Pan De Muertos (Mexican Bread Of The Dead) - cooking recipe

Ingredients
    1/4 cup margarine
    1/4 cup milk
    1/4 cup warm water (110 degrees F/45 degrees C)
    3 cups all-purpose flour
    1 1/4 teaspoons active dry yeast
    1/2 teaspoon salt
    2 teaspoons anise seed
    1/4 cup white sugar
    2 eggs, beaten
    2 teaspoons orange zest
    1/4 cup white sugar
    1/4 cup orange juice
    1 tablespoon orange zest
    2 tablespoons white sugar
Preparation
    Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
    In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
    Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
    Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
    Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
    To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

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