Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/2 cup unsalted butter, melted
- 3 eggs
- 1 tablespoon active dry yeast
- 1/4 cup warm water
- 1/2 cup Nutella
Special equipment needed:
- Stand mixer with dough hook attachment
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large bowl, combine flour, sugar, and salt. Mix well.
2. In a separate bowl, whisk together warm milk, melted butter, and eggs.
3. In a small bowl, dissolve yeast in warm water and let it sit for 5 minutes.
4. Add the yeast mixture to the milk mixture and stir well.
5. Add the wet ingredients to the dry ingredients and mix until a dough forms.
6. Knead the dough with a stand mixer and dough hook attachment for 10 minutes until it becomes smooth and elastic.
7. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
8. Preheat the oven to 350°F.
9. Line a baking sheet with parchment paper.
10. Divide the dough into 8 equal pieces and shape each piece into a ball.
11. Flatten each ball slightly and place a spoonful of Nutella in the center.
12. Pinch the edges of the dough together to seal the Nutella inside.
13. Shape each ball into a round loaf and place them on the prepared baking sheet.
14. Brush the loaves with egg wash and bake for 25-30 minutes or until golden brown.
15. Remove from the oven and let them cool on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour 50 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 420
Fat: 18g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 200mg
Carbohydrates: 57g
Fiber: 2g
Sugar: 20g
Protein: 8g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or agave syrup can be used instead of granulated sugar.
- Salted butter can be used instead of unsalted butter.
- Chocolate spread can be used instead of Nutella.
Variations:
- Add orange zest to the dough for a citrusy flavor.
- Add cinnamon to the dough for a spiced flavor.
- Add chopped nuts to the Nutella filling for a crunchy texture.
Tips and tricks:
- Make sure the yeast is fresh and not expired.
- Let the dough rise in a warm place to help it rise faster.
- Use a pastry brush to apply the egg wash evenly.
- Let the loaves cool completely before slicing.
Storage instructions:
Store the Nutella-Stuffed Pan de Muerto in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the Nutella-Stuffed Pan de Muerto in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the Nutella-Stuffed Pan de Muerto on a platter with a dusting of powdered sugar.
Garnishes:
Dust with powdered sugar and sprinkle with chopped nuts.
Pairings:
Serve with a cup of hot chocolate or coffee.
Suggested side dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
- If the dough is too dry, add a little more warm milk.
- If the dough is too sticky, add a little more flour.
- If the dough doesn't rise, make sure the yeast is fresh and the dough is in a warm place.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Check the expiration date of the yeast before using it.
Food history:
Pan de Muerto is a traditional Mexican sweet bread that is often baked during the Day of the Dead celebrations.
Flavor profiles:
Sweet, nutty, and buttery.
Serving suggestions:
Serve the Nutella-Stuffed Pan de Muerto as a dessert or a sweet breakfast treat.
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Region: Mexican