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Pan de Muerto
Pillowy soft and fragrant with anise and orange flower water, this Mexican sweet bread is eaten during the weeks around Dia de Los Muertos (Day of the Dead). The sugar-coated loaf is typically decorated with a skull or crossbone shape, the crossing of the bones meant to represent the four directions of the Aztec calendar.
Ingredients
FOR THE BREAD
- 1/2 c. (1 stick) unsalted butter, softened, plus more for bowl
- 2/3 c. granulated sugar
- 1 tbsp. ground star anise
- 1 1/4 tsp. kosher salt
- 6 c. bread flour, divided
- 1 1/4 c. whole milk
- 4 large eggs, room temperature
- 1 tsp. orange blossom water
- 2 (1/4-ounce) packets instant dry yeast
- 1 large egg, beaten, for egg wash
FOR THE GLAZE
- 1/4 c. freshly squeezed orange juice (from 1 large orange)
- 1/4 c. granulated sugar, plus more for sprinkling
Directions
Step 1
In the bowl of a stand mixer fitted with a dough hook, combine butter, sugar, star anise, salt and ½ cup flour. Mix on medium speed until combined, scraping sides with a rubber spatula as needed, 1 to 2 minutes.
Step 2
In a small saucepan fitted with a candy thermometer, heat milk over low until it reaches a temperature of 85° to 95°; remove from heat. In a small bowl, whisk eggs and orange blossom water; add warm milk and whisk to combine. Add egg mixture to stand mixer along with yeast and 1 cup flour. Mix on medium low speed to combine. Continue adding remaining flour 1 cup at a time, scraping with a spatula to help incorporate flour, until a sticky dough forms, 4 to 5 minutes.
Step 3
Turn dough out onto a floured surface and knead 1 minute. Butter a large bowl. Add dough, turn to coat, and cover with a clean, damp kitchen towel. Allow to rise until almost doubled in size, about 90 minutes.
Step 4
Pinch off ¼ of the dough and set aside (this is for the bone shapes). Roll the remaining large piece of dough into a smooth round with a flat bottom and transfer to a parchment-lined baking sheet.
Step 5
To shape the bones, divide smaller dough into 3 pieces, one being slightly smaller than the other two. Roll the smaller piece into a ball. Roll the 2 larger pieces into long ropes (they should be long enough to cross over the loaf). Use your pointer, middle or ring finger to press indentations into the ropes as you roll, about 2" apart, so they resemble knobby bones. Criss cross the bones on top of the loaf, gently tucking the ends underneath. Make a small indentation in the center where the bones meet and place the smaller dough ball inside. Cover loosely with lightly buttered plastic wrap and let rise for 1 more hour.
Step 6
Preheat oven to 350°. Brush loaf with beaten egg and bake until golden brown, 40 to 45 minutes.
Step 7
Meanwhile make the glaze: In a small saucepan over low, heat orange juice and sugar until sugar dissolves. Brush warm loaf with orange glaze and sprinkle immediately with granulated sugar. Cut into large wedges to serve.