Prep 3 hrs
Cook 25 mins
A traditional Mexican bread courtesy of Progresso Tamales.
- 1064.65 ml flour
- 7.08 g package dry yeast (about 2 teaspoons)
- 6 eggs
- 6 egg yolks
- 177.44 ml sugar
- 59.14 ml orange blossom water
- 198.44 g butter (not tub or spread product) or 198.44 g margarine (not tub or spread product)
- 9.85 ml cinnamon
- 354.88 ml confectioners' sugar
- 14.79-29.58 ml 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.