Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup warm milk
- 2 eggs
- 1/4 cup orange blossom water
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1/2 cup raisins
- 1/4 cup orange zest
- 1 egg yolk
- 1 tablespoon water
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Mix on low speed until combined.
2. Add softened butter, warm milk, eggs, and orange blossom water to the bowl. Mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Transfer the dough to a lightly floured surface and knead in the raisins and orange zest until evenly distributed.
5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
6. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
7. Divide the dough into two equal parts. Take one part and form it into a round shape. With a sharp knife, cut a cross shape on top of the dough.
8. Take the other part of the dough and divide it into small pieces. Roll each piece into a ball and place them around the cross shape on top of the first dough.
9. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the dough.
10. Bake the pan de muerto for 25-30 minutes or until golden brown.
- Time:
Preparation time: 20 minutes
- Rising time: 1 hour
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes 1 large loaf
Nutritional information:
- Calories per serving: 180
- Total fat: 6g
- Saturated fat: 3g
- Cholesterol: 40mg
- Sodium: 120mg
- Total carbohydrates: 28g
- Dietary fiber: 1g
- Sugars: 8g
- Protein: 4g
Substitutions for ingredients:
- Orange blossom water can be substituted with orange juice or vanilla extract.
- Raisins can be substituted with dried cranberries or chopped dates.
Variations:
- Instead of raisins, use chopped nuts or chocolate chips.
- Add cinnamon or nutmeg to the dough for a spiced flavor.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough.
- Knead the dough until it becomes smooth and elastic for a better texture.
- Let the dough rise in a warm place to speed up the process.
- Brush the egg wash lightly to avoid a soggy crust.
Storage instructions:
- Store the pan de muerto in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, wrap the pan de muerto in foil and place it in a preheated oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
- Dust the pan de muerto with powdered sugar before serving.
- Place the pan de muerto on a decorative plate or platter.
Garnishes:
- Fresh flowers or herbs can be used as a garnish.
Pairings:
- Serve with hot chocolate or coffee.
Suggested side dishes:
- Mexican hot chocolate
- Churros
- Tamales
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the dough is too wet, add a little more flour.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and surfaces thoroughly before and after handling food.
Food history:
- Pan de muerto is a traditional Mexican bread that is typically made for the Day of the Dead celebration.
Flavor profiles:
- Sweet, citrusy, and slightly spiced.
Serving suggestions:
- Serve as a dessert or a breakfast pastry.
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Region: Mexican