PAN DE MEURETE (BREAD OF THE DEAD) OR SUGAR SKULL CAKE
From my Bread Maker's Bible, this looks like a really cool and extravagant sweet bread. It immediately conjured up images of festivities and sugar skulls to me so a quick Googling revealed that this bread is traditionally baked in Mexico in the weeks preceding Dia de los Muertos (11/2.) It is often decorated with bone-like pieces, so raid the Halloween clearance for bone sprinkles! Book recommends pink sugar crystals. See Recipe #429187 for how to hydrate dried orange rind or make your own zest!
Provided by the80srule
Categories Yeast Breads
Time 2h30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Dissolve the yeast in the water, then add 1 cup of flour.
- Stir to make a soft spongey texture, cover with a dishcloth, and let rise in a warm place until doubled, about 30-40 minutes.
- Set aside 1/2 cup flour.
- Add the remaining 3 1/2 cups flour, salt, and sugar to the yeast mixture.
- In another bowl, mix the cooled butter, eggs, anise water, orange blossom water, and orange rind.
- Mix this butter mixture with the yeast-flour mixture, incorporating well.
- Pour the reserved 1/2 cup flour onto a clean board or sil-pat. Then pour the completed dough onto it. It will be very soft, so keep your hands floured and knead lightly.
- Place into a greased bowl and set in a warm place (like the oven turned off) for about 90 minutes to rise.
- Shape into a round loaf in a lightly greased and flour 9-inch pie pan.
- Bake at 350F for 30 minutes.
- Make the glaze with the icing sugar, vanilla, and just enough milk to make a glaze of frosting consistency.
- Glaze only the top of the bread when it has cooled. Sprinkle with pink sugar crystals, bone sprinkles, fondant sugar skulls, whatever tickles your fancy!
Nutrition Facts : Calories 1414.9, Fat 54.9, SaturatedFat 31.8, Cholesterol 401, Sodium 1099.6, Carbohydrate 203.6, Fiber 5, Sugar 82.3, Protein 27
PAN DE MUERTOS (MEXICAN BREAD OF THE DEAD)
This is a version of the bread that is made for the November 2 celebration known as the Dia de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals.
Provided by Althea
Categories Breakfast and Brunch Breakfast Bread Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
- In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
- Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
- Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
- To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 35.7 g, Cholesterol 31.4 mg, Fat 5.1 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1 g, Sodium 155.6 mg, Sugar 11.3 g
PAN DE MUERTO
You'll find this pan de muerto, or bread of the dead, at the center of the elaborate Day of the Dead altar festooned with sugared skulls, flowers and other mementos of the family's departed.
Provided by Rachel Wharton
Categories dessert, side dish
Time 2h
Yield Three 7-inch rounds
Number Of Ingredients 11
Steps:
- Mound 560 grams of flour in a large mixing bowl. Sprinkle with 1/2 cup of the sugar and salt. Add yeast, breaking it up with your fingertips. Mix lightly.
- Make a well in the center of the flour mixture. In the well, add eggs and 1/2 cup of the lard. With your fingers or a wooden spoon, slowly draw flour into eggs and shortening until they're mixed into the flour. Gradually add the milk. The dough will be messy and very sticky.
- Flour a work surface heavily, and have more flour ready to use. Turn dough onto the surface and begin to knead aggressively, sprinkling with flour liberally until dough is soft, smooth and supple, and rebounds after a touch. Divide into four equal pieces and form into smooth rounds. Allow to rest in a warm spot for 20 minutes. Meanwhile, grease a large baking sheet with lard.
- Once they have rested, gently flatten three of the four pieces into 6-inch rounds, patting them around the edges so they retain a slight dome in the middle. Place them on the baking sheet several inches apart; if necessary, use more than one sheet. To the fourth piece, add remaining 2 tablespoons lard, 2 tablespoons sugar, and 2 tablespoons flour, kneading until well incorporated. This is for decorating the rounds with the traditional skull and crossbones; it will be supple but stiffer than the bread dough.
- To make the crossbones decorations, divide the decorating dough into three equal sections. From one section, break off a ball about 1 inch in diameter and set aside. Divide the remaining part of that section into two, rolling each into a rope a few inches long, with some parts of the rope fatter than the others. (Do this by gently rolling the dough with your hand outstretched, with only the three middle fingers touching the dough, so that the dough between your fingers is puffier than the rest.) Cross the two "bones" in an "X" across a round of bread, and place the small ball of dough in the center. Repeat with remaining dough. Set the breads aside to rise for one hour. Meanwhile, heat the oven to 350 degrees.
- The bread may be baked plain, or gently brushed with egg white and sprinkled with sesame seeds. Bake until browned and fragrant, about 45 minutes, or until it produces a hollow sound when tapped on the bottom. If baked plain, it may be brushed afterward with melted lard and dusted with sugar or cinnamon sugar. Serve warm or at room temperature.
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