Dead Bread with Sesame
Yamilette González
Enjoy the Day of the Dead season with a delicious recipe for dead bread, with a flavor of piloncillo and cinnamon, topped with sesame; it will be impossible to resist these flavors!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 piloncillo, for the piloncillo syrup
  • 1 cup water, for the piloncillo syrup
  • 1 stick cinnamon, for the dough
  • 4 cups wheat flour, for the dough
  • 1/2 cups sugar, for the dough
  • 1 envelope dry yeast, for the dough
  • 1 teaspoon salt, for the dough
  • 2 eggs, for the dough
  • 1/2 cups clotted cream, for the dough
  • 1 egg, for brushing
  • sesame seeds, for decorating
Preparation
15 mins
1h
Low
  • For the syrup, in a small pot over medium heat, place the piloncillo with water and let it cook for 15 minutes or until it reduces by half and has a syrupy consistency. Let it cool and set aside.
  • Blend the cinnamon until you have a semi-fine powder.
  • For the dough, place the wheat flour, sugar, baking powder, salt, eggs, cream, and 1 cup of piloncillo syrup, along with the cinnamon in a bowl, and beat with a paddle attachment for 15 minutes or until you have an elastic and homogeneous consistency. Place the dough in a previously greased bowl and let it ferment for 1 hour or until it doubles in volume.
  • Form small balls with your hands, approximately 80 grams each, and with your fingers, shape the canillas and place them on the bread, brush with egg, sprinkle with sesame, and bake for 20 minutes at 180 °C.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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