Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup warm milk
- 2 teaspoons active dry yeast
- 4 eggs
- 1 teaspoon orange zest
- 1/2 teaspoon anise seeds
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, and salt. Mix on low speed to combine.
2. Add the softened butter and mix on low speed until the mixture resembles coarse sand.
3. In a separate bowl, combine the warm milk and active dry yeast. Let sit for 5 minutes until the yeast is foamy.
4. Add the yeast mixture to the flour mixture and mix on low speed until the dough comes together.
5. Add the eggs, orange zest, and anise seeds. Mix on low speed until the dough is smooth and elastic, about 10 minutes.
6. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 1 hour.
7. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
8. Divide the dough into 8 equal pieces and shape each piece into a ball.
9. Place the balls of dough onto the prepared baking sheet and let rise for another 30 minutes.
10. Brush the tops of the dough balls with water and sprinkle with shredded coconut.
11. Bake for 20-25 minutes, until the tops are golden brown and the bread is cooked through.
Time:
Preparation time: 2 hours
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 410
Fat: 16g
Carbohydrates: 57g
Protein: 10g
Sodium: 200mg
Sugar: 16g
Substitutions for ingredients:
- You can use coconut oil instead of unsalted butter for a dairy-free version.
- You can use orange juice instead of orange zest if you don't have any oranges on hand.
- You can substitute the anise seeds with ground cinnamon or nutmeg.
Variations:
- You can add raisins or dried cranberries to the dough for a fruity twist.
- You can sprinkle the tops with cinnamon sugar instead of shredded coconut.
- You can make mini versions of the bread for individual servings.
Tips and tricks:
- Make sure the milk is warm but not too hot, or it will kill the yeast.
- Let the dough rise in a warm, draft-free place for best results.
- Brushing the tops of the dough balls with water helps the shredded coconut stick.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, wrap the bread in foil and bake in a 350°F oven for 10-15 minutes, until warmed through.
Presentation ideas:
Serve the bread on a platter with fresh flowers and candles for a festive presentation.
Garnishes:
Garnish with fresh flowers or sprinkle with powdered sugar for a decorative touch.
Pairings:
Serve with hot chocolate or coffee for a cozy treat.
Suggested side dishes:
Serve with fresh fruit or a side salad for a balanced meal.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it comes together.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Pan de Muerto is a traditional Mexican bread that is often made for the Day of the Dead celebration.
Flavor profiles:
This bread has a sweet, slightly citrusy flavor with a hint of anise.
Serving suggestions:
Serve warm or at room temperature with your favorite hot beverage.
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Region: Mexican