Ingredients
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50g Butter
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4 tbsp Semi-skimmed Milk
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4 tbsp Warm Water
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375g Plain Flour
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1 1/4 tsp Dried Active Yeast
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1/2 tsp Salt
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1 dessert spoon Anise seed
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4 tbsp Caster Sugar
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2 Free Range Eggsbeaten
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1 dessert spoon Orange Zest
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4 tbsp Caster Sugar
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4 tbsp Orange Juice
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1 dessert spoon Orange Zest
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2 tbsp Caster Sugar
Directions
We first tried Pan De Muertos when we visited friends in Mexico city a couple of years ago. All of the family instantly fell in love with them.
Pan De Muertos is a cross between a bread and doughnut, best served with a coffee or Mexican hot chocolate. They are traditionally eaten on the Day of the Dead festival (2nd November) to honour dead family and friends, but you can enjoy them at other times of the year too.
Thank you to Sandals 4 Schools for introducing us to this fabulous snac.
Steps
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1
Done
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Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from heat and add warm water. The mixture should be around 45 C. |
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2
Done
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In a large bowl, combine 1/3 of the flour, yeast, salt, anise seed and 4 tablespoons sugar. Beat in the warm milk mixture, then add the eggs and orange zest and beat until well combined. Stir in the remaining flour, a little at a time, until the dough is soft. |
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3
Done
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Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Place the dough into a lightly oiled bowl covered with cling film, and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. |
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4
Done
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Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking tray, loosely cover with cling film, and let rise in a warm place for about 1 hour or until just about doubled in size. |
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5
Done
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Bake in a preheated 180 C / Gas mark 4 oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze. |
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6
Done
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To make glaze: In a small saucepan combine the remaining sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with sugar. |
