Pan de muerto style conchas
McCormick®
These conchas style pan de muerto are the best of both worlds, combining two classics of Mexican baking. As if that weren't enough, they are filled with McCormick® Strawberry Guava Jam, making them perfect to enjoy with hot chocolate.Did you know? In Mexico, Day of the Dead is celebrated on November 1st and 2nd. To commemorate this day, Mexican families create an altar in honor of their deceased loved ones and place their favorite dishes on it, including pan de muerto. This delicious treat is called “pan de muerto” because it is a round cake resembling a “skull” and decorated with “bones” of a skeleton.
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Ingredients
10
Servings
  • 4 cups flour, for the dough
  • 1 cup sugar, for the dough
  • 1/2 teaspoons salt, for the dough
  • 1 envelope yeast, 11 g, for the dough
  • 2 eggs, for the dough
  • 1/2 cups butter, for the dough
  • 3/4 cups milk, for the dough
  • 1 teaspoon orange blossom essence, for the dough
  • 1 tablespoon orange zest, for the dough
  • McCormick® Strawberry Guava Jam, for filling
  • milk, for brushing
  • 1 cup flour, for the crust
  • 1 cup icing sugar, for the crust
  • 1 cup butter, for the crust
  • butter, melted, for brushing
  • sugar, for sprinkling
Preparation
1h 35 mins
30 mins
Low
  • Use a mixer with a dough hook attachment to mix the flour, sugar, salt, and yeast until combined. Once the dry ingredients are mixed, add the egg, butter, milk, orange blossom essence, and orange zest.Knead until all ingredients are well integrated and obtain an elastic and smooth dough.
  • Put the dough in a previously greased bowl, cover, and let it rest for 1 hour or until it doubles in size.
  • Place the dough on a floured surface, punch down the center, and after removing some air, divide it into small portions of 80 grams. Set aside one portion for the bones of the pan de muerto.
  • With each division, make a uniform ball and then create a hole in the center to put a tablespoon of McCormick® Strawberry Guava Jam as filling. Wrap the filling and form a ball.Place the balls on a baking tray.
  • For the crust: mix the butter, powdered sugar, and flour until forming a uniform dough.Separate small balls from this mixture and cover the spaces between the bones with them.
  • Bake the pan de muerto style conchas at 180 °C for 30 minutes. Once out of the oven, brush the bones with butter and sprinkle with a little sugar and enjoy.

Nutritional Information

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