Emilia Molinari

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Emilia Molinari

Bread of the Dead

Name: Bread of the Dead
Prep time: 180 min
Cook time: 180 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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Emilia Molinari

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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.

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Ingredients

8 portions

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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.