Mexican cuisine · Desserts & Sweets

Pan de Muerto

Soft yeasted bread scented with orange blossom water and anise, topped with dough "bones" and rolled warm in sugar.

Ingredients · for 8 servings

• 500g flour
• 1 cube fresh yeast
• 100g sugar
• 120g soft butter
• 4 eggs
• 120ml lukewarm milk
• 2 tbsp orange blossom water
• 1 tsp ground anise
• 1 organic orange
• 1 tsp salt
• 50g melted butter
• 80g sugar for rolling

Instructions

1. Dissolve the yeast in the lukewarm milk with 1 tsp of the sugar and let stand for 10 min., until a clear layer of foam forms.
2. Mix the flour, remaining sugar, salt, anise and the grated orange zest, then add the eggs, soft butter, orange blossom water and the yeast milk, and knead for 10 min. into a smooth, glossy dough.
3. Let rise covered in a warm place for 90 min., until the dough has visibly doubled.
4. Set aside a third of the dough and shape the rest into two round loaves; roll the reserved dough into thin strands with three knobs each, lay them crosswise on top as bones, and place a small ball in the center of each.
5. Let the loaves rise for another 30 min. and bake in a 180°C preheated oven for 25–30 min., until golden brown and hollow-sounding when tapped on the bottom.
6. While still warm, brush all over with the melted butter, roll generously in sugar, and serve lukewarm.