:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/dVQdHHNgw9JT6SWBAJn8/6c7b7712af87dcffd0136169098ccb.jpeg "How to make Pan de muerto?")
VIDEORECIPE How to make Pan de muerto?
"Pan de muerto" is a typical Mexican bread, very popular in October and November. This easy recipe teaches you how to make it.
Ingredients
Ingredients
- 11 g dry yeast
- 500 g self-rising flour
- 2 yolk
- 2 egg
- 175 ml milk
- 1⁄2 spoon salt
- 95 g sugar
- 100 g butter
- 1 orange zest
- 1 spoon ground cinnamon stick
Garnish
- 1 Cup sugar
- 1 stick cinnamon
- 1⁄2 stick melted butter
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Directions
Mix the milk at 37° C with the yeast, sugar and flour. Stir and leave to stand for 15 to 20 minutes until fluffy.
Source: Youtube
Make a volcano with the flour and add the sugar, egg yolks, eggs, orange zest and ground cinnamon in the centre. Add the salt to the sides of the volcano. Stir a little in the centre until the ingredients begin to integrate. Add the fermented milk and mix until the dough gradually comes together.
Source: Youtube
Add the butter to room temperature and mix in. Knead for about 20 minutes until the dough is smooth and soft. We form a ball and put it in a bowl and cover it. Then let it rest for 1 hour or until it doubles in volume.
Source: Youtube
Dump it onto a floured surface and press it a little with your hands. Divide it into 4 parts. Remove one-fifth of each part and roll it. The fifth part is reserved and cut in 5. With 4 we are going to make the 4 extremities and with the 5th the skull.
Source: Youtube
Let the bread rest for 30 minutes. Coat with egg and milk.
Source: Youtube
Bake in a preheated oven at 180C for 18 to 20 minutes. Take it out, let it cool and glaze it with butter and then cover it with sugar and cinnamon. Serve and enjoy!
Source: Youtube
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RomiHow to make Pan de muerto?
"Pan de muerto" is a typical Mexican bread, very popular in October and November. This easy recipe teaches you how to make it.
Mix the milk at 37° C with the yeast, sugar and flour. Stir and leave to stand for 15 to 20 minutes until fluffy.
Make a volcano with the flour and add the sugar, egg yolks, eggs, orange zest and ground cinnamon in the centre. Add the salt to the sides of the volcano. Stir a little in the centre until the ingredients begin to integrate. Add the fermented milk and mix until the dough gradually comes together.
Add the butter to room temperature and mix in. Knead for about 20 minutes until the dough is smooth and soft. We form a ball and put it in a bowl and cover it. Then let it rest for 1 hour or until it doubles in volume.
Dump it onto a floured surface and press it a little with your hands. Divide it into 4 parts. Remove one-fifth of each part and roll it. The fifth part is reserved and cut in 5. With 4 we are going to make the 4 extremities and with the 5th the skull.
Let the bread rest for 30 minutes. Coat with egg and milk.
Bake in a preheated oven at 180C for 18 to 20 minutes. Take it out, let it cool and glaze it with butter and then cover it with sugar and cinnamon. Serve and enjoy!
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