PAN DE MUERTOS ( DAY OF THE DEAD BREAD)
this is a version of the bread that is made for November 2 celebration known as el Dia de los Muertos (Day of the Dead) in Mexico. My Spanish teacher gave our class this recipe, and most of us molded the bread into shapes, like skulls, bones, angels, animals, etc.
Provided by Rachel Lynn
Categories Yeast Breads
Time 3h40m
Yield 20 slices, 20 serving(s)
Number Of Ingredients 11
Steps:
- Mix all dry ingredients together except the 4 1/2 cups of flour.
- In small pan, heat the milk, the water, and the butter.
- Add liquid mixture to the dry mixture.
- Beat well.
- Mix in the eggs and 1 1/2 cups of flour. Beat well.
- Put in rest of flour, little by little.
- Knead the mixture for 10 minutes.
- Put dough in bowl and allow to rise until has doubled in size, or about an hour and a half.
- Punch dough down and reshape it with some "bone" shapes on top to decorate it.
- Let rise another hour.
- Heat 1/2 cup sugar and the 1/3 orange juice over stove until melted.
- Brush over dough.
- Bake at 350°F for about 40 minutes.
Nutrition Facts : Calories 239.8, Fat 6.2, SaturatedFat 3.4, Cholesterol 50.3, Sodium 175.7, Carbohydrate 39.9, Fiber 1.3, Sugar 10.5, Protein 5.9
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.
EL PAN DE MUERTO
In celebration of Mexico's Day of the Dead, this bread is often shaped into skulls or round loaves with strips of dough rolled out and attached to resemble bones.
Provided by j2359591
Categories Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- In a saucepan over medium flame, heat the butter, milk and water until very warm but not boiling.
- Meanwhile, measure out 1-1/2 cups flour and set the rest aside.
- In a large mixing bowl, combine the 1-1/2 cups flour, yeast, salt, anise seed and sugar.
- Beat in the warm liquid until well combined.
- Add the eggs and beat in another 1 cup of flour.
- Continue adding more flour until dough is soft but not sticky.
- Knead on lightly floured board for ten minutes until smooth and elastic.
- Lightly grease a bowl and place dough in it, cover with plastic wrap and let rise in warm place until doubled in bulk, about 1-1/2 hours.
- Punch the dough down and shape into loaves resembling skulls, skeletons or round loaves with"bones" placed ornamentally around the top.
- Let these loaves rise for 1 hour.
- Bake in a preheated 350 F degree oven for 40 minutes.
- Remove from oven and paint on glaze.
- Glaze: Bring to a boil for 2 minutes, then apply to bread with a pastry brush.
- If desired, sprinkle on colored sugar while glaze is still damp.
Nutrition Facts : Calories 3957.3, Fat 124, SaturatedFat 68.5, Cholesterol 1005.1, Sodium 3506.2, Carbohydrate 604.9, Fiber 23.1, Sugar 109.2, Protein 102.3
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MEXICAN BREAD OF THE DEAD RECIPE (PAN DE MUERTO)
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4.9/5 (87)Total Time 2 hrs 35 minsCategory BreadsCalories 228 per serving
- Place the 4 eggs, margarine, salt and half of the sugar in the mixer bowl. Using the Hook attachment start working the dough for about 2 minutes. Add the All-purpose flour in small amounts alternating with the water. Add the dry active yeast and mix until well combined.
- Continue now by adding one at a time the butter, the orange zest, the rest of the sugar and the orange blossom essence, mixing well after each addition until soft dough forms.
- Get the dough out of the mixer bowl and place onto work surface; knead until smooth, dusting work surface lightly with flour as needed if the dough begins to stick. Knead for a couple more minutes. Coat the interior of a large bowl with margarine; transfer dough to bowl and cover with plastic wrap. Let stand in a warm place until it doubles in size, about 45 minutes to 1 hour.
- Transfer the dough from the bowl onto working surface, separate 300 grams of the dough to form the decorative bones later on. Cut the rest of the dough in 70grs. pieces or in two equal pieces if making 2 large breads. (Making sure to separate 300 grams of dough to form the decorative bones.). Prepare 2 greased baking sheets, set aside.
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