Name: Pan de Muerto
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 1/2 c. (1 stick) unsalted butter, softened, plus more for bowl -; 2/3 c. granulated sugar -; 1 tbsp. ground star anise -; 1 1/4 tsp. kosher salt -; 6 c. bread flour, divided -; 1 1/4 c. whole milk -; 4 large eggs, room temperature -; 1 tsp. orange blossom water -; 2 (1/4-ounce) packets instant dry yeast -; 1 large egg, beaten, for egg wash -; 1/4 c. freshly squeezed orange juice (from 1 large orange) -; 1/4 c. granulated sugar, plus more for sprinkling -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Pan de Muerto

1. 1/2 c. (1 stick) unsalted butter, softened, plus more for bowl -

2. 2/3 c. granulated sugar -

3. 1 tbsp. ground star anise -

4. 1 1/4 tsp. kosher salt -

5. 6 c. bread flour, divided -

6. 1 1/4 c. whole milk -

7. 4 large eggs, room temperature -

8. 1 tsp. orange blossom water -

9. 2 (1/4-ounce) packets instant dry yeast -

10. 1 large egg, beaten, for egg wash -

11. 1/4 c. freshly squeezed orange juice (from 1 large orange) -

12. 1/4 c. granulated sugar, plus more for sprinkling -

How to cook deliciously - Pan de Muerto

1. Stage

In the bowl of a stand mixer fitted with a dough hook, combine butter, sugar, star anise, salt and ½ cup flour. Mix on medium speed until combined, scraping sides with a rubber spatula as needed, 1 to 2 minutes.

2. Stage

In a small saucepan fitted with a candy thermometer, heat milk over low until it reaches a temperature of 85° to 95°; remove from heat. In a small bowl, whisk eggs and orange blossom water; add warm milk and whisk to combine. Add egg mixture to stand mixer along with yeast and 1 cup flour. Mix on medium low speed to combine. Continue adding remaining flour 1 cup at a time, scraping with a spatula to help incorporate flour, until a sticky dough forms, 4 to 5 minutes.

3. Stage

Turn dough out onto a floured surface and knead 1 minute. Butter a large bowl. Add dough, turn to coat, and cover with a clean, damp kitchen towel. Allow to rise until almost doubled in size, about 90 minutes.

4. Stage

Pinch off ¼ of the dough and set aside (this is for the bone shapes). Roll the remaining large piece of dough into a smooth round with a flat bottom and transfer to a parchment-lined baking sheet.

5. Stage

To shape the bones, divide smaller dough into 3 pieces, one being slightly smaller than the other two. Roll the smaller piece into a ball. Roll the 2 larger pieces into long ropes (they should be long enough to cross over the loaf). Use your pointer, middle or ring finger to press indentations into the ropes as you roll, about 2" apart, so they resemble knobby bones. Criss cross the bones on top of the loaf, gently tucking the ends underneath. Make a small indentation in the center where the bones meet and place the smaller dough ball inside. Cover loosely with lightly buttered plastic wrap and let rise for 40 minutes.

6. Stage

Preheat oven to 350°. Brush loaf with beaten egg and bake until golden brown, 40 to 45 minutes.

7. Stage

Meanwhile make the glaze: In a small saucepan over low, heat orange juice and sugar until sugar dissolves. Brush warm loaf with orange glaze and sprinkle immediately with granulated sugar. Cut into large wedges to serve.