Name: Pan de Muerto Filled with Pumpkin Jam
Prep time: 150 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 4 1/2 cups flour, for the dough; 1 envelope yeast, 11 g, for the dough; 1 teaspoon salt, for the dough; 1/2 cups milk, for the dough; 3 San Juan® eggs, for the dough; 3/4 cups sugar, for the dough; 1 cup butter, at room temperature, in cubes, for the dough; 1 teaspoon vanilla essence, for the dough; 1 tablespoon orange zest, for the dough; water, for the pumpkin jam; 4 piloncillos, in pieces, for the pumpkin jam; 3 cloves, for the pumpkin jam; 1 star anise pod, for the pumpkin jam; 1 orange, in quarters, for the pumpkin jam; 2 cinnamon sticks, for the pumpkin jam; 1 winter squash, in medium pieces; sugar, for sprinkling

Preparation

1h 30 mins

Low

For the dough: Use an electric mixer with a dough hook to mix the flour, yeast, salt, milk, and San Juan® eggs, one by one. Mix all the ingredients until they are perfectly integrated. Then, add the sugar in 3 parts and wait for it to combine in each process, then add the butter in the same way, in 3 parts, until it is fully incorporated, and finally, add the vanilla extract and orange zest. Mix until you obtain an elastic, homogeneous, smooth, and moist dough. Refrigerate the pan de muerto dough for 30 minutes. Then, divide it into portions of 100 grams, but set aside a little to make the bones. Roll the pieces of dough and the dough that was set aside for the bones, and remember that you can add a little flour to achieve a firmer texture.