My Pan de Muerto before baking
My sister did not serve this at her party, but I came across several versions of this tradional loaf, made it, and fell in love with its sweet and crunchy goodness. The glaze
would be great on any sweet bread loaf, and if you can't eat this hot I would suggest using it the next day as toast. It would also be supurb as a braided loaf for Christmas.
Recipe from Allrecipes.com
Makes 1 loaf
Preheat oven to 350 F
5 tsp orange zest, 1/4
cup orange juice, 2 eggs, 1/4 cup butter or margarine, 1 1/4 tsp active dry yeast, 3cups all purpose flour, 2 tsp anise
seed, 1/2 tsp salt, 3/4 cup white sugar, 1/4 cup milk, 1/4 cup water
1. Heat the milk and butter together in a medium saucepan, until the butter melts. Remove from heat and add the warm water. The mixture should be around 110 F.
2. In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2
cup of flour and continue adding more flour until the dough is soft.
3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
4. Place the dough into a lightly greased bowl and cove rwith plastic wrap. Let rise in a warm place until doubled in size - 1-2 hrs. Punch the dough down and shape
it into one round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
5. Bake in a preheated 350 F oven for about 35-45 minutes. Remove from oven. Let cool slightly then brush with glaze.
To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top
of bread while still warm. Srinkle glazed bread with white or colored sugar.