Get ready for one of the best times of the year with this recipe for pan de muerto filled with pumpkin jam. Pair it with a coffee and celebrate the Day of the Dead!
1 cup butter, at room temperature, in cubes, for the dough
1 teaspoon vanilla essence, for the dough
1 tablespoon orange zest, for the dough
water, for the pumpkin jam
4 piloncillos, in pieces, for the pumpkin jam
3 cloves, for the pumpkin jam
1 star anise pod, for the pumpkin jam
1 orange, in quarters, for the pumpkin jam
2 cinnamon sticks, for the pumpkin jam
1 winter squash, in medium pieces
sugar, for sprinkling
Preparation
1h 30 mins
1h
Low
For the dough: Use an electric mixer with a dough hook to mix the flour, yeast, salt, milk, and San Juan® eggs, one by one. Mix all the ingredients until they are perfectly integrated. Then, add the sugar in 3 parts and wait for it to combine in each process, then add the butter in the same way, in 3 parts, until it is fully incorporated, and finally, add the vanilla extract and orange zest. Mix until you obtain an elastic, homogeneous, smooth, and moist dough.
Refrigerate the pan de muerto dough for 30 minutes. Then, divide it into portions of 100 grams, but set aside a little to make the bones. Roll the pieces of dough and the dough that was set aside for the bones, and remember that you can add a little flour to achieve a firmer texture.
Place the dough balls on a greased and floured baking sheet. Then, on a flat and floured surface, form strips using your fingers and attach the bones to each dough ball. Also, form small balls and attach them to the center of the bread.
Let the pan de muerto rest for 20 minutes, as this will help the dough ferment a little more. Bake at 180 °C for 40 minutes.
For the pumpkin jam: Pour the water, piloncillo, clove, anise, orange, and cinnamon into a pot over medium-high heat. Once it comes to a boil, add the pumpkin, turn the heat to high, and cook for 30 minutes or until the pumpkin is tender. You will notice that the mixture takes on a slightly brown color!
Scoop the pieces of pumpkin with a spoon and pour them into a bowl. Then, mash until you get a pumpkin paste. Set aside.
Sprinkle the pan de muerto with warm sugar, although if it cools down, you can use melted butter to stick the sugar. Cut the bread in half and fill it with the pumpkin jam.
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?