Pan de Muerto
also called pan de los muertos · bread of the dead · day of the dead bread
Three ways to read this recipe
The table
| 1/2 cup(120 mL)warm whole milk | stir, stand 10 min | beat in | add flour and salt, knead 8 min | beat in the butter, rise until doubled | shape a round with bone strips, proof 1 hour | bake 350°F 35 min, brush, roll in sugar |
| 1/3 cup(70 g)granulated sugar | ||||||
| 2 1/4 tsp(7 g)instant yeast | ||||||
| 4 large(200 g)eggs | ||||||
| 1 Tbsorange zest | ||||||
| 1 tsp(5 mL)orange blossom water | ||||||
| 4 cups(480 g)all-purpose flour | ||||||
| 1 1/2 tsp(9 g)table salt | ||||||
| 1/2 cup(115 g)softened unsalted butter | ||||||
| 2 Tbs(28 g)melted butter | ||||||
| 1/4 cup(50 g)coarse sugar | ||||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.
1stir, stand 10 min
2beat in
goes in with what step 1 made
3add flour and salt, knead 8 min
goes in with what step 2 made
4beat in the butter, rise until doubled
goes in with what step 3 made
6bake 350°F 35 min, brush, roll in sugar
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 3 hr 53 min1 of 6 steps gives no time
- Needs you
- about 8 min
- If you get it wrong
- Narrow — the shaped bones smear flat if the second proof runs long, and this dough proofs slowly and then all at once
stir, stand 10 min
10 minwalk away(we think)from the start
beat in
not timed10 min in
add flour and salt, knead 8 min
8 minneeds you(we think)10 min in
beat in the butter, rise until doubled
2 hrwalk away(we think)18 min in
shape a round with bone strips, proof 1 hour
1 hrwalk away(we think)2 hr 18 min in
bake 350°F 35 min, brush, roll in sugar
35 minwalk away(we think)3 hr 18 min in
- needs you
- you can walk away
- never timed
- we think
See how it is written
>> title: Pan de Muerto
>> category: Breads
>> tags: bread, mexican, orange, enriched, sweet
>> counters: Panadería, Bakery
>> aka: pan de los muertos, bread of the dead, day of the dead bread
>> servings: 10
>> time: 5 hr
>> slack: narrow — the shaped bones smear flat if the second proof runs long, and this dough proofs slowly and then all at once
>> step: stir, stand 10 min
Stir @warm whole milk{1/2%cup}(120 mL) with @granulated sugar{1/3%cup}(70 g) and @instant yeast{2 1/4%tsp}(7 g), then let stand ~{10%min}.
>> step: beat in
Beat @eggs{4%large}(200 g), @orange zest{1%Tbs}, and @orange blossom water{1%tsp}(5 mL) into @&(~1)yeast mixture{}.
>> step: add flour and salt, knead 8 min
Add @all-purpose flour{4%cup}(480 g) and @table salt{1 1/2%tsp}(9 g) to @&(~1)egg mixture{}, then knead ~{8%min}.
>> step: beat in the butter, rise until doubled
Beat @softened unsalted butter{1/2%cup}(115 g) into @&(~1)dough{}, then rise until doubled, ~{2%hours}.
>> step: shape a round with bone strips, proof 1 hour
Shape @&(~1)dough{} into a round topped with bone strips and proof ~{1%hour}.
>> step: bake 350°F 35 min, brush, roll in sugar
Bake @&(~1)loaf{} at 350°F for ~{35%min}, then brush with @melted butter{2%Tbs}(28 g) and roll in @coarse sugar{1/4%cup}(50 g).