Pink Pan de Muerto

Domino
Did you know that as early as the pre-Hispanic era, a bread made with amaranth was prepared for offerings in human sacrifices? This tradition has not been lost, but it has been modified, paying homage with a bread that symbolizes the skull of the deceased through a circle in the center and some raised strips that imitate bones. Try this pan de muerto, which cannot be more Mexican with this pink color.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
191
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • water, warm
  • 1/2 beets, without skin, in medium cubes
  • 2 cups Domino® raw sugar
  • 3/4 cups milk, warm, for the dough
  • 11 grams dry yeast, for the dough (1 packet)
  • 1 teaspoon salt
  • 4 cups wheat flour, for the dough (500 g)
  • 3/4 cups Domino® raw sugar, for the dough
  • 3 eggs, for the dough
  • 1 teaspoon orange blossom essence, for the dough (15 ml)
  • 1 cup butter, at room temperature for the dough
  • 1/2 cups butter, melted
Preparation
4h 40 mins
25 mins
Low
  • In a small pot with hot water, cook the beet for 15 minutes or until soft enough. Let cool and blend with a cup of the cooking liquid.
  • Pour the Domino® Brown Sugar onto a tray and try to spread it across the entire surface, then gradually moisten the sugar with the beet liquid until the sugar reaches a pink hue. Let it dry for 2 hours or until the sugar is not too moist. Blend the sugar and set aside.
  • For the dough: mix the flour, yeast, and salt; add the milk, orange blossom essence, and the egg. Work until perfectly combined; add the Domino® Brown Sugar in parts, waiting for it to fully incorporate each time; add the butter in parts and wait for it to fully incorporate each time. You should obtain a very elastic and moist dough.
  • Place the dough in a greased bowl, cover with a cloth, and let it rest to ferment for 1 hour, or until you notice that the dough has doubled in volume.
  • Preheat the oven to 170 °C.
  • Punch down the dough and set aside a little for the legs and heads; with the rest, weigh out pieces of 80 grams for the bread.
  • With the 80-gram piece, form a ball as smooth as possible, as this will be the base of the bread; with the piece of dough set aside for the bones, add more flour and work it until it has a firmer texture, shape strips, and use your fingers to create the figures by slightly opening your fingers and pressing the dough against a flat surface, simulating the movement of a rolling pin, so that some parts are thinner than others along the strip. Place these strips over the larger ball in the shape of a cross; finally, place the small ball (which simulates the skull) in the center. Place the breads on a previously greased and floured tray. Let rest for 15 minutes.
  • Bake the breads for 25 minutes or until cooked through. Let cool.
  • Brush with melted butter and sprinkle with pink sugar until completely covered. Ready!

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