Miniature Pan De Muerto Recipes

MINIATURE PAN DE MUERTO

Steps:

• 1. Combine the first 5 dry ingredients plus 1 1/2 cups of flour in a large bowl.
• 2. In a small sauce pan, stir the milk, water, and butter over medium heat until all the butter is melted. Pour the mixture into your dry ingredients and mix well with a wooden spoon (or use a mixer).
• 3. Add the four eggs and mix well.
• 4. Then slowly add the remaining 4 cups of flour, constantly stirring to combine the ingredients.
• Once the dough is only slightly sticky, place it on a floured surface and knead until smooth.
• Put the dough in a greased bowl, cover with a towel and set aside in a warm place for approximately an hour and a half to allow the dough to rise.
• 7. Prepare two cookie sheets by covering them with aluminum foil.
• Once the dough has doubled in size, place it on a floured surface and punch it back down. Then spread the dough and divide it into four or five equal portions.
• 9. Take one portion and divide it again into four equal parts and begin shaping each one into a round loaf.
• 10. Repeat until you have 12 small loaves, placing six on each cookie sheet.
• Divide the remaining dough into 12 equal parts and begin creating the top design. Use each part to roll out the bone-shaped pieces and lay across the top of the loaf, criss-crossing them. Top each loaf with a smaller round piece of dough.
• 12. Set the loaves aside for another hour to rise again. I just placed them on top of the stove while the oven was heating up. Be sure to cover them with cling wrap or a hand towel.
• 13. Place both cookie sheets in a 350 degree oven for 15 - 18 minutes.
• While the loaves are baking, you can prepare your simple, sweet glaze.
• For Glaze.
• Combine the sugar and orange juice in a sauce pan and boil for approximately 2 minutes, stirring constantly.
• Remove and set aside.
• When the loaves have finished baking, brush the glaze over them while they are still warm.

PAN DE MUERTOS ( DAY OF THE DEAD BREAD)

Steps:

• Mix all dry ingredients together except the 4 1/2 cups of flour.
• In small pan, heat the milk, the water, and the butter.
• Add liquid mixture to the dry mixture.
• Beat well.
• Mix in the eggs and 1 1/2 cups of flour. Beat well.
• Put in rest of flour, little by little.
• Knead the mixture for 10 minutes.
• Put dough in bowl and allow to rise until has doubled in size, or about an hour and a half.
• Punch dough down and reshape it with some "bone" shapes on top to decorate it.
• Let rise another hour.
• Heat 1/2 cup sugar and the 1/3 orange juice over stove until melted.
• Brush over dough.
• Bake at 350°F for about 40 minutes.

PAN DE MUERTO (MEXICAN BREAD OF THE DEAD)

Steps:

• For the Bread:.
• Pour warm water into a 1 quart bowl and sprinkle yeast over water. Set aside in a warm place that is free of draft until bubbly, about 5 minutes.
• Stir 1 cup of flour to make a sponge. Cover the bowl with plastic wrap and set aside until the sponge doubles in volume, about 1 hour.
• Scrape the sponge into the bowl of an electric mixer. Beat in anise seeds, orange zest, butter, orange liqueur, sugar, salt, eggs and 2 cups of flour. Beat the batter on medium speed for about 5 minutes. Reduce the speed to low and add, one 1/4 cup at a time, the remaining 1 1/2 cups of flour until it forms a very soft dough that cleans the side of the bowl.
• Knead with hook for 4 minutes (dough will be smooth and very soft, but it should not be sticky, if needed add more flour by the tablespoon to preventing sticking). Place the dough in a greased bowl, cover it with a cloth and set aside to rise in a warm place free of draft until doubled in volume, about 1 1/2 hour.
• Grease 2 8-inches round cake pans. Gently deflate dough and divide in half, (dough will be very soft). Carefully transfer each half to a greased cake pan, turning the edges under to smooth the top as best you can. Cover the pans loosely with plastic wrap, then with damp cloths and let stand in a warm place until dough rises to the top of pan, about 1 1/2 to 2 hours.
• Preheat oven to 350°F.
• Bake bread until hollow when thumped, about 35 to 40 minutes. Immediately remove the loaves from pans and place them on a wire rack to cool completely.
• For Glaze:.
• Stir everything together until smooth, add more orange juice if necessary to reach spread consistency.
• Spread glaze over cooled loaves and sprinkle with toppings.