Pan de Muertos (Mexican Bread of the Dead)

Name: Pan de Muertos (Mexican Bread of the Dead)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoons active dry yeast; 2 teaspoons anise seed; 2 eggs, beaten; 710 milliliters all-purpose flour; 59 milliliters margarine; 59 milliliters milk; 59 milliliters orange juice; 1 Tbsp orange zest; 2 teaspoons orange zest; 1 teaspoons salt; 59 milliliters warm water (110 degrees F/45 degrees C); 59 milliliters white sugar; 2 Tbsps white sugar

Pan de Muertos (Mexican Bread of the Dead) might be a good recipe to expand your bread recipe box. One portion of this dish contains roughly 10g of protein, 15g of fat, and a total of 409 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 45 minutes. If you have eggs, sugar, sugar, and a few other ingredients on hand, you can make it. Plenty of people really liked this Mexican dish.

Instructions

Heat the milk and the butter together in a medium saucepan, until the butter melts.

Ingredients you will need

Butter

Milk

Equipment you will use

Sauce Pan

Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).

Ingredients you will need

Water

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.

Ingredients you will need

Orange Zest

Anise

Dough

All Purpose Flour

Sugar

Yeast

Egg

Milk

Salt

Equipment you will use

Bowl

Turn the dough out onto a lightly floured surface and knead until smooth and elastic.

Ingredients you will need

Dough

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.

Ingredients you will need

Dough

Punch

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Dough

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes.

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Oven

Remove from oven let cool slightly then brush with glaze.

Ingredients you will need

Glaze

Equipment you will use

Oven

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.

Ingredients you will need

Orange Juice

Orange Zest

Glaze

Sugar

Equipment you will use

Sauce Pan

Brush over top of bread while still warm.

Ingredients you will need

Bread

Sprinkle glazed bread with white sugar.

Ingredients you will need

Granulated Sugar

Bread

Equipment

Ingredients

Servings:

1teaspoons

active dry yeast 2teaspoons

anise seed 2

eggs, beaten 710milliliters

all-purpose flour 59milliliters

margarine 59milliliters

milk 59milliliters

orange juice 1Tbsp

orange zest 2teaspoons

orange zest 1teaspoons

salt 59milliliters

warm water (110 degrees F/45 degrees C)59milliliters

white sugar 2Tbsps

white sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.