Día de los Muertos is only days away. Where did the month of October go? I haven’t done half of the things I love to do this time of year, but I have gotten my altar set up. I just have a few more things I need to add to the ofrenda to make it complete. Have you started setting up yours? Do you usually include a pan de muerto? I’ve actually never made pan de muerto but NESTLÉ® contacted me with this recipe this week so I think I might give it a go. Here it is if you decide to make one too!
La Lechera Day of the Dead Bread (Pan de Muerto)
FOR THE BREAD
4 1/2 to 5 1/2 cups all-purpose flour plus additional, divided
1/2 cup granulated sugar
1 tablespoon anise seeds
1 teaspoon salt
2 packets (1/4 oz. each) rapid-rising dry yeast
2/3 cup (5 fl. oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/3 cup water
1/2 cup (1 stick) butter, cut into pieces
4 large eggs, slightly beaten
FOR THE GLAZE
1/2 cup granulated sugar
1/3 cup orange juice
Granulated or coarse ground sugar
Directions for bread:
1. COMBINE 1 1/2 cups flour, 1/2 cup sugar, anise seeds, salt and yeast in large mixer bowl.
2. HEAT evaporated milk, water and butter over low heat in medium saucepan until mixture reaches 115 to 120 F. and butter is melted. (If too hot, let it cool a bit before adding to dry ingredients.)
3. MAKE a well in the center of the flour mixture; pour in milk mixture. Beat with electric mixer on medium speed until blended.
4. ADD eggs and 1 1/2 cups flour; mix well. Gradually add remaining 1 1/2 to 2 1/2 cups flour (1/2 cup at a time) mixing well after each addition until dough is smooth but not sticky (You may not need all the flour).
5. PLACE dough on lightly floured surface; knead 10 to 15 minutes or until dough is moderately stiff, smooth and elastic. Additional flour may be needed to help prevent sticking.
6. PLACE dough in large greased bowl; turn over. Cover with greased plastic wrap. Let rise at room temperature for 60 to 75 minutes or until doubled in size.
7. PUNCH dough down.
8. CUT dough into 4 equal portions to make 3 “loaves” and 1 for decorations.
9. SHAPE 3 of the portions into round loaves on lightly floured surface, kneading as necessary. Place on greased baking sheet(s). Keep all dough portions covered with greased plastic wrap to prevent drying of dough.
10. SHAPE remaining dough portion into 3 small balls, tears, braids and/or bones.
11. TO DECORATE, place 1 small ball on top of round loaf, surrounding each ball with the remaining decorations. To adhere shapes to dough, gently score decorations, as well as areas on each loaf that decorations will be attached to. Adhere with dabs of water.
12. LOOSELY COVER with greased plastic wrap. Allow to rise at room temperature for another 30 minutes or until nearly doubled.
13. PREHEAT oven to 350 F. BAKE loaves for 20 minutes. Meanwhile, prepare glaze.
Directions for glaze:
1. COMBINE 1/2 cup sugar and orange juice in small saucepan. Bring mixture to a boil over medium heat. Continue cooking, stirring frequently, until syrup is formed, about 5 minutes. (Mixture may bubble up; remove from heat if it does, stir and then return to heat.) Remove from heat.
1. BRUSH loaves with syrup.
2. SPRINKLE with sugar; return to oven. Continue baking for an additional 5 to 10 minutes or until golden brown and sounds hollow when tapped.
3. TIP: Sprinkle colored sugar on loaves.
This recipe has been published here with permission from NESTLÉ®. This is not a sponsored post. No compensation was received for sharing this recipe. Recipe and photo property of NESTLÉ®.