Pan de Muertos

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by PotterWatch, Sep 27, 2009.

  1. PotterWatch

    PotterWatch My Patronus is a Chicken

    Apr 22, 2008
    Does anyone make this? I don't celebrate that holiday, but I have been tempted by how wonderful the bread sounds for ages. I would love to have a tried and true recipe if anyone has one.
  2. thereseiam

    thereseiam Songster

    Apr 27, 2008
    Durant, Iowa
    I don't know if this is exactly tried and true, but when we were doing a cross curriculur exercise in our grade last year we used it and it turned out very well--especially considering that we had an entire herd of sixth grade students in groups of four or five who were the baking chefs!


    Pan de Muerto, "Bread of the Dead"
    In celebration of Mexico's Day of the Dead, this bread is often shaped into skulls or round loaves with strips of dough rolled out and attached to resemble bones.


    1/2 cup butter
    1/2 cup milk
    1/2 cup water
    5 to 5-1/2 cups flour
    2 packages dry yeast
    1 teaspoon salt
    1 tablespoon whole anise seed
    1/2 cup sugar
    4 eggs
    In a saucepan over medium flame, heat the butter, milk and water until very warm but not boiling.

    Meanwhile, measure out 1-1/2 cups flour and set the rest aside. In a large mixing bowl, combine the 1-1/2 cups flour, yeast, salt, anise seed and sugar. Beat in the warm liquid until well combined. Add the eggs and beat in another 1 cup of flour. Continue adding more flour until dough is soft but not sticky. Knead on lightly floured board for ten minutes until smooth and elastic.

    Lightly grease a bowl and place dough in it, cover with plastic wrap and let rise in warm place until doubled in bulk, about 1-1/2 hours. Punch the dough down and shape into loaves resembling skulls, skeletons or round loaves with "bones" placed ornamentally around the top. Let these loaves rise for 1 hour.

    Bake in a preheated 350 F degree oven for 40 minutes. Remove from oven and paint on glaze.

    1/2 cup sugar
    1/3 cup fresh orange juice
    2 tablespoons grated orange zest
    Bring to a boil for 2 minutes, then apply to bread with a pastry brush.

    If desired, sprinkle on colored sugar while glaze is still damp.


    I just looked back over my lesson plans, and saw that this is a recipe that I thought looked better, but was afraid would too easily get out of hand with the huge group were were working with. Since you homeschool, this might be a more flavorful version for you to try.
    Last edited: Sep 27, 2009

BackYard Chickens is proudly sponsored by: