This pan de muerto is a version of the bread made for the November 2 celebration known as Día de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals.
Prep Time::25 mins
Cook Time::45 mins
Additional Time:: 2 hrs
Total Time:: 3 hrs 10 mins
Servings::12
Yield::1 large round loaf
Ingredients
Bread:
¼ cup milk
¼ cup butter or margarine
¼ cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
¼ cup white sugar
2 teaspoons anise seed
1 ¼ teaspoons active dry yeast
½ teaspoon salt
2 large eggs, beaten
1 tablespoon orange zest
Glaze:
¼ cup white sugar
¼ cup orange juice
2 teaspoons orange zest
2 tablespoons white sugar
Directions
Gather the ingredients.
To make the bread: Heat milk and butter in a medium saucepan over low heat until butter melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C).
Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft.
Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze.
To make the glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes.
Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.