Pan de Muerto

Upgraded: Oct. 29, 2023

Pan de Muerto Recipe picture by Taste of Home

Components

• 4-1/2 to 5-1/2 cups versatile flour
• 1/2 cup sugar
• 2 bundles (1/4 ounce each) quick-rise yeast
• 1 tablespoon aniseed
• 1 teaspoon salt
• 1 can (5 ounces) vaporized milk
• 1/2 cup butter, cubed
• 1/3 cup water
• 4 big eggs, space temperature level, gently beaten
• GLAZE:
• 1/2 cup sugar
• 1/3 cup orange juice
• Colored sugar or coarse sugar

Instructions

1. In a big bowl, mix flour, sugar, yeast, aniseed and salt. In a little pan, heat milk, butter and water to 120 ° -130 °. Contribute to dry components; beat on medium speed 2 minutes. Include eggs; beat on high 2 minutes. Stir in sufficient staying flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface area; knead till smooth and flexible, 10-15 minutes. Location in a greased bowl, turning as soon as to grease the top. Cover and let increase in a warm location up until doubled, about 1 hour.
3. Punch down dough. Turn onto a gently floured surface area; divide into 4 parts. Forming 3 parts into round loaves. Put on greased baking sheetsForming staying dough into 3 1-in. balls and 6 8-in. hairs looking like bones, tears, or braids. Gently score the tops of round loaves where ornamental stands will be connected; connect hairs to each with water. Leading with little ball. Cover with kitchen area towels; let increase in a warm location up until doubled, about 30 minutes.
4. Preheat oven to 350 °. Bake loaves for 30 minutes. For glaze, integrate sugar and orange juice in little pan. Give a boil over medium heat. Prepare and stir up until syrupy, about 5 minutes. Get rid of from heat.
5. Brush loaves with syrup. Sprinkle with sugar; go back to oven. Bake till golden brown, 5-10 minutes longer. Get rid of from pan to a cake rack to cool.

Nutrition Facts

1/4 loaf: 324 calories, 11g fat (6g hydrogenated fat), 87mg cholesterol, 295mg salt, 48g carb (12g sugars, 2g fiber), 8g protein.