1/3 Photos of Pan De Muerto (Mexican Bread of the Dead)
6 hrs 35 mins
Queen Dana's Note:
This recipe is from "The Rustic Table" by Constance Snow. This is my favorite Pan de Muerto recipe because of the nice orangey flavor.
My Private Note
Units: US | Metric
- 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
- 1For the Bread:.
- 2Pour 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.
- 3Stir 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.
- 4Scrape 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.
- 5Knead 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.
- 6Grease 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.
- 7Preheat oven to 350°F.
- 8Bake 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.
- 9For Glaze:.
- 10Stir everything together until smooth, add more orange juice if necessary to reach spread consistency.
- 11Spread glaze over cooled loaves and sprinkle with toppings.
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Nutritional Facts for Pan De Muerto (Mexican Bread of the Dead)
Serving Size: 1 (1567 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2749.0
- Calories from Fat 1072
- Total Fat 119.1 g
- Saturated Fat 70.0 g
- Cholesterol 739.5 mg
- Sodium 2530.2 mg
- Total Carbohydrate 374.4 g
- Dietary Fiber 9.4 g
- Sugars 153.3 g
- Protein 48.3 g
The following items or measurements are not included:
oranges, zest of