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 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 MUERTO (MEXICAN BREAD OF THE DEAD)
This recipe is from "The Rustic Table" by Constance Snow. This is my favorite Pan de Muerto recipe because of the nice orangey flavor.
Provided by Queen Dana
Categories Breads
Time 6h35m
Yield 2 loaves
Number Of Ingredients 17
Steps:
- For the Bread:.
- Pour warm water into a 1 quart bowl and sprinkle yeast over water. Set aside in a warm place that is free of draft until bubbly, about 5 minutes.
- Stir 1 cup of flour to make a sponge. Cover the bowl with plastic wrap and set aside until the sponge doubles in volume, about 1 hour.
- Scrape the sponge into the bowl of an electric mixer. Beat in anise seeds, orange zest, butter, orange liqueur, sugar, salt, eggs and 2 cups of flour. Beat the batter on medium speed for about 5 minutes. Reduce the speed to low and add, one 1/4 cup at a time, the remaining 1 1/2 cups of flour until it forms a very soft dough that cleans the side of the bowl.
- Knead with hook for 4 minutes (dough will be smooth and very soft, but it should not be sticky, if needed add more flour by the tablespoon to preventing sticking). Place the dough in a greased bowl, cover it with a cloth and set aside to rise in a warm place free of draft until doubled in volume, about 1 1/2 hour.
- Grease 2 8-inches round cake pans. Gently deflate dough and divide in half, (dough will be very soft). Carefully transfer each half to a greased cake pan, turning the edges under to smooth the top as best you can. Cover the pans loosely with plastic wrap, then with damp cloths and let stand in a warm place until dough rises to the top of pan, about 1 1/2 to 2 hours.
- Preheat oven to 350°F.
- Bake bread until hollow when thumped, about 35 to 40 minutes. Immediately remove the loaves from pans and place them on a wire rack to cool completely.
- For Glaze:.
- Stir everything together until smooth, add more orange juice if necessary to reach spread consistency.
- Spread glaze over cooled loaves and sprinkle with toppings.
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
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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