Do you have some flour and anise seed? then you have some of the the makings for
I made some last week for my co-workers; it was the first time I've ever made it and it is delicious.
I tried to make it look like a skull and bones. I got close, anyway, it tasted better than it looked.
Let me show you how I made it.
All you need is some flour, milk, water, eggs, sugar, butter salt, yeast and anise.
I only had star anise so I ground it up in my spice grinder until it was very powdery.
Melt the butter with the milk and water. I heated it to 110* which is the temperature I use for yeast breads.
While the milk, water and butter are heating up, mix the dry ingredients, except for the flour in a large bowl.
Place 1 1/2 cups of flour into a large bowl,
add the sugar and salt,
ground anise,
and the two packets of yeast.
When the milk, butter mixture comes up to 110* add to the dry ingredients along with the
eggs.
Then gradually mix in the rest of the flour.
Knead for 9 to 10 minutes, I let the mixer do this for me. Keep feeling the dough and when it starts getting smooth and elastic, turn it out on a floured counter and knead it a few times by hand then shape into a ball.
Roll the ball of dough around in a greased bowl. (I usually grease the inside of the bowl with the butter paper.) Making sure the dough has some butter on it helps prevent a dry crust from forming while the bread is rising.
When the dough has risen to double the size,
turn out on a floured surface and shape.
Using a bench scraper I cut off some of the dough to shape into bones,
and tried to make the remaining dough look something like a skull.
Next time I make dough bones, like I do this all the time, I'll make the bones skinnier because when the dough rose the second time, they were just big blobs of dough and you couldn't tell they were bones.
See what I mean. He is kinda cute though no?
While the dough is cooling a little bring to a boil some sugar and orange juice to make a glaze.
Brush the dough with the glaze then,
sprinkle with sugar.
Typically colored sugar is used. I didn't have any so just plain ol' sugar had to do.
I'm sorry I don't have a picture of the crumb. I made it for a presentation at work and couldn't cut into it.
It's a dense bread and a bit on the dry side so that makes if perfect for hot chocolate, coffee or champurrado.
Here's the recipe I used.
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Pan de Muerto
breads, ethnic
1-1/2 cups flour
1/2 cup sugar
1 teaspoon Salt
1 tablespoon anise seed
2 pkgs active dry yeast
1/2 cup milk
1/2 cup Water
1/2 cup Butter
4 large eggs
3-4 1/2 cups all purpose flour
for glaze
1/2 cup sugar
1/3 cup fresh orange juice
2 tablespoons grated orange zest
Mix all dry ingredients together except the 3 - 4 1/2 cups of flour.
In a small pan, heat the milk, the water, and the butter. Add the liquid mixture to the dry mixture.Beat well.
Mix in the eggs and 1 1/2 cups of flour, beat well. Put in the rest of the flour, little by little. Knead the mixture on a floured board for 9 - 10 minutes. Put the dough in a greased bowl and allow it to rise until it has doubled in size (about an hour and a half at sea level).
Punch the dough down and reshape it with some "bone" shapes on top todecorate it. Let it rise another hour. Bake at 350 degrees F (175 degrees C) for about 40 minutes.
After baking, apply glaze and sprinkle it with confectioner's sugar and colored sugar.
For the glazeBring glaze ingredients to a boil for 2 minutes, then apply to bread with pastry brush.
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And that's that.
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