Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon active dry yeast
- 1/2 cup warm water
- 4 eggs
- 1/2 cup unsalted butter, softened
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 1/4 cup milk
- 1 egg yolk
- 1 tablespoon water
- 1/4 cup granulated sugar
- 1/4 cup orange juice
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Pastry brush
- Large mixing bowl
- Plastic wrap
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine flour, sugar, salt, and yeast.
2. Add warm water and eggs, and mix on low speed until the dough comes together.
3. Add softened butter, orange zest, orange juice, and milk, and continue to mix on low speed until the dough is smooth and elastic.
4. Transfer the dough to a large mixing bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.
5. Preheat the oven to 350°F (180°C).
6. Line a baking sheet with parchment paper.
7. Divide the dough into 8 equal pieces and shape each piece into a round ball.
8. Place the balls of dough on the prepared baking sheet, cover with plastic wrap, and let them rest for 30 minutes.
9. In a small bowl, whisk together egg yolk and water.
10. Brush the egg wash over the balls of dough.
11. Bake the pan de muerto for 20-25 minutes, or until golden brown.
12. In a small saucepan, combine sugar and orange juice.
13. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture has thickened.
14. Brush the orange glaze over the warm pan de muerto.
- Time:
Preparation time: 2 hours
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 410
- Fat: 14g
- Carbohydrates: 63g
- Protein: 9g
Substitutions for ingredients:
- Granulated sugar can be substituted with brown sugar or honey.
- Orange juice can be substituted with any other citrus juice.
- Active dry yeast can be substituted with instant yeast.
Variations:
- Add cinnamon or nutmeg to the dough for a spiced flavor.
- Add raisins or dried cranberries to the dough for a fruity twist.
- Top the pan de muerto with sesame seeds or pumpkin seeds before baking.
Tips and Tricks:
- Make sure the butter is softened before adding it to the dough.
- Use a pastry brush to apply the egg wash evenly.
- Let the pan de muerto cool slightly before glazing it with the orange syrup.
Storage Instructions:
- Store the pan de muerto in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the pan de muerto, place it in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation Ideas:
- Serve the pan de muerto on a platter decorated with marigold flowers or sugar skulls.
Garnishes:
- Dust the pan de muerto with powdered sugar before serving.
Pairings:
- Serve the pan de muerto with hot chocolate or coffee.
Suggested Side Dishes:
- Serve the pan de muerto with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the dough is too dry, add a little more milk or orange juice.
- If the dough is too sticky, add a little more flour.
Food Safety Advice:
- Make sure to wash your hands and all surfaces before handling food.
- Use a food thermometer to ensure the dough is cooked to a safe temperature of 190°F (88°C).
Food History:
- Pan de muerto is a traditional Mexican bread that is baked during the Day of the Dead celebration.
Flavor Profiles:
- The pan de muerto has a sweet and citrusy flavor with a soft and fluffy texture.
Serving Suggestions:
- Serve the pan de muerto as a dessert or a breakfast pastry.
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Region: Mexican