Pan De Meurete (Bread of the Dead) or Sugar Skull Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 4-6
YIELD: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dissolve the yeast in the water, then add 1 cup of flour.
  • Stir to make a soft spongey texture, cover with a dishcloth, and let rise in a warm place until doubled, about 30-40 minutes.
  • Set aside 1/2 cup flour.
  • Add the remaining 3 1/2 cups flour, salt, and sugar to the yeast mixture.
  • In another bowl, mix the cooled butter, eggs, anise water, orange blossom water, and orange rind.
  • Mix this butter mixture with the yeast-flour mixture, incorporating well.
  • Pour the reserved 1/2 cup flour onto a clean board or sil-pat. Then pour the completed dough onto it. It will be very soft, so keep your hands floured and knead lightly.
  • Place into a greased bowl and set in a warm place (like the oven turned off) for about 90 minutes to rise.
  • Shape into a round loaf in a lightly greased and flour 9-inch pie pan.
  • Bake at 350F for 30 minutes.
  • Make the glaze with the icing sugar, vanilla, and just enough milk to make a glaze of frosting consistency.
  • Glaze only the top of the bread when it has cooled. Sprinkle with pink sugar crystals, bone sprinkles, fondant sugar skulls, whatever tickles your fancy!
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