Her Name was Catrina
That Recipe on my Mind | Yucatan, Mexico
Traditional Pan de Muerto recipe
a. 125 gr / 4 ounces room-temperature butter
b. 3/4 cup white sugar
c. 1 teaspoon salt
d. 3 teaspoons whole aniseed
e. 4 large room-temperature eggs
f. 6 cups bread flour or all-purpose white flour
g. 1 1/4 cups warm water but not to exceed 40 °C / 110 F
h. 2 tablespoons orange zest
i. 4 1/2 teaspoons instant dry yeast
How to prepare:
In a large bowl, mix together butter, sugar, anise, salt and 1/2 cup of the flour.
In a separate small bowl, combine the eggs, water, and orange zest. Add this mixture to the butter-sugar and add another 1/2 cup of the flour.
Add the yeast and another 1/2 cup of flour. Continue to add the rest of the flour 1 cup at a time until a dough forms.
Knead on a floured surface about 1 minute. Cover with a slightly damp dishcloth and let rise in a warm area for 1 hour and 30 minutes.
Separate about 1/4 of the dough and use it to make bone shapes to drape across the loaf. See the Note below.
Shape the rest of the dough into a semi-sphere. Place bone shapes on the loaf. Let it rise for 1 more hour.
Bake in a (177 C) 350 F oven for about 40 minutes (30 minutes if you have made smaller loaves).
Cool and glaze with sugar powder before serving.
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