This recipe is from "The Rustic Table" by Constance Snow. This is my favorite Pan de Muerto recipe because of the nice orangey flavor.
- 1⁄2 cup warm water
- 2 1⁄4 teaspoons active dry yeast
- 4 1⁄2 cups bread flour
- 1 tablespoon anise seed, crushed
- 1 orange, zest of, grated
- 5 large eggs
- 1 cup unsalted butter, melted and cooled to lukewarm
- butter, for greasing pans
- 3 tablespoons orange liqueur
- 1⁄3 cup sugar
- 2 teaspoons salt
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 2 tablespoons orange juice (fresh)
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon grated orange zest
- yellow or orange colored crystal sugar, crystals or candy sprinkles
- For the Bread:.
- Pour warm water into a 1 quart bowl and sprinkle yeast over water. Set aside in a warm place that is free of draft until bubbly, about 5 minutes.
- Stir 1 cup of flour to make a sponge. Cover the bowl with plastic wrap and set aside until the sponge doubles in volume, about 1 hour.
- Scrape the sponge into the bowl of an electric mixer. Beat in anise seeds, orange zest, butter, orange liqueur, sugar, salt, eggs and 2 cups of flour. Beat the batter on medium speed for about 5 minutes. Reduce the speed to low and add, one 1/4 cup at a time, the remaining 1 1/2 cups of flour until it forms a very soft dough that cleans the side of the bowl.
- Knead with hook for 4 minutes (dough will be smooth and very soft, but it should not be sticky, if needed add more flour by the tablespoon to preventing sticking). Place the dough in a greased bowl, cover it with a cloth and set aside to rise in a warm place free of draft until doubled in volume, about 1 1/2 hour.
- Grease 2 8-inches round cake pans. Gently deflate dough and divide in half, (dough will be very soft). Carefully transfer each half to a greased cake pan, turning the edges under to smooth the top as best you can. Cover the pans loosely with plastic wrap, then with damp cloths and let stand in a warm place until dough rises to the top of pan, about 1 1/2 to 2 hours.
- Preheat oven to 350°F.
- Bake bread until hollow when thumped, about 35 to 40 minutes. Immediately remove the loaves from pans and place them on a wire rack to cool completely.
- For Glaze:.
- Stir everything together until smooth, add more orange juice if necessary to reach spread consistency.
- Spread glaze over cooled loaves and sprinkle with toppings.
Very nice! I had doubts about the huge amount of butter, so I cut back by 1/4 cup. It turned out perfectly fine, although it did get very dark. My fault, I should have covered it with tinfoil after 20 minutes. Thanks for posting!
Made for Remember the Alamo challenge WT8
This is an excellent Pan De Muerto! I made the dough in my automatic bread machine and then I shaped it by hand and baked it in the oven for a authentic look. It turned out beautifully. The orange and anise were just perfect. I'm not a huge anise fan, but it added great flavor along with the orange. The glaze was very tasted. I juiced the orange and then cooked it on the stove. I made this for day of the dead and I'll definitely be making it again.
The only time I've had Pan de Muerto was when learning about it in Spanish class - either middle or high school. I don't remember liking it terribly much - very anise-y, kind of tough. It could be my memory is fading (it was a LONG time ago), or that my palate at the time was less than sophisticated. This recipe, made to teach my son a bit about Dia de Los Muertos, was absolutely fantastic! I did not have any orange liqueur, so I used orange juice. I also started it later than I should have, so I skipped the first rising and formed the loaves straight from the mixing bowl. The bread had a lovely, tender texture, very mild anise flavor and the glaze was a tasty, beautiful finish. I will definitely make this again - maybe even before next year's Dia de Los Muertos!