Pan de Muerto is a traditional Mexican sweet bread prepared during the Día de los Muertos celebration. This bread features a round shape with bone-like patterns on top and is sprinkled with sugar after baking.
In a bowl, add the warm milk and sprinkle the yeast over it. Let it sit for about 5-7 minutes until it becomes foamy.
½ cup warm milk, 2 packets active dry yeast
In a large mixing bowl, combine the flour, sugar, salt, and orange zest.
4 cups all-purpose flour, ½ cup sugar, 1 teaspoon salt, 1 Zest of orange
Add the softened butter to the flour mixture and combine. Add in the eggs one by one, mixing well after each addition. Finally, add the yeast-milk mixture and combine until the dough comes together.
⅔ cup unsalted butter, 4 large eggs
On a floured surface, knead the dough for about 10 minutes or until smooth and elastic. If the dough is too sticky, you can add a bit more flour, but be careful not to add too much.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1.5 to 2 hours or until it has doubled in size.
After the dough has risen, punch it down and remove about a quarter of the dough. Divide this smaller portion into several small balls. These will be used to form the "bones." Shape the larger piece of dough into a round loaf and place it on a baking sheet. Use the smaller pieces to form bone-like shapes and arrange them crisscrossed on top of the loaf.
Allow the shaped bread to rise again for about 1 hour.
While the bread is rising, preheat your oven to 350°F (175°C).
Place the bread in the preheated oven and bake for about 35-40 minutes, or until it's golden brown and sounds hollow when tapped.
As soon as you remove the bread from the oven, brush it with melted butter and sprinkle generously with sugar.
¼ cup unsalted butter, Sugar
Allow the bread to cool on a wire rack before serving.
Notes
Ensure your milk is warm, not hot, to activate the yeast correctly.
The dough's rising time can vary based on environmental conditions. A warm, draft-free area is best.
For a citrusy touch, consider adding some orange blossom water to the dough.
Traditionally, Pan de Muerto is enjoyed with hot chocolate or atole.
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