El Pan De Muerto Food

PAN DE MUERTOS (MEXICAN BREAD OF THE DEAD)

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.

PAN DE MUERTOS ( DAY OF THE DEAD BREAD)

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.

EL PAN DE MUERTO

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.

PAN DE MUERTO

Steps:

• Mezcla la levadura y el agua templada en un tazón pequeño; déjala reposar 10 min. Entretanto, mezcla la harina, 2/3 taza del azúcar, la cáscara rallada de naranja y las semillas de anís en el tazón grande de una batidora usando la pieza para mezclar masa. Agrega la mezcla de levadura; bátelo bien. Añade 4 huevos, uno por uno, batiendo a velocidad baja después de agregar cada uno. Añade el queso crema; bátelo durante 5 min. o hasta que esté bien mezclado, deteniéndote de vez en cuando para raspar el fondo y los lados del tazón.
• Amasa la masa durante 3 min. sobre una superficie ligeramente enharinada; forma una bola, agregándole, si es necesario, hasta 1/2 taza más de harina para evitar que se pegue. Pon la bola en un tazón grande rociado con aceite en aerosol; tápala con un paño de cocina limpio. Deja que la masa suba en un lugar templado durante 1 hora 30 min. o hasta que haya duplicado su volumen. Divídela en 4 trozos y aparta uno de ellos. Divide los 3 trozos restantes en tercios. Forma una bola con cada uno de los 9 trozos más pequeños; ponlas en 2 charolas (bandejas) para hornear cubiertas con papel para hornear (parchment paper).
• Divide la masa que apartaste en 10 trozos pequeños; reserva uno. Divide los 9 trozos restantes por la mitad y forma con cada trozo un "hueso" de 7 pulgs. de largo. Coloca 2 huesos cruzados encima de cada bola de masa en las charolas. Forma 9 bolitas pequeñas con el trozo que reservaste; pon cada bolita en el centro de cada "x". Tápalas; déjalas subir en un lugar templado 1 hora 30 min. o hasta que hayan duplicado su volumen.
• Calienta el horno a 375ºF. Bate el huevo restante y úsalo para barnizar la masa. Pon el pan en el horno; reduce inmediatamente la temperatura a 350ºF. Hornéalo 25 min. o hasta que esté dorado. Pasa el pan a rejillas de metal. Barnízalo con el jugo de naranja; espolvoréale el azúcar restante. Déjalo enfriar completamente.