Glazed Pan de Muerto

Santa Clara ®
Get ready for Day of the Dead with this spectacular Glazed Pan de Muerto. The recipe for this delicious bread is made with cream, an ingredient that, along with Santa Clara milk, gives it a rich flavor and a fluffy texture. The icing is very easy to make, as the base is powdered sugar. The best part of this Glazed Pan de Muerto is that it will decorate your Day of the Dead altar in a very colorful and original way. Enjoy a traditional Mexican recipe during the upcoming celebrations.
Reviewed by Editorial Team of Kiwilimón
3.4
|
5 comentarios
265
Favorites
Collections
Planner
Grocery List
Ingredients
12
Servings
  • 1/4 cups Santa Clara® whole milk, warm, for the dough
  • 11 grams dry yeast, for the dough
  • 4 cups flour, for the dough
  • 1 cup sugar, for the dough
  • 1/2 teaspoons salt, for the dough
  • 1 egg, for the dough
  • 1 tablespoon orange blossom essence, for the dough
  • 1 teaspoon orange zest, for the dough
  • 100 grams butter, for the dough
  • 250 grams clotted cream, for the dough
  • 1 egg yolk, for brushing
  • 2 cups icing sugar, for the icing
  • 4 tablespoons cow's milk, for the icing
  • food coloring, for the icing
Preparation
2 mins
20 mins
Low
  • Hydrate the yeast with warm whole Santa Clara milk. Let it rest for 10 minutes to hydrate.
  • In a mixer, add the flour, sugar, salt, egg, previously hydrated yeast, and mix for a few minutes. Add the orange blossom essence, zest, cream, and butter. Work the dough for about 15 minutes on high speed or until it is smooth and elastic.
  • Place the dough in a greased bowl, cover, and let it rise for 1 hour or until it doubles in size.
  • Preheat the oven to 170 °C.
  • Weigh 85-gram balls for the bread, 10-gram balls for the little rolls, and another 3-gram balls for the center.
  • Shape the rolls and place them on a greased and floured baking sheet, brush with egg yolk, and let them rise for another 15 minutes.
  • Bake the rolls for 20 minutes or until cooked through. Let cool.
  • For the icing, mix the powdered sugar with the milk. Glaze the rolls with half of the mixture on a rack, covering completely. Let dry.
  • Divide the remaining icing into bowls and color with vegetable dyes. Place each color in plastic bags, cut a tip, and decorate the rolls to your liking. Let them dry completely and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by