Pan de los Muertos (Bread of the Dead)

Pan de los Muertos (Bread of the Dead)
Staff Writer
Fuego Cocina y Tequileria

When he was growing up in Mexico City, chef Alfredo Solis enjoyed Pan de los Muertos at his aunt’s annual Dia de los Muertos feast.

4
Servings
1669
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Cup unsalted butter
  • 3/4 Cups sugar
  • 3 Teaspoons whole anise seed
  • 1 Teaspoon salt
  • 6 Cups all-purpose flour
  • 4 whole eggs, large
  • 1 1/4 Cup water
  • 2 whole dry yeast packets

Directions

Bring all ingredients to room temperature and ensure that water is slightly warm. In a large bowl, mix butter, sugar, anise, salt, and 1/2 cup of flour. In a separate bowl, combine the eggs and the water.

Add the egg and water mixture to the flour mixture along with an additional 1/2 cup of flour. Add the yeast and another 1/2 cup of flour.

Continue to add the remaining flour 1 cup at a time until dough forms. Knead on a floured surface for about 1 minute. 

Cover with a slightly damp dishcloth and let rise in a warm area for 1 hour and 30 minutes. Bring out dough and punch it down. 

Remove about one quarter of the dough and use it to make a cross shapes to place across the loaf (symbolizing bones), or you can divide the dough into smaller pieces to create other shapes as desired.

Allow the shaped dough to rise for an additional hour. Then bake on a lightly greased cookie sheet at 350 degrees for 30-40 minutes.

Allow the bread to cool before applying any glaze, sprinkled sugar or decorative toppings.

The chef recommends serving this with Chocolate Abuelita

Nutritional Facts

Total Fat
23g
33%
Sugar
1g
1%
Saturated Fat
4g
17%
Carbohydrate, by difference
317g
100%
Protein
41g
89%
Vitamin A, RAE
83µg
12%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
191mg
19%
Choline, total
35mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
17g
68%
Folate, total
686µg
100%
Iron, Fe
22mg
100%
Magnesium, Mg
106mg
33%
Manganese, Mn
3mg
100%
Niacin
24mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
467mg
67%
Riboflavin
2mg
100%
Selenium, Se
107µg
100%
Sodium, Na
651mg
43%
Thiamin
3mg
100%
Water
94g
3%
Zinc, Zn
3mg
38%

Bread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Bread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.