El Dia de los Muertos teaches that death is not frightful and that deceased loved ones are not far away. Calaveras, or skeletons, are a common part of the celebration. This recipe for Pan de Muertos can be shaped like a skull or as a round loaf with crossed bones on top. This recipe is from “Mexican Cuisine.”
Pan de Muertos
Ingredients
- 1/2 cup butter
- 3/4 cup sugar
- 3 teaspoons whole anise seed
- 1 teaspoon salt
- 2 tablespoons orange zest
- 6 cups flour
- 1 1/4 cup water
- 4 large eggs
- 2 packets dry yeast
- Glaze (see three choices below)
Directions
Bring all ingredients to room temperature (except for the water, which should be very warm) before beginning.
In a large bowl, mix together butter, sugar, anise, salt and 1/2 cup of the flour. In a separate bowl, combine the eggs and the water.
Add the egg/water mixture to the first mixture and add in another 1/2 cup of flour. Add in the yeast and another 1/2 cup of flour. Continue to add the flour 1 cup at a time until a dough forms.
Knead on a floured surface for about 1 minute. Cover with a slightly damp dishcloth and let rise in a warm area for 1 hour and 30 minutes.
Bring out dough and punch it down. Remove about 1/4 of it and use it to make bone shapes to drape across the loaf. Or divide the dough into smaller pieces to create other shapes. Let the shaped dough rise for 1 more hour.
Bake in a 350-degree oven for 30 minutes for smaller loaves and up to 45 minutes for larger loaves.
Glaze
- Bring to a boil 3/4 cup sugar and 1/2 cup fresh orange juice. Brush on bread and then sift some additional sugar over the top. Or,
- Mix 3 tablespoons orange juice concentrate and 1/3 cup sugar with 2 egg whites. Brush on bread during the last 10 minutes of cooking. Or,
- Bring to a boil 1/4 cup piloncillo, 1/4 cup sugar, 2/3 cup cranberry juice and 2 tablespoons orange zest. Brush on after bread has cooled.
After the glaze is applied, you may decorate with additional colored sugar.
