x
Emilia

Emilia Molinari

ImagenReceta
2 Photos
x
Select File


Validate Cancel
2
Recipe of Bread of the Dead
Recipe

Bread of the Dead

3h
Half
162
Favorites
Collections
Glider
Super List
Upload a picture
To print
Delicious recipe to prepare bread of the dead. Typical in Mexico in November for the celebration of the day of the dead but it is very good to prepare any day. It tastes delicious chopped in hot chocolate.
Learn more about Emilia Molinari

Ingredients

8 portions
  • 1 teaspoon yeast, dry natural
  • 4 cups wheat flour
  • 1/4 cups Water, hot
  • 6 eggs
  • 1 teaspoon salt
  • 2 teaspoons aniseed powder
  • 1/2 cups sugar
  • 125 grams butter, melted
  • 1 tablespoon orange blossom water, optional
  • 1 egg
  • 3 tablespoons sugar, to sprinkle

Preparation

The water should be hot but if we put a finger do not burn us. Mix the yeast with water and a teaspoon of sugar. Stir and let stand to increase its volume like 5 minutes.
Put the flour in large bowl, make a hole in the center and put in it the eggs, salt, anise, butter and orange blossom water, if we use it and the yeast mixture. With a fork, stir the liquids little by little, getting closer to the flour more and more until everything is mixed.
Put our mixture on a floured surface and knead until you have a smooth paste. At first it will be very sticky and if necessary we can put very little flour until it takes consistency. When they look like a vejiguitas is ready. Put it in a greased container, cover with a cloth and let it rest in a warm place for 3 hours to rise in volume.
Preheat the oven to 230ºC (450ºF). Separate a third of the dough and form a ball of 5 cm in diameter and a long strip to then make the "bones". With the rest of the dough make a large ball and put in the center of a baking tray, put the ball that we made in the center and place the bones in radius around it.
Rinse with the mixed egg and bake for 10 minutes then lower the temperature to 180ºC (350ºF) and continue baking 30 minutes more. Remove from the oven and sprinkle with sugar and serve at room temperature.

PRESENTATION

It is very important to sprinkle the sugar at the end when it is still hot.

TIPS

The resting time is reduced a little if we leave it in a warmer place.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (6)
Ana Marti
07/11/2019 02:57:42
me gusto el sabor y la textura pero mis panes se deformaron ya no parecían huesitos ¿qué salió mal?
Leticia Osorio
02/11/2019 07:17:46
Muy buena receta
Alex Aguilar
23/09/2019 22:05:59
Muy buena receta
Clarisa Yesaki
01/11/2018 18:41:57
Creo que las cantidades no están bien, las hice tal y como venían y el pan quedó duro y apelmazado. Incomible.
Integra Hellsing
17/10/2017 14:31:46
Lo hice hace poco y quedó muy bien.
see more

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

Margarita Frappé

14 Comments

Funny Cupcakes

1 Comments

Chicken to the Bresa

1 Comments

Refreshing drink

0 Comments
ADVERTISING
ADVERTISING
ADVERTISING