Yield: Yields 2 loaves.
Servings: Each loaf six to eight.
In the Mexican tradition, this sweet, buttery bread is a fixture at Day of the Dead celebrations. Serve the sugar-topped loaves with Mexican Hot Chocolate or coffee for dipping.
Watch an audio slide show where Fany makes Pan de Muerto and explains her process step by step.
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Dissolve the yeast in 1/4 cup lukewarm water (no hotter than 110°F) and let stand until the mixture bubbles slightly, 5 to 10 minutes. (If the yeast doesn’t bubble, discard it and start again with new yeast.)
Mix the flour, sugar, and salt on a work surface. Make a well in the center. Gradually pour the yeast mixture and the milk mixture into the well while mixing with your hand . Knead until you have a nice, uniform dough, about 10 minutes. The dough should be smooth but still slightly sticky. If it seems too sticky, add more flour as needed.
Put the dough in a large, lightly oiled bowl, cover with plastic wrap or a towel, and leave in a warm place (about 70°F) until doubled in size, 1 to 1-1/2 hours.
With some of the reserved dough, form 2 balls the size of large marbles; set aside and cover with plastic. Divide the remaining dough into 6 pieces and roll them with your hands from the center out, making ropes that are slightly longer than the width of the loaves. As you’re rolling, press with your index and middle fingers spread about 1 inch apart to make knobs that represent bones. Arrange 3 of the ropes on top of each dough round, overlapping the ropes in the center. Cover loosely with a cloth or plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
Meanwhile, position a rack in the center of the oven and heat the oven to 350°F.
Dab a little cold water on the top center of each round where the ropes meet and put the reserved dough balls on top, pressing slightly so they adhere. Bake until the loaves have an even golden color, 30 to 40 minutes. Cover the loaves loosely with foil and continue to bake until their bottoms are browned and the internal temperature is 190°F, 10 to 15 minutes more. Remove from the oven and cool for a few minutes on a wire rack.
Make Ahead Tips
The baked loaves can be wrapped in plastic and frozen for up to 2 months
Round your Day of the Dead party menu out with Tequila-Infused Queso Fundido, Mexican Turkey Drumstick Mole, and Jícama, Avocado, Radish & Orange Salad with Cilantro.
Use any leftover bread to make Bread Pudding.
I love this bread. It has very good flavor and crumb. I make it every year.
I havent taste it yet, but it looks awesome, thank you I will share it on my blog easycookingtime.com
I have been looking for a good pan de muerto recipe for a long time. I made this last year and it was the best I've ever tasted.
The bread tastes really wonderful, I made it now for the second time, and everybody loved it.I prepared the dough a day ahead, and left it to rise overnight in the fridge. I also substituted some of the white flour with whole wheat.And the other reviewers are right: the baking time is shorter: mine was about 36 minutes. A complete description you can find in my blog: http://hanseata.blogspot.com/2012/11/pan-de-muerto-bread-of-dead.html
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