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Description
Mexican Day of the Dead Bread, pan de muerto in Spanish, is a sweet roll baked in Mexico and parts of the United States during the weeks leading up to Dia de los Muertos, or Day of the Dead, an ancient Aztec ritual typically celebrated on November 1st and 2nd. This recipe for day of the dead bread uses yeast as its rising agent and uses cake flour for a lighter texture. Lightly flavored with anise and fresh orange juice, this sweet roll is a tasty treat. The dough should be made the day before so that it can be refrigerated overnight before shaping and baking.
Ingredients
- 0.5 kilograms cake flour
- 175 grams sugar
- 7 grams yeast (dried)
- 6 eggs (medium, at room temperature)
- 1 tsp. pork lard
- 125 grams butter (at room temperature)
- 1 Tbsp. aniseed
- 1 orange
- 1 Tbsp. essence (orange blossom)
- 50 mL milk
- sugar (for sprinkling)
- 1 beaten egg (for brushing)
Directions
- In a large bowl, add the flour. Make a well in the center and add all the ingredients.
- Mix into a dough for about 30 minutes. If using a food blender, mix for 15 minutes. If necessary add more flour.
- Grease the inside of a large bowl.
NutritionView More
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Calories140Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol55mg18% |
Sodium40mg2% |
Potassium55mg2% |
Protein3g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber<1g3% |
Sugars7g |
Vitamin A4% |
Vitamin C8% |
Calcium2% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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