Prep 3 hrs
Cook 25 mins
A traditional Mexican bread courtesy of Progresso Tamales.
- 4 1⁄2 cups flour
- 1 (1/4 ounce) package dry yeast (about 2 teaspoons)
- 6 eggs
- 6 egg yolks
- 3⁄4 cup sugar
- 1⁄4 cup orange blossom water
- 7 ounces butter (not tub or spread product) or 7 ounces margarine (not tub or spread product)
- 2 teaspoons cinnamon
- 1 1⁄2 cups confectioners' sugar
- 1 -2 tablespoon milk
- candy sprinkles
- Dissolve yeast in 1/2 cup warm water.
- Mix in 1/2 cup flour.
- Leave mixture in a warm place until it doubles in size.
- Sift together dry ingredients (sugar, salt, flour and cinnamon).
- Add the remaining ingredients, but only half the butter. Now add the yeast dough and mix until it forms a thick, but not hard, dough.
- Knead dough until it no longer sticky, adding more flour if necessary.
- Place dough in a large greased bowl, turn dough over and cover it with a cloth.
- Let dough rise until it doubles in size.
- Punch down and lightly knead it again, gradually adding the rest of the butter.
- Divide the dough into three equal parts.
- Shape two parts into separate round loaves, using the third as sculptural decoration for loaves.
- Lightly cover and let loaves double in size.
- While dough is rising, preheat oven to 350°F.
- Glaze with beaten egg yolks, if desired.
- Bake for 20-25 minutes or until nicely browned.
- Sprinkle with sugar while warm.
- While loaves are cooling, mix confectioner's sugar with enough milk to get the consistency desired.
- When the loaves are cooled, decorate as desired with icing and other pastry confections to create skulls, flowers, birds or names of the deceased.