HOW TO MAKE: PAN DE MUERTOS – DAY OF THE DEAD BREAD
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Premieres October 31, 2020 – 5:30 pm
More of the 4th Annual – Day of The Dead Here!
Receta de Pan de Muerto
Ingredientes
150 ml (2/3 cup) de leche
500 gr (3 ¾ cup) de harina
100 gr (1/2 cup) de azúcar
12 gr (3/4 tbs) de levadura seca
4 huevos
4 gr (1 tsp) de sal
1 naranja (solo la ralladura)
5 ml (1 tsp)de esencia de azahar
180 gr (3/4 cup) de mantequilla cortada en cubos
Para Glasear
Azúcar según se requiera
Mantequilla derretida la necesaria para barnizar los panes.
Procedimiento
- Hacer un volcán de harina cernida y encima poner la levadura, al centro agregar todos los ingredientes excepto el leche y la mantequilla. Poner únicamente la mitad del azúcar.
- Amasar hasta integrar los ingredientes.
- Agregar la mantequilla, amasar e ir agregando la leche poco a poco hasta que la masa quede resistente, integrar el resto del azúcar hasta obtener una masa elástica y transparente.
- Separar 1/3 de la masa y extender sobre una charola. Refrigerar 15-20 minutos mínimo.
- Bolear el resto de la masa, colocarla en un bowl ligeramente engrasado, y fermentar durante 50 minutos aprox o hasta que doble su tamaño.
- Una vez fermentada la masa, porcionar piezas de 65 gr (0.15 lb) cada una para piezas individuales 250 gr (0.55 lb) para piezas más grandes.
- Bolear y ponerlas en charolas con papel siliconado.
- Formar las canillas y las cabezas del pan y pegarlas con agua sobre las piezas. Si se desea se pueden barnizar con huevo.
- Fermentar nuevamente de 10 a 15 minutos en un lugar tibio para que doble su tamaño.
- Hornear a 190 oC (374 oF) de 10-15 minutos aprox.
- Aún tibios, barnizar con mantequilla fundida y revolcar en azúcar.
Day of the dead bread recipe
Ingredients
2/3 cup (150 ml) milk
500 gr (3 ¾ cup) of wheat flour
100 gr (1/2 cup) of sugar
12 gr (3/4 tbs) dry yeast
4 eggs
4 g (1 tsp) of salt
1 orange (just the zest)
5 ml (1 tsp) orange blossom essence
180 gr (3/4 cup) of cold butter cut into small cubes or pieces
For the Glaze
Sugar as required
Melted butter, the necessary to glaze the bread.
Process
💀 On your table make a volcano with sifted flour and put the yeast on top, in the center add all the rest of the ingredients except milk and butter and add only half the sugar.
💀 Knead until the ingredients are integrated.
💀 Add the butter, knead and add the milk little by little until the dough is resistant, integrate the rest of the sugar until you obtain an elastic and transparent dough. In this step you can knead the dough with your hands, it will take you like 30 or 40 minutes or you can use your mixer with the Dough hook accessory for about 20 minutes.
💀Separate 1/3 of the dough and spread on a tray. Refrigerate 15-20 minutes minimum.
💀Make a ball with the rest of the dough, place it in a lightly greased bowl, and ferment it for about 50 minutes or until doubled in size (put your bowl with the dough in a warm area of your kitchen for better and faster results).
💀 Once the dough has fermented and double its size, portion the dough into pieces of 65 gr (0.15 lb) each for individual pieces or 250 gr (0.55 lb) for larger pieces.
💀 Make the balls with the dough according to the size of your choose for the breed Ball place them in trays with a silicone baking mat or a baking paper.
💀 With the rest of the dough from your fridge form the bones and the heads of the bread and stick them with water on the pieces. If desired, you can use egg instead of water.
💀 Ferment again for 10 to 15 minutes in a warm place to double in size.
💀 For individual pieces, bake at190 oC (374 oF) for about 10-15 minutes or until the bread is brown.
💀For larger pieces, bake at 190 oC (374 oF) for about 15-20 minutes or until the bread is brown.
💀When the bread is still warm, glaze with melted butter and cover it in sugar.
For more information about this and other Mexican recipes please contact:
Daniela Canizal:
Facebook page: @caracolas
Email: caracolaslabgastro@gmail.com