Pan De Muertos
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
49
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.25 tsps
Sea Salt (finely ground)1 cup
Water (65ml)3 large
Egg (lightly beaten)1 cup
Granulated Sugar (83ml)Directions:
1
For the starter: Put the flour, salt, sugar, and yeast into a mixing bowl and gradually beat in the water and eggs
2
Continue beating until the dough forms a cohesive mass around the dough hook
3
It should be sticky, elastic, and shiny, about 5 minutes
4
Turn the dough out onto a floured board and form into a round cushion
5
Butter a clean bowl and sprinkle well with flour
6
Place the dough into it, cover with greased waxed paper and a towel, and set aside in a warm place—ideally about 70°F (21°C)—until the dough has doubled in volume, 1 1/2 to 2 hours
7
Put the flour, salt, sugar, and yeast into a mixing bowl and gradually beat in the water and eggs
8
Continue beating until the dough forms a cohesive mass around the dough hook
9
It should be sticky, elastic, and shiny, about 5 minutes
10
Turn the dough out onto a floured board and form into a round cushion
11
Butter a clean bowl and sprinkle well with flour
12
Place the dough into it, cover with greased waxed paper and a towel, and set aside in a warm place—ideally about 70°F (21°C)—until the dough has doubled in volume, 1 1/2 to 2 hours
13
For the dough: Tear the starter into pieces and put it, the sugar, and the butter into the bowl of a mixer and mix well with the dough hook, gradually beating in the flour alternately with the yolks
14
Beat in the water and flavoring—you should have a slightly sticky, smooth, shiny dough that just holds its shape (since eggs, flours, and climates differ you may need to reduce or increase the liquid)
15
Turn the dough out onto a lightly floured board and form into a round cushion shape
16
Butter a clean bowl and dust well with flour and place the dough in it
17
Cover with greased waxed paper and a towel, and set aside in a warm place, about 70°F (21°C), until it is almost doubled in size, about 1 1/2 hours
18
Or, if you have the time, set it aside gently weighted down in the refrigerator overnight
19
(If you choose the latter, allow the dough to come up to room temperature before shaping it
20
) Liberally grease four baking sheets—two for main "bodies" and two for the "heads and bones
21
" Turn the dough out onto a floured board and divide into two equal pieces
22
Set one piece aside under plastic wrap while you work with the first
23
Take three-fourths of the dough and roll it into a smooth ball
24
Press it out to a circle about 8 inches (20cm) in diameter—it should be about 1 inch (2
25
5cm) thick
26
Press around the edge of the dough to form a narrow ridge of about 1 inch (2
27
5cm)—like the brim of a hat—and transfer to one of the baking sheets
28
Cover loosely with greased waxed paper and set aside in a warm place, about 70°F (21°C), to rise about half its size again, about 1 hour
29
Divide the remaining one-quarter of dough into four equal parts
30
Roll one piece into a smooth ball—that will be the head
31
Roll out the other three pieces into strips about 8 inches (20cm) long, forming knobs as you do it
32
Place these onto a second tray, cover as before, and set aside to rise for about 1 hour
33
Repeat the steps to form the second bread
34
Preheat the oven to 375°F (190°C)
35
At the end of the rising period, place the three "bones" at regular intervals across the dough with the round ball in the middle and make two indentations for "eyes
36
" Brush the surface of the dough with the beaten eggs and bake until well browned and springy to the touch, 15 to 20 minutes
37
Turn the heat off, open the oven door, and let the breads sit for about 5 minutes
38
Transfer the breads to racks, brush with the melted butter, and sprinkle well with the sugar
39
It is best to let the breads cool off for about 2 hours before eating
40
If well stored, they will keep soft for several days and, in fact, improve in flavor
41
Tear the starter into pieces and put it, the sugar, and the butter into the bowl of a mixer and mix well with the dough hook, gradually beating in the flour alternately with the yolks
42
Beat in the water and flavoring—you should have a slightly sticky, smooth, shiny dough that just holds its shape (since eggs, flours, and climates differ you may need to reduce or increase the liquid)
43
Turn the dough out onto a lightly floured board and form into a round cushion shape
44
Butter a clean bowl and dust well with flour and place the dough in it
45
Cover with greased waxed paper and a towel, and set aside in a warm place, about 70°F (21°C), until it is almost doubled in size, about 1 1/2 hours
46
Or, if you have the time, set it aside gently weighted down in the refrigerator overnight
47
(If you choose the latter, allow the dough to come up to room temperature before shaping it
48
) Liberally grease four baking sheets—two for main "bodies" and two for the "heads and bones
49
" Turn the dough out onto a floured board and divide into two equal pieces
50
Set one piece aside under plastic wrap while you work with the first
51
Take three-fourths of the dough and roll it into a smooth ball
52
Press it out to a circle about 8 inches (20cm) in diameter—it should be about 1 inch (2
53
5cm) thick
54
Press around the edge of the dough to form a narrow ridge of about 1 inch (2
55
5cm)—like the brim of a hat—and transfer to one of the baking sheets
56
Cover loosely with greased waxed paper and set aside in a warm place, about 70°F (21°C), to rise about half its size again, about 1 hour
57
Divide the remaining one-quarter of dough into four equal parts
58
Roll one piece into a smooth ball—that will be the head
59
Roll out the other three pieces into strips about 8 inches (20cm) long, forming knobs as you do it
60
Place these onto a second tray, cover as before, and set aside to rise for about 1 hour
61
Repeat the steps to form the second bread
62
Preheat the oven to 375°F (190°C)
63
At the end of the rising period, place the three "bones" at regular intervals across the dough with the round ball in the middle and make two indentations for "eyes
64
" Brush the surface of the dough with the beaten eggs and bake until well browned and springy to the touch, 15 to 20 minutes
65
Turn the heat off, open the oven door, and let the breads sit for about 5 minutes
66
Transfer the breads to racks, brush with the melted butter, and sprinkle well with the sugar
67
It is best to let the breads cool off for about 2 hours before eating
68
If well stored, they will keep soft for several days and, in fact, improve in flavor