3 hrs 10 mins
2 hrs 30 mins
In celebration of Mexico's Day of the Dead, this bread is often shaped into skulls or round loaves with strips of dough rolled out and attached to resemble bones.
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Units: US | Metric
- 1In a saucepan over medium flame, heat the butter, milk and water until very warm but not boiling.
- 2Meanwhile, measure out 1-1/2 cups flour and set the rest aside.
- 3In a large mixing bowl, combine the 1-1/2 cups flour, yeast, salt, anise seed and sugar.
- 4Beat in the warm liquid until well combined.
- 5Add the eggs and beat in another 1 cup of flour.
- 6Continue adding more flour until dough is soft but not sticky.
- 7Knead on lightly floured board for ten minutes until smooth and elastic.
- 8Lightly grease a bowl and place dough in it, cover with plastic wrap and let rise in warm place until doubled in bulk, about 1-1/2 hours.
- 9Punch the dough down and shape into loaves resembling skulls, skeletons or round loaves with"bones" placed ornamentally around the top.
- 10Let these loaves rise for 1 hour.
- 11Bake in a preheated 350 F degree oven for 40 minutes.
- 12Remove from oven and paint on glaze.
- 13Glaze: Bring to a boil for 2 minutes, then apply to bread with a pastry brush.
- 14If desired, sprinkle on colored sugar while glaze is still damp.
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Nutritional Facts for El Pan De Muerto
Serving Size: 1 (1401 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3957.3
- Calories from Fat 1116
- Total Fat 124.0 g
- Saturated Fat 68.5 g
- Cholesterol 1005.1 mg
- Sodium 3506.1 mg
- Total Carbohydrate 604.8 g
- Dietary Fiber 23.1 g
- Sugars 109.2 g
- Protein 102.3 g