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  1. Exported from MasterCook

  2. Pan de Muertos (All Saints and all Souls Day Bread)

  3. Recipe By : Dianna Kennedy-The Art of Mexican Cooking

  4. 1 Preparation Time :

  5. Categories :

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. The Starter

  8. plus extra for bowl and work surface

  9. 1 1/4 tsp sea salt

  10. 1 1/2 tbsp active dry yeast

  11. 1/2 cup plus 2 tbsp water

  12. 3 lg eggs -- lightly beaten

  13. unsalted butter for greasing bowl

  14. The starter -- cut in small pieces

  15. 1 cup sugar

  16. 14 tbsp unsalted butter -- softened

  17. plus extra for greasing baking sheets

  18. 1 pound unbleached flour

  19. plus extra for board and bowl

  20. 8 egg yolk and 2 tbsp water -- lightly beaten

  21. 1/4 cup water

  22. 1 tsp orange flower water or grated rind of 1 orange

  23. The Glaze

  24. 4 egg yolks -- lightly beaten

  25. 1/4 cup unsalted butter -- melted

  26. 1/3 cup sugar

  27. Typed for you by Jazzbel


  29. For the Starter:

  30. Put the flour, salt sugar, and yeast into a mixing bowl and gradually beat

  31. in the water and eggs.(Mexican bakers do not bother to cream the yeast,

  32. knowing that it is fresh--doit if you wish). Continue beating until the

  33. dough forms a cohesive mass around the dough hook; it should be sticky,

  34. 5 minutes

  35. form into a round cushion shape. Butter and flour a clean bowl. Place the

  36. dough in it and cover with greased plastic wrap and a towel and set aside

  37. 70F--until the dough doubles in volume, about hours.

  38. The Final Dough

  39. Liberally grease 4 baking sheets (for both breads). Put the starter, sugar

  40. and butter into a mixing bow and mix well, gradually beating in the flour

  41. and egg yolks alternately. Beat in the water and flavoring--you should

  42. have a slightly sticky, smooth, shiny dough that just holds its

  43. shape (since, eggs, flour, climates, differ, you may need to reduce or increase the liquid). Turn the dough into a lightly floured surface and form into a round cushion shape.

  44. Wash out mixing bowl, butter and flour it, and replace the dough in it.

  45. Cover with greased plastic wrap and a towel and set aside in a warm

  46. 70F--for about 1 1/2 hours, until it almost doubles in

  47. size, or set aside overnight in the bottom of the refrigerator.

  48. Bring the dough up to room temperature befrore attempting to workwith it.

  49. Turn out on to a lightly floured board and divided the dough into two equal

  50. pieces. Set one aside for forming later. Take three quarters of the dough

  51. and roll it into a smooth ball. press it out to a circle about 8 in in

  52. diameter--it should be about 1 in thick. Press around the edge to form a

  53. narrow ridge--like the brim of as hat--and transfer to one of the greased

  54. baking sheets. Cover loosely with greased plastic wrap and set aside in a

  55. warm place (about 70F) to rise half its size again--about 1 hour. taking

  56. the rmaining 1 quarter of the dough, dicide it into four equal parts. Roll

  57. one of the parts into a smooth ball. Roll the other three into strips 8 in

  58. long, with four knobs each, one on each end and two about 1 1/2 in from the

  59. onet at the end (for bones). transfer the four pieces to another greased

  60. tray, cover loosely with greased plastic wrap and set aside to rise for about 1 hour.

  61. Repeat these steps to form the second bread with the remainder of the

  62. dough.

  63. Heat the oven to 375F.

  64. At the end of the rising period, carefully place the strips of dough

  65. forming the bones across the main part of the bread, place the round ball

  66. in the middle to form the skull, and press your finger in hard to form the

  67. eye sockets. Brush the surface of the dough well with the beaten yolks and bake at the top of the oven unti well browned and springy--about 15

  68. minutes. Turn off the oven, open the door, and let the bread sit there for 5 minutes more. Remove from the oven, brush with melted butter, ans

  69. sprinkle well with sugar. - - - - - - - - - - - - - - - - - -


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