Michipan de Muerto
Mayte Rueda
This pan de muerto has the characteristic of being shaped like a michi (cat), decorated with sugar, chocolate, and a delicious glaze. Get to work and prepare this michipan de muerto, as it has all the flavor of traditional bread, but with a very nice shape.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
  • 4 cups flour, for the dough
  • 1 tablespoon dry yeast, for the dough
  • 1 teaspoon salt, for the dough
  • 1/2 cups milk, for the dough
  • 1/4 cups condensed milk, for the dough
  • 1 tablespoon vanilla essence, for the dough
  • 3 eggs, for the dough
  • 3/4 cups sugar, for the dough
  • 1 cup butter, soft, for the dough
  • orange zest, for the dough
  • butter, melted, for decorating the bread
  • sugar, for decorating the bread
  • 1 cup icing sugar, for the glaze
  • water, for the glaze
  • pink food coloring, for the glaze
  • dark chocolate, melted, for decoration
Preparation
30 mins
20 mins
Low
  • For the dough: Mix the flour, yeast, and salt, then add the milk, condensed milk, vanilla, and egg. Work until perfectly combined. Add the sugar in 3 parts, waiting for it to be perfectly integrated each time, then add the butter in 3 parts and wait for it to be perfectly integrated each time. You should obtain a very elastic and moist dough.
  • Let it ferment until it doubles in size. Punch down the dough and refrigerate until very firm.
  • Once the dough is ready to work, cut pieces of dough weighing approximately 80 grams and set aside a bit of dough to form the bones. Roll the pieces of dough you cut, and to the piece of dough you set aside for the bones, add more flour and work it until it has a firm texture, shape strips, and with your fingers form the bone figures.
  • Place the small balls you formed interspersed on a baking tray and place the strips of bones forming a cross, cut with scissors between the space of the X forming a triangle and remove it, pull with your fingers the peaks that were formed to stretch them more (these will be the ears of the michi), press the breads with your hands so they don't fall apart.
  • Let it rest for 15 minutes and bake at 180 °C for 20 min.
  • While they are still hot, brush the breads with butter and cover with sugar. Let cool.
  • While they cool, make a glaze by mixing powdered sugar, a little water, and pink food coloring. Remember that the amount of water should be added gradually until you obtain a semi-thick texture.
  • Decorate the “michi” with the glaze and melted dark chocolate.

Nutritional Information

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