PAN DE MUERTO
This sweet bun, decorated with pieces of dough formed into tears or bones, is a classic treat for Dia de los Muertos, and almost always a part of the ofrendos, or offering for the dead. This recipe is adapted from Yvette MarquezSharpnack’s award-winning blog, MuyBuenoCookbook.com. ½ cup (1 stick) unsalted butter ½ cup milk
½ cup water
5 to 5 ½ cups all-purpose flour,
divided
2 packages active-dry yeast 1 teaspoon salt
1 tablespoon whole anise seed ½ cup granulated sugar 2 tablespoons orange extract Zest of one orange
4 eggs
Melted butter Granulated sugar, for sprinkling
In a small saucepan over medium heat, warm the butter, milk and water until the butter has melted. Do not boil.
In a large mixing bowl, combine ½ cup flour, the yeast, salt, anise seed and sugar. Slowly beat in the warm milk mixture, orange extract and orange zest until well mixed. Add the eggs, one at a time, mixing thoroughly. Slowly add in another 1 cup of flour. Continue adding flour until the dough is soft but not sticky.
Turn the dough out onto a lightly floured board and knead at least 10 minutes, until smooth and elastic. (If the dough is dry add some water; if it’s too wet add some flour.) Form the dough into a large ball and cut into four even pieces. Roll three of the pieces into round loaves and place on a lightly greased cookie sheet.
Use the fourth dough ball to make “bones” that will be placed over the loaves: Shape the dough into a long rope, then cut into 6 portions with knobby ends resembling “bones.” Use 2 “bones” per loaf, and set in a criss-cross pattern on top of each loaf.
Cover loosely with plastic wrap and let rise in a warm place until doubled in size, approximately 1 to 1 ½ hours.
Preheat the oven to 350 degrees. Remove the plastic wrap from the rolls and bake 25 to 30 minutes. The rolls should sound hollow when thumped.
Immediately brush the tops with the melted butter and sprinkle with sugar. Makes: 3 medium-sized rolls, 8 portions each.
Per serving: 168 calories (percent of calories from fat, 30), 5 grams protein, 24 grams carbohydrates, 1 gram fiber, 6 grams fat (3 grams saturated), 48 milligrams cholesterol, 110 milligrams sodium.