Pan de Muertos

Pan de Muertos

Day of the Dead bread

By
From
My Abuela's Table
Makes
two loaves

2 November is the Day of the Dead. Souls of the departed return to join their families and friends in the land of the living. It is a joyous time, without tears which can make the return pathway slippery!

Ingredients

Quantity Ingredient
7g dry yeast
1/4 cup warm water
3 cups plain flour
1/2 cup sugar
1/2 teaspoon salt
6 eggs, separated
1 tablespoon orange extract
2 tablespoons Anise tea
125g butter
1 tablespoon grated orange rind
extra sugar, for sprinkling

Method

  1. Preheat oven to 190°C.
  2. Dissolve yeast in the warm water. Mix in ½ cup of the flour and combine well. Leave for 15 minutes.
  3. Sift the remaining flour, sugar and salt three times. Pile onto a clean surface and make a well in the centre.
  4. Into the well, add the yeast mixture, egg yolks, orange and anise extract, butter (in small cubes) and orange rind. Mix well.
  5. Add 3 of the egg whites and combine until the dough is smooth. Knead for at least 5 minutes or until firm and elastic.
  6. Place in a bowl and cover, leaving it in a warm place for 2 hours, or until risen.
  7. Divide the dough into two, reserving a little for decoration. Form two loaves and decorate with the reserved dough. You can make your cake into the shape of a skull or bones!
  8. Cover cakes with a slightly damp cloth and leave for another hour.
  9. Brush loaves with milk and sprinkle with extra sugar. Bake for 30 minutes.
  10. Serve warm with a mug of Mexican hot chocolate.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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