This pan de muerto is a version of the bread made for the November 2 celebration known as Día de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals.
Ingredients
- milk: 0.25 cup
- butter or margarine: 0.25 cup
- warm water (110 degrees F/45 degrees C): 0.25 cup
- all-purpose flour: 3 cups
- white sugar: 0.25 cup
- anise seed: 2 tsp
- ¼ teaspoons active dry yeast: 1 piece
- salt: 0.5 tsp
- eggs: 2 piece (beaten)
- orange zest: 1 Tbsp
- white sugar: 0.25 cup
- orange juice: 0.25 cup
- orange zest: 2 tsp
- white sugar: 2 Tbsp
Metric Conversion
Stages of cooking
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To make the bread: Heat milk and butter in a medium saucepan over low heat until butter melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C).
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Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft.
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Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
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Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour.
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Preheat the oven to 350 degrees F (175 degrees C).
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Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze.
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To make the glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes. Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.
