October 24, 2012

Pan de Muerto

Pan de Muerto

This traditional “bread of the dead” is made to celebrate the Mexican holiday “El Día de los Muertos” or the Day of the Dead. It is an integral part of the culture and holiday altar and it is often served with hot chocolate.

 

Ingredients:

 

- ½ cup warm water

 

- 1 ounce dry yeast

 

- ¾ cup sugar

 

- 2 ¼ cups flour

 

- ½ teaspoon salt

 

- 8 egg yolks

 

- 4 whole eggs

 

- 1 cup butter

 

- ½ cup lard

 

- 1 tablespoon grated orange peel

 

- 2 tablespoons of orange blossom extract

 

- 3 tablespoons of anise extract

 

- 7 ½ tablespoons of milk

 

- 1 tablespoon flour (for glaze)

 

- ½ cup of water (for glaze)

 

- 2 egg yolks (for glaze)

 

- 1 egg (for glaze)

 

- Sugar glaze (for glaze)

 

Directions:

 

1. For the dough: Put the water in a glass bowl and add the yeast. Stir to dissolve and set it aside.

 

2. Add 6 to 8 tablespoons of flour to the yeast mixture to form a stiff dough and then leave it in a warm spot until it doubles in size.

 

3. In a separate bowl, mix the rest of the flour and the sugar. Add the salt, 3 whole eggs, 7 egg yolks, the lard, the orange peel, the butter, and the extracts. Add 6 ½ tablespoons of milk and mix well. When it forms dough, knead it briefly.

 

4. Add the yeast mixture and knead it all together until the dough is smooth and elastic. Grease a glass bowl with butter and place the bread inside.

 

5. Spread a little bit of butter on the surface and cover the dough with a dish town. Set it aside for 12 hours or until it doubles in size.

 

6. Knead the dough briefly. Pinch two 2-inch balls, eight 2-inch strips, and eight 1-inch balls. Divide the remaining dough in half and roll it into tow circles. Place the circles on a greased baking sheet.

 

7. Beat together 1 egg yolk, 1 tablespoon of milk, and 1 whole egg. Brush the big circles with the mixture and place the 2 inch balls in the center of each.

 

8. Decorate the circumference of the big balls with the 1 inch balls and strips. Allow the bread to rise for 1 hour.

 

9. Preheat the oven to 375 degrees.

 

10. Bake the bread for 30 to 40 minutes.

 

11. For the glaze: In a small saucepan mix the flour, water, egg yolks and the whole egg over medium heat. Stir constantly for 5 minutes or until the mixture thickens and becomes creamy.

 

12. Brush the baked bread with the glaze and sprinkle it with sugar.

 

13. Place the bread back in the oven and bake for 5 minutes. Remove it from the oven, and sprinkle it with more sugar. Serve when cooled.

 

14. Enjoy!

 

Did you like this recipe? Will you make it this Day of the Dead?

 

Learn more about “El Día de los Muertos” here.

More in English

todos los artículos

The right birth control for you: A quick guide to choosing your contraception (PHOTOS)
Don't fry your hair! Tips and tricks to have sleek look without the heat damage (PHOTOS)
Miracle drink: The many health benefits of coffee (PHOTOS)
Latina and Childless: Why it is ok to say that you don't want children (PHOTOS)
Abuelita's insomnia remedies: Latin Grandma's home cures for when you can't sleept (PHOTOS)
  • more Photos
  • |
  • <
  • >

todos los artículos

Exercises for a summer body
Jessica Serrano shows you the latest trends in bikinis
Halle Berry shares her beauty secret, or does she?
Michael Kors Fall Winter
Rouland Mouret Fall Winter
  • more Videos
  • |
  • <
  • >
Fiery Meatball Soup

Fiery Meatball Soup

 Ingredients: Meatballs- 2 pounds ground beef- 1 egg- 1/4 cup bread crumbs- 1/2 cup uncooked white rice- 2 teaspoons ground cumin- 1/2 teaspoon garlic powder- 1/4 teaspoon salt Soup- 10 cups chicken broth- 4 carrots,...

Read More
Abuelita’s Pan de Manzana

Abuelita’s Pan de Manzana

This delicious recipe is just like the one that grandma used to make. If you follow this recipe as is, it will make 2 loaves.Source: Allrecipes.comIngredients:- 1 ½ teaspoons of cinnamon- 3 cups and 1 teaspoon of all-purpose...

Read More
Abuelita’s Guave Atole

Abuelita’s Guave Atole

Atole is a traditional hot drink from Mexico and a real holiday treat! Usually accompanied with tamales, this seasonal favorite is made from corn and is sometimes flavored. Try this tropical twist on the traditional delight. Ingredients...

Read More
Puerto Rican Coquito

Puerto Rican Coquito

For Puerto Ricans, it’s not Christmastime without Coquito. This traditional alcoholic beverage is a holiday staple for Boricua families. You can’t go wrong with this simple, and yummy recipe.  Ingredients - 1 can of...

Read More
Abuelita's Rosca de Reyes

Abuelita's Rosca de Reyes

Rosca de Reyes, also known as Three Kings Bread, is a Mexican tradition. It is usually made to celebrate Three Kings day on January 6th. Make this holiday delight for your family to enjoy with a yummy cup of hot chocolate or atole. These...

Read More
  • more Articles
  • |
  • <
  • >
COMENTARIOS