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My review
Pan de Muertos (Mexican Bread of the Dead)
Lola
"This is a version of the bread that is made for the November 2 celebration known as the Dia de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals."
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Ingredients
servings 207 calsOriginal recipe yields 12 servings (1 large round loaf)
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- You may substitute 1/2 teaspoon anise extract for the anise seeds.
Nutrition Facts
Per Serving: 207 calories; 5.1 g fat; 35.7 g carbohydrates; 4.8 g protein; 31 mg cholesterol; 156 mg sodium. Full nutrition
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Reviews
Read all reviews 100127 Ratings
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Most helpful positive review
12/22/2000
Nov. 2, "Day of the Dead," was also my Dad's birthday. I made a batch of Pan de Muertos and my sister and I took it out to the cemetery, where we sat beside my Dad's grave and shared the bread a...
Most helpful critical review
11/3/2009
I'm not sure if I did something wrong. I followed the recipe exactly, but the bread was very dry and not enjoyable. Smelled great while cooking and the blend of tastes was interesting, just to d...
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12/22/2000
Nov. 2, "Day of the Dead," was also my Dad's birthday. I made a batch of Pan de Muertos and my sister and I took it out to the cemetery, where we sat beside my Dad's grave and shared the bread a...
11/2/2000
My daughter made this for her Spanish class. It was so easy. She got it right on the first try!
12/13/2001
Although I am not a big fan of licorice in bread, this was pretty good. I had to make it for a class assignment and everyone liked it. This was a lot easier than the one found in the newspaper...
10/27/2003
Once again, need it for my son's spanish class, 25 extra credit points. I baked a practice loaf but didn't need to as it turned out excellent. Good texture and flavor. I also used my bread ma...
10/23/2008
I have been making Pan de Muertos for years, using different recipes, this year I both decided to use a new recipe and use my bread maker. I used the recipe with two minor changes, a little extr...
11/15/2002
I made this for my Spanish class. It is sweet on the outside and a wholesome taste on the inside. I've had it once before, and my proffessor who lived in spanish speaking countries said it wase ...
11/2/2006
Delicious! I baked two small loafs - hoping that would help with the dryness; I also doubled the yeast (used one pkg. of yeast). If you are worried whether it is done or not, temp it - bread sho...
2/6/2003
I love this bread sooooo much! I make it on the dough setting in my bread machine, then bake in the oven. It is great for snacking, breakfast, or whatever. Smells amazing while baking. Can't...
12/26/2009
I wanted to give this five stars, but I've made this a few times and tweaked the recipe to taste more authentic. Most importantly, I use a 50/50 combination of bread flour and all-purpose flour ...