Delicious recipe for preparing pan de muertos. Typical in Mexico in November for the Day of the Dead celebration, but it's great to make any day. It tastes delicious dipped in hot chocolate.
The water should be warm enough that if we dip a finger in it, it doesn’t burn us. Mix the yeast with the water and a teaspoon of sugar. Stir and let it rest until it increases in volume, about 5 minutes.
Place the flour in a large bowl, make a hole in the center, and add the eggs, salt, anise, butter, and orange blossom water if using, along with the yeast mixture. Using a fork, gradually stir the liquids into the flour until everything is mixed.
Put our mixture on a floured surface and knead until you have a smooth dough. At first, it will be very sticky, and if necessary, we can add just a little flour until it gains consistency. When it looks like little bubbles are forming, it is ready. Place it in a greased bowl, cover with a cloth, and let it rest in a warm place for 3 hours to rise.
Preheat the oven to 230ºC (450ºF). Take one-third of the dough and form a ball about 5 cm in diameter and a long strip to make the bones. With the remaining dough, make a large ball and place it in the center of a baking tray, putting the small ball in the center and arranging the bones around it like rays.
Brush with the mixed egg and bake for 10 minutes, then lower the temperature to 180ºC (350ºF) and continue baking for another 30 minutes.
Remove from the oven and sprinkle with sugar, serving at room temperature.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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