-
-
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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 207Original recipe yields 12 servings (1 large round loaf)
- Adjust
- US
- Metric
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
Share
Explore more
Reviews
Read all reviews 100127 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
Newest
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 ...