Pan De Muerto (Bread Of The Dead)

Name: Pan De Muerto (Bread Of The Dead)
Prep time: 4 h
Cook time: 45 min
Total time: 4 h 45 min
Yield: 2 Loaves
Ingredients: 1¼ oz packet active dry yeast; 4 ⅓ C all-purpose flour; ¼ C warm water; 1½ C Crushed Cinnamon Toast Crunch; 6 large eggs; 1¼ tsp kosher salt; 3 Tbsp orange extract; 2 Tbsp anise extract; ¾ C sugar; ¾ C unsalted butter; 6 Tbsp melted butter

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Prep Time
4 hrs
Cook Time
mins
Total Time
4 hrs 45 mins
Servings
2 Loaves
Course
Bread
Cuisine
Mexican

Pan De Muerto (Bread Of The Dead)

Tyler Rodriguez

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

1¼ oz packet active dry yeast
4 ⅓ C all-purpose flour divided
¼ C warm water
1½ C Crushed Cinnamon Toast Crunch divided
6 large eggs
1¼ tsp kosher salt
3 Tbsp orange extract
2 Tbsp anise extract
¾ C sugar
¾ C unsalted butter softened
6 Tbsp melted butter divided

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Instructions

Mix yeast, ⅓ cup flour, and ¼ cup warm water in the bowl of a stand mixer with a spatula until a sticky dough forms. Let rest, uncovered, in a warm, draft-free area until starter looks very loose and bubbles are forming on top, about 35 minutes.
Whisk eggs, salt, orange and anise extract, and ¾ cup sugar in a medium bowl until foamy and sugar begins to dissolve, about 1 minute. Add egg mixture and remaining 4 cups flour and 1 cup Cinnamon Toast Crunch to starter and mix with a dough hook on medium-low speed, adding the ¾ cup softened butter a few pieces at a time, until a soft dough forms, about 5 minutes. Increase speed to medium and continue mixing until dough is shiny and elastic, about 10 minutes.
Lightly brush a large bowl with 2 tablespoons melted butter. Transfer dough to bowl, then cover with plastic wrap and let rise in a warm, draft-free area until almost doubled in size, around 2 hours.
Line 2 large baking sheets with parchment paper; then coat with nonstick spray. Turn out dough onto a clean work surface, then cut dough in half. Remove a baseball-sized chunk of dough from each half, then reshape the larger halves into balls and place on one of the baking sheets. Shape the smaller dough balls into logs and cut into four equal-sized pieces each (8 total). Roll two pieces into balls and place on the second baking sheet.
With the remaining six pieces of dough, roll them into a ball, then roll them out into 6 inch logs, making them thinner in the middle and wider at the ends to resemble bones. Place them on the baking sheet.
Brush all 10 pieces of dough with 2 tablespoons melted butter and loosely cover with plastic wrap. Let rise in a warm, draft-free area until almost doubled in size, around 1½ hours.
Preheat oven to 325 degrees. Remove plastic wrap, then carefully lift a bone from the ends and place over the large dough ball at a 12-6 o'clock heading. Place a second bone at 10-4 o'clock, and the third at 8-2 o'clock. Place a smaller dough ball on top (at the intersection of all three bones) and press down gently into the bones and main ball.
Bake until browned and bread sounds hollow when tapped. Working in batches, brush ¼ of a loaf with melted butter and sprinkle with remaining crushed Cinnamon Toast Crunch, working quickly so it sticks to the loaf. Repeat until both loaves are covered, then allow to sit on wire racks for 1 hour to cool before slicing. Enjoy with hot chocolate.