker, but this recipe was easy to follow and the bread turned out great! It was a big hit at my Dia de los Muertos party.


booty man
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This bread is amazing! It's so soft and fluffy, and the orange and anise flavors are just perfect. I will definitely be making this again.


Landon Hall
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Easy to make and so delicious! I've already shared the recipe with all my friends.


Google world
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This recipe is a keeper! The bread is so moist and flavorful. I love the anise and orange zest in it. It's the perfect bread for a special occasion.


Mottalib Sheik
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Absolutely delicious! I've made this recipe several times and it's always a hit. The bread is soft and fluffy, and the orange and anise flavors are perfectly balanced.