Day of the Dead Bread
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5.0
12 reviews
Excellent
Day of the Dead Bread
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Day of the Dead bread, or pan de muerto, is an authentic and sweet tradition throughout Mexico and several other cultures.
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Ingredients
- 2 envelopes dry yeast
- 1/2 cup warm water
- 3 1/2 to 4 cups unbleached all purpose flour or as needed
- 1/2 teaspoon teaspoon salt
- 9 tablespoons unsalted butter room temperature and cut into small pieces, plus more for the bowl
- 3 large eggs
- 3 large egg yolks
- 7/8 cup condensed milk
- 1 tablespoon orange flower water (available in gourmet stores and Italian and Middle Eastern markets.)
- Sugar or colored sugar crystals or sesame seeds for sprinkling
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Instructions
- In a small bowl, dissolve the yeast in the water and let sit in a warm place for 5 minutes.
- When the yeast is foamy, stir in 4 to 5 tablespoons of the flour to start a sponge. Cover with a damp towel and let sit in a warm place until it's full of bubbles and about doubled in bulk, roughly 45 minutes.
- Meanwhile, place a scant 3 1/2 cups flour and the salt in a large bowl or on a pastry board or clean counter. Cut or rub in the butter with a pastry blender or your fingertips until the dough resembles the texture of coarse cornmeal.
- Beat 2 of the whole eggs and the 3 egg yolks and add to the dough. Gradually add the condensed milk and orange flower water, working them in with your fingertips. Add the sponge and work it in, adding flour as necessary to make a soft but kneadable dough.
- Knead the dough on a lightly floured work surface until smooth and silken, about 10 minutes. (Alternatively, use the dough hook of an electric mixer.) Lightly butter a large bowl and place the dough in it, turning to coat it with the butter. Let sit in a warm place, covered with a damp cloth or piece of plastic wrap, until doubled in bulk, 1 1/2 to 2 hours.
- Punch the dough down. If making undecorated loaves; shape the dough into 3 equal-size round loaves. If making decorated loaves; cut off about one-eighth of the dough and set aside. Divide the rest of the dough into 2 equal portions, shaping each into a ball. Place side by side on a buttered and floured baking sheet, remembering that the loaves will expand during baking. Fashion skull and crossbones with the remaining dough by first dividing it into into four portions. Roll 2 pieces between your palms into long, narrow strips for crossbones. Cut each strip in half and then crisscross 2 strips over each loaf. Shape the two remaining pieces into 2 small balls and lightly press them into the loaves above the crossbones, trying to shape them into skulls. (If you have difficulty in getting them to stick, make gashes in the loaves with a small, sharp knife and press the balls into the gashes.) Cover lightly with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat the oven to 375°F (190°C).
- Beat the remaining egg and brush lightly over the loaves and decorations. Bake the bread for about 40 minutes, until the loaves are golden brown and sound hollow when tapped. Sprinkle the loaves with sugar or, if desired, sesame seeds and return to the oven for about 1 minute to melt. Let cool slightly before showing off the loaves and slicing into. Originally published May 9, 1995.
Nutrition Information
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Serving
1slice
Calories
236kcal
(12%)
Carbohydrates
31g
(10%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
111mg
(5%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 236kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 111mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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