Tradicional Pan De Muerto Recipe

OMG, this bread recipe is like a cozy hug from my abuela! 🥰 With hints of anise and orange zest, it’s perfect for showing off my baking skills and bringing everyone together over a delicious slice! 🍞✨

In my latest recipe exploration, I delved into the creation of the traditional “Pan de Muerto.” This flavorful bread, known for its aromatic blend of anise seeds and a hint of orange zest, embodies a delightful balance between sweetness and spice. I love how the granulated sugar and ground cinnamon topping adds the perfect finishing touch.

Tradicional Pan De Muerto Recipe Ingredients

• All-purpose Flour: Provides structure with gluten, a source of carbohydrates.
• Granulated Sugar: Sweetens the bread; adds sweetness and moisture.
• Anise Seed: Adds a licorice-like flavor; aromatic and slightly sweet.
• Active Dry Yeast: Leavens the dough, creating light, airy texture.
• Whole Milk: Adds richness and moisture; contains proteins and fats.
• Unsalted Butter: Enhances flavor and texture; rich in fats.
• Orange Zest: Adds fresh citrus aroma; brightens flavor profile.
• Ground Cinnamon: Provides warm, sweet spice; aromatic and flavorful.

Tradicional Pan De Muerto Recipe Ingredient Quantities

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• 4 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons anise seed
• 1/4 cup warm water (about 110°F/43°C)
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup whole milk
• 1/4 cup unsalted butter, softened
• 4 large eggs
• 1 tablespoon orange zest
• 1/2 cup unsalted butter, melted (for topping)
• 1/4 cup granulated sugar (for topping)
• 1 teaspoon ground cinnamon (for topping)

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How to Make this Tradicional Pan De Muerto Recipe

1. In a large mixing bowl, combine the flour, granulated sugar, salt, and anise seed. Set aside.

2. In a small bowl, dissolve the yeast in warm water. Let it sit for about 10 minutes until it becomes frothy.

3. In a separate bowl, mix the softened butter, whole milk, and orange zest together. Add this to the yeast mixture.

4. Add the eggs one at a time to the flour mixture, mixing well after each addition.

5. Pour in the yeast and butter mixture into the flour mixture. Stir until the dough begins to come together.

6. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about
1.5 to 2 hours or until doubled in size.

7. Punch down the dough and shape it into a large round loaf, reserving a small portion of the dough for decoration. Shape the reserved dough into ‘bone’ shapes to decorate the top of the loaf.

8. Place the loaf on a greased baking sheet, decorate with the ‘bones,’ cover, and let rise again for about an hour.

9. Preheat your oven to 350°F (175°C). Bake the bread for 35 to 45 minutes, or until golden brown and sounds hollow when tapped.

10. While the bread is cooling slightly, mix the melted butter, remaining sugar, and cinnamon. Brush the bread with melted butter and sprinkle generously with the cinnamon sugar mixture. Let it cool completely before serving.

Tradicional Pan De Muerto Recipe Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Separate bowl
4. Measuring cups and spoons
5. Wooden spoon or spatula
6. Baking sheet
7. Plastic wrap or clean kitchen towel
8. Pastry brush
9. Oven
10. Cooling rack

FAQ

• Q: Can I use instant yeast instead of active dry yeast?
  A: Yes, you can use instant yeast. Use the same amount, but you can skip the step of dissolving it in water.
• Q: How long does the dough need to rise?
  A: The dough should rise in a warm place until doubled in size, which usually takes about 1.5 to 2 hours.
• Q: Can I make this recipe without anise seed?
  A: Yes, you can omit anise seed if you prefer, though it contributes to the traditional flavor.
• Q: How can I tell when the bread is done baking?
  A: The bread is done when it sounds hollow when tapped on the bottom and has a golden-brown color, typically after 35-45 minutes in the oven.
• Q: What is the purpose of the orange zest?
  A: Orange zest adds a subtle citrus flavor that complements the traditional taste of Pan de Muerto.
• Q: How should I store leftover bread?
  A: Store it in an airtight container at room temperature for up to 3 days or freeze it for up to a month.
• Q: Can the dough be prepared the night before?
  A: Yes, you can let the dough rise in the refrigerator overnight for convenience.

Tradicional Pan De Muerto Recipe Substitutions and Variations

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• For the all-purpose flour, you can substitute with bread flour for a slightly chewier texture.
• You can replace granulated sugar with coconut sugar for a subtle caramel flavor.
• If you don’t have anise seed, you can use fennel seed or a combination of ground cinnamon and ground cloves for a different flavor profile.
• For whole milk, substitute with almond milk or oat milk to make it dairy-free.
• Instead of orange zest, try lemon zest for a different citrus note.

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Pro Tips

1. Proofing the Yeast Ensure the water for dissolving the yeast is at the right temperature, around 110°F (43°C). Too hot can kill the yeast, while too cold may not activate it properly. Use a kitchen thermometer for accuracy.

2. Kneading Technique When kneading the dough, avoid adding too much extra flour, as this can make the bread dense. The dough should be slightly sticky yet manageable. Knead until smooth and elastic for the best texture.

3. Rising Environment Create an optimal environment for the dough to rise by placing the covered bowl in a slightly warm oven (turned off) or a warm, draft-free area. Humidity can also aid in proper rising, so placing a bowl of warm water in the oven can help.

4. Decorative Tips To make the “bone” decorations on top stick better, apply a bit of water to the dough before placing them on. Press gently so they adhere during the second rise and baking process.

5. Finishing Touches After brushing the melted butter on the baked bread, let it rest for a minute before sprinkling the cinnamon sugar. This allows the butter to soak in slightly without the sugar melting too fast, creating a delicious and textured coating.