Marbled pan de muerto

María Ibarra
If you are a lover of Mexican sweet bread, then you are surely eagerly awaiting pan de muerto, as it is one of the most popular due to its delicious flavor. At Kiwilimon, we are always creating new recipes for you, so we created a marbled pan de muerto, it's finger-licking good!Did you know? The pan de muerto we know today is not like the one made in pre-Hispanic times, as back then it was made with amaranth.Click to see more pan de muerto recipes!
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
23
Favorites
Collections
Planner
Grocery List
Ingredients
8
Servings
  • 4 cups flour
  • 1 teaspoon salt
  • 1 tablespoon dry yeast
  • 1 tablespoon orange zest
  • 1/2 cups milk
  • 1/4 cups condensed milk
  • 1 tablespoon vanilla essence
  • 3 eggs
  • 3/4 cups sugar
  • 1 cup butter, at room temperature
  • flour, for dusting
  • 1/4 cups cocoa
  • 1 1/2 tablespoons water
  • 1 egg, for brushing
  • 1/2 cups butter, melted, for brushing
  • 1/2 cups sugar, to cover the bread
  • hot chocolate, to accompany
Preparation
1h 15 mins
40 mins
Low
  • Use a mixer with a hook attachment to mix the flour, salt, yeast, and orange zest. Once the dry ingredients are incorporated, slowly pour in the milk. Then, add the condensed milk and vanilla and beat for 1 minute to combine well.
  • Add the eggs one by one, mix, and add the sugar. Beat for 3 minutes or until well incorporated and there are no lumps.
  • Incorporate the butter in parts and mix well. You will obtain a homogeneous, elastic, and translucent dough.
  • Dust a flat surface with flour, place the dough, and divide it into two. Shape both halves into balls and add the cocoa water to one of the halves. Start incorporating with your hands, shape into a ball, and transfer each piece of dough to a greased container. Let it ferment for 30 minutes or until it doubles in size.
  • Dust a flat surface with flour and divide the dough into pieces of 60 grams, but remember to leave a portion for the bones. Shape into balls until you finish with the dough, cover with a damp cloth, and let it rest for 10 minutes.
  • Take a small ball of cocoa dough and roll it out with a rolling pin, then do the same with a ball of regular dough and place it on top of the one with cocoa. Repeat the process until all portions of dough are used.
  • Fold the corners of the dough down and shape into perfect balls. Place on a greased baking sheet or one lined with parchment paper.
  • Dust a flat surface with flour and start forming the bones with your fingers, making strips. You can choose which dough you would like to use for the bones. Arrange the bones on top of the bread and let it rest for 10 minutes. Brush with egg.
  • Bake the pan de muerto at 170 °C for 40 minutes. Brush with butter and sprinkle with sugar. Let cool and set aside.
  • Cut a piece of marbled pan de muerto and enjoy it with a hot chocolate.

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