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Pan del Dia de Muertos
(Bread for the Day of the
Dead) From
Zarela Martinez. Visit Zarela's Web
Site.
Makes: 3 Loaves
I N G R E D I E N T S
2
envelopes dry yeast
1/2 cup lukewarm water
3 1/2 - 4 cups all-purpose flour (or more as necessary)
1/2 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) softened butter cut in
small pieces, plus additional for greasing
3 eggs (2 for dough, 1 for glazing loaves)
3 egg yolks
7/8 cup (half of one 14-ounce can) condensed milk
1 tablespoon orange flower water
Sugar (or colored sugar crystals if desired) for sprinkling loaves
I
N S T R U C T I O N S
In small bowl, dissolve the
yeast in the water and let sit in a warm place 5 minutes. Make a sponge
by stirring in 4 - 5 tablespoons flour. Cover with a damp towel and let
sit in a warm place until full of bubbles and about doubled in bulk,
roughly 45 minutes.
Combine a scant 3 1/2 cups flour with salt. Place in large mixing bowl
or on a pastry board or clean counter. Cut or rub in the butter with
pastry blender or fingers until dough resembles the texture of coarse
cornmeal.
Beat together 2 whole eggs and 3 egg yolks. Have ready the condensed
milk and orange flower water. Gradually add these ingredients to the
dough, working them in with fingertips. Add the yeast sponge and work it
in, adding flour as necessary to make a soft but kneadable dough. Knead
for about 10 minutes, until smooth and silky. (Alternatively, use dough
hook of electric mixer. ) Lightly grease a large bowl with butter and
place dough in it, turning to coat both sides with butter. Let sit in a
warm place, covered with a damp cloth or plastic wrap, until doubled in
bulk, about 1 1/2 - 2 hours.
Punch the dough down. If not making a decoration, shape into 3
equal-sized loaves. Or to make 2 decorated loaves, proceed as follows:
Cut off about 1/4 of the dough and set aside. Divide the rest into 2
equal portions, shaping each into a ball. Place side by side on a
greased and floured baking sheet, remembering that they will expand in
baking. With remaining dough, shape skulls and crossbones: First divide
dough into 4 parts. Roll 2 pieces between your palms into long, narrow
strips for crossbones. Cut each in half. Crisscross 2 strips over each
loaf. Shape remaining pieces into 2 small balls for skulls. Lightly
press them onto the loaves just above the crossbones (if you have
difficulty getting them to stick, make gashes in the loaves with a small
sharp knife and press the balls into the gashes). Lightly cover with
damp towels and let rise in warm place until doubled in bulk, about 1
hour.
Preheat oven to 375 degrees. Beat the remaining egg and brush lightly
over loaves and decorations and bake 40 minutes. Sprinkle the loaves
with sugar and return to oven for about 1 minute to melt.
Makes 3 plain round loaves (about 6 inches across) or 2 decorated loaves
(about 7 inches across)
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