PAN DE MUERTO (BREAD OF THE DEAD)
Traditional Mexican recipe for Oct 31 rst, Souls Day.
Ingredients:
° 2 cups all purpose flower (222 g)
° 2 cups water
° 1 1/4 cups white sugar (300 g)
° 1/2 cup of margarine or butter (125 g)
° 1/3 cup shortening (100 g)
° 3 whole eggs & 7 egg yolks
° 3 tbsps orange blossom water & 2 tbsps anise tea
° 20 g dry yeast
° 1 tbsp orange rind
° 1/4 tsp salt
To prepare:
1. Dissolve the yeast in 8 tbsps of room temperature water & ad around 15 tbsps of all purpose flower to make a paste. Let it sit in a dry, room temperature area, until it duplicates size.
2. In a bowl mix sifted flower, 15 tbsps sugar, salt, 2 whole eggs, 7 egg yolks, orange blossom water and anise tea, orange rind, shortening & margarine or butter. Mix it thoroughly with your hands, stretching it and squashing it. Ad the yeast paste from step 1 and continue to stretch and squash until the paste gets an elastic consistency. *If your paste ball is too greasy and soft, ad more sifted flower to it, by bits until you get a nice, firm & consistent paste ball.
3. Make a ball with the paste, rub it with a little butter and put it in a bowl, covered it with a damp piece of cloth and let it sit in a dry, room temperature area, until it duplicates size (it could take as long as 2 hours). Set 2 cups of the paste separately to decorate the top, if desired.
5. Un a greased surface (use margarine, butter or shortening) set the paste ball and decorate it, making different shapes with the 2 cups of saved paste.
6. Use a beaten egg to "paint the surface of the paste ball.
8. In 2 cups of water mix 1 tbsp flower & 2 tbsps sugar. Heat it until you get a syrup consistency.
7. Pre heat the oven at 350ºC and put the paste in for around 40 minutes. It depends on the size of your paste ball, so keep and eye on it. it should get golden brown on the top. To check if it is done, gently press the surface of the bread. If it popd right back up, VOILA!... to make sure, do the "stick a fork in the middle" routine. You know, if it comes out clean, your done!.
9. Shower the baked bread with the syrup (wait for the syrup the cool down). Sprinkle with white sugar all over the top.
10. ENJOY
You can see a picture of it at
http://mexico.udg.mx/cocina/postres/Pandmuerto.html
Traditional Mexican recipe for Oct 31 rst, Souls Day.
Ingredients:
° 2 cups all purpose flower (222 g)
° 2 cups water
° 1 1/4 cups white sugar (300 g)
° 1/2 cup of margarine or butter (125 g)
° 1/3 cup shortening (100 g)
° 3 whole eggs & 7 egg yolks
° 3 tbsps orange blossom water & 2 tbsps anise tea
° 20 g dry yeast
° 1 tbsp orange rind
° 1/4 tsp salt
To prepare:
1. Dissolve the yeast in 8 tbsps of room temperature water & ad around 15 tbsps of all purpose flower to make a paste. Let it sit in a dry, room temperature area, until it duplicates size.
2. In a bowl mix sifted flower, 15 tbsps sugar, salt, 2 whole eggs, 7 egg yolks, orange blossom water and anise tea, orange rind, shortening & margarine or butter. Mix it thoroughly with your hands, stretching it and squashing it. Ad the yeast paste from step 1 and continue to stretch and squash until the paste gets an elastic consistency. *If your paste ball is too greasy and soft, ad more sifted flower to it, by bits until you get a nice, firm & consistent paste ball.
3. Make a ball with the paste, rub it with a little butter and put it in a bowl, covered it with a damp piece of cloth and let it sit in a dry, room temperature area, until it duplicates size (it could take as long as 2 hours). Set 2 cups of the paste separately to decorate the top, if desired.
5. Un a greased surface (use margarine, butter or shortening) set the paste ball and decorate it, making different shapes with the 2 cups of saved paste.
6. Use a beaten egg to "paint the surface of the paste ball.
8. In 2 cups of water mix 1 tbsp flower & 2 tbsps sugar. Heat it until you get a syrup consistency.
7. Pre heat the oven at 350ºC and put the paste in for around 40 minutes. It depends on the size of your paste ball, so keep and eye on it. it should get golden brown on the top. To check if it is done, gently press the surface of the bread. If it popd right back up, VOILA!... to make sure, do the "stick a fork in the middle" routine. You know, if it comes out clean, your done!.
9. Shower the baked bread with the syrup (wait for the syrup the cool down). Sprinkle with white sugar all over the top.
10. ENJOY
You can see a picture of it at
http://mexico.udg.mx/cocina/postres/Pandmuerto.html
