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Bread of the Dead with Orange Grated

30 min
25 min
Not so easy
3.85
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Prepare this traditional and spongy pan de muerto for the day of the dead parties with a rich flavor of orange and frosty sugar that you will love.
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Ingredients

4 servings
  • 2 1/4 cups of Great Value® Wheat Flour
  • 1/4 of Cup of Sugar Great Value®
  • 1 tablespoon of dry yeast
  • 1/2 piece of orange zest
  • 1 piece of green lemon zest
  • 50 grams of Butter
  • 5 grams of Salt Great Value®
  • 2 pieces of egg
  • 2 spoonfuls of Great Value® Milk
  • 1 tablespoon of Great Value® Oil to grease
  • 2 spoonfuls of Great Value® Wheat Flour for the bones
  • 1 piece of egg to varnish
  • 2 spoonfuls of Butter melted to varnish
  • 1/2 Cup of Sugar Great Value® to sprinkle

    Preparation

    Preheat the oven to 170 ° C.
    Mix the flour with the sugar, the yeast, the grated and the butter in the blender with the hook.
    Add the salt, the egg and little by little the milk, keep beating until integrating.
    Beat about 10 minutes or until you get a homogeneous and elastic mass.
    Place the dough in a bowl with a little oil and cover. Leave to ferment (25 to 35 ° C) until doubled in size.
    To form the bones, mix a small portion of dough with the 2 tablespoons of flour, until you have a more sandy dough. Reservation.
    Poncha the dough and form the loaves making balls and decorating with the bones. Stick the decoration with a little water.
    Place the loaves in a greased oven tray and re-ferment (25 to 35 ° C) until they double in size.
    Varnish with egg and bake the loaves for 25 to 35 minutes or until cooked. Chill
    Varnish the loaves with the melted butter and sprinkle with the sugar. It serves.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    903
    kcal
    45%
    Carbohydrates
    162
    g
    54%
    Proteins
    17.1
    g
    34%
    Lipids
    20.6
    g
    32%
    Fiber
    4.9
    g
    9.7%
    Sugar
    47.5
    g
    53%
    Cholesterol
    43.7
    mg
    15%
    Esha
    Rate this tip
    Ratings (27)
    Simon Ponce
    01/09/2019 19:00:42
    Estimados esta receta está mal calculada, sería prudente que hagan la corrección. Yo llevo más de una decada en la industria.
    Reyna Orta Lozano
    30/10/2018 20:21:04
    Me encanto mucho la receta el sabor a naranja riquísimo. Gracias
    Maria Vazquez
    30/10/2018 09:56:17
    Exelente receta, nomas necesita más tiempo amasando la harina, y el pan sale delicioso ¡¡
    Suzie VVargas
    08/10/2018 10:26:06
    La clave del leudado es amasarlo mucho si lo haces a mano, o en batidora, y dejar fermentar casi 1 hora. en un lugar calido y no frio.
    Ma. Eugenia González
    08/10/2018 01:44:45
    Increíble, gracias.
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