PAN DE MUERTO
WHAT YOU NEED
- 1 cup Cacique® Crema Mexicana
- 1/2 cup butter, unsalted
- 1/2 cup warm water
- 6 cups all-purpose flour
- 1/2 Tbsp. active dry yeast
- 1 tsp. salt
- 1 tsp. anise seeds, ground
- 2 tsp. cinnamon, ground
- 1/2 cup white sugar
- 4 eggs, beaten
- 4 tsp. orange zest
- FOR THE GLAZE
- 1/2 cup white sugar
- 1/2 cup orange juice
- 2 Tbsp. orange zest
- 4 Tbsp. white sugar (for sprinkling)
HOW TO MAKE IT
- In a medium saucepan, over low heat warm the Cacique® Crema Mexicana and the butter, until the butter melts. Remove from the heat and stir in the warm water. The mixture should be around 110°F. Set aside.
- If using a heavy-duty mixer use the hook attachment or mix by hand using a wooden spoon. In a large bowl combine 1 cup of flour, yeast, salt, ground anise seeds, cinnamon and ¼ cup of sugar. Slowly add the warm cream mixture, mix until incorporated, add ½ cup of flour and the eggs and orange zest, and mix until well combined. Stir in ½ 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 large bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 2 hours.
- Punch the dough down and divide the dough evenly into 10 pieces. For each piece, take ¼ of the dough and set aside. Roll the larger piece into a ball. From the ¼ portion of the dough, remove a large pinch and roll into a small round ball (set aside), with the balance of the dough make 2 bone shapes. Lay the bone shapes across the top of the larger ball, making an X pattern, and place the smaller round dough ball on top. Repeat the process to make your 10 small Pan de Muertos. Place the breads on two lightly greased baking sheets, cover with plastic wrap and let rest in a warm place for 1 more hour or until just about doubled in size.
- Preheat oven at 350°F and bake for about 35 minutes, until the bread is golden. Remove from oven, let cool slightly, then brush with glaze.
- Glaze preparation: In a small saucepan combine 1/2 cup sugar, orange juice and orange zest. Bring to a boil over medium heat for 2 minutes. Brush over top of each bread while still warm. Sprinkle glazed bread with white sugar.
