Pan de Muerto

Total Time

Prep: 40 min. + rising Bake: 35 min.

Makes

3 loaves

Updated: Oct. 27, 2023

Ingredients

• 4-1/2 to 5-1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 packages (1/4 ounce each) quick-rise yeast
• 1 tablespoon aniseed
• 1 teaspoon salt
• 1 can (5 ounces) evaporated milk
• 1/2 cup butter, cubed
• 1/3 cup water
• 4 large eggs, room temperature, lightly beaten
• GLAZE:
• 1/2 cup sugar
• 1/3 cup orange juice
• Colored sugar or coarse sugar

Directions

1. In a large bowl, mix flour, sugar, yeast, aniseed and salt. In a small saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 10-15 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Shape 3 portions into round loaves. Place on greased baking sheets. Shape remaining dough into three 1-in. balls and six 8-in. strands resembling bones, tears, or braids. Lightly score the tops of round loaves where decorative stands will be attached; attach strands to each with water. Top with small ball. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
4. Preheat oven to 350°. Bake loaves for 30 minutes. Meanwhile, for glaze, combine sugar and orange juice in small saucepan. Bring to a boil over medium heat. Cook and stir until syrupy, about 5 minutes. Remove from heat.
5. Brush loaves with syrup. Sprinkle with sugar; return to oven. Bake until golden brown, 5-10 minutes longer. Remove from pan to a wire rack to cool.

Nutrition Facts

1/4 loaf: 324 calories, 11g fat (6g saturated fat), 87mg cholesterol, 295mg sodium, 48g carbohydrate (12g sugars, 2g fiber), 8g protein.

source https://www.tasteofhome.com/recipes/pan-de-muerto/

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