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Santa Clara ®

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Easy Mexican Pan de Muerto

50 mins
30 mins
Low
4.344828
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Prepare this spongy and sugary easy Pan de Muerto. We teach you step by step how to do it so that you delight everyone at home with its incomparable flavor. It was never easier to make delicious home-made bread.
Learn more about Santa Clara ®

Ingredients

4 portions
  • 250 grams flour
  • 60 grams sugar
  • 5 grams salt
  • 5 grams dry yeast
  • 50 grams butter
  • 2 eggs
  • 25 milliliters Whole Milk Santa Clara®
  • 1/2 orange zest
  • 1 lemon zest

Preparation

Preheat the oven to 25°C. (77 °F)
Knead the flour, the yeast, the sugar, the butter, the salt and the egg until you obtain a soft dough that doesn't get sticky in the table.
Add the milk and continue kneading until the milk is incorporated and the dough is more elastic.
Place the dough in a container with little fat and put to ferment from 25 to 35 °c in the oven until it doubles its size.
To form the bones add more flour to the dough so that you have a more sandy dough like cookie. Raise the oven temperature to 35 to 45 ° C.
Form the products and put in a tray to ferment from 35 to 45 ° C, until doubled in size.
Raise the oven temperature to 170 ° C and bake your breads for 25 to 35 minutes, or until well cooked.
Remove from the oven and let cool, cover with melted butter and sprinkle sugar.

PRESENTATION

Accompany this pan de muerto with chocolate or cold milk and this recipe so easy can also be filled with whatever you like!

TIPS

Take care of your fermentation so that your bread rises evenly and it doesn't flatten on the side, to make the bones for decoration add more flour so that they remain hard as cookie.

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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 (30)
Coco Coco
01/10/2020 14:49:28
Riquísima receta.
David Salgado
08/11/2019 15:47:48
Excelente receta, después de 3 intentos el 3ro cambiar el proceso de activación de levadura con leche tibia y al final agregar a este proceso una pizca de azúcar fue clave para tener un pan esponjoso y mega crítico agregar la sal al final ya que se tenga la consistencia de masa para no desactivar la levadura esto puede hacer que tu masa en proceso de reposo no se levante.
Manuel Hernández
31/10/2019 10:42:24
La receta es muy sencilla y de fácil preparación. Delicioso
Jose Lopez
30/10/2019 14:18:28
Fácil y delicioso Muchas gracias!!!
Miguel De La Cueva Grande
30/10/2019 10:00:20
Muy ricos
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