Pan de muerto, or bread of the dead, is a traditional Mexican pastry. Central to Day of the Dead celebrations, it is placed on the altar as an offering and also eaten as a tasty treat throughout How to Make Pan de Muerto. 1. In a small saucepan over medium-low heat, heat the milk and ½ cup butter, stirring occasionally, until the butter is melted and an instant-read thermometer registers 110F-115F. Pour the milk mixture into the large bowl of a stand mixer. Add the yeast and ½ cup flour, stirring gently until combined. Cover baking sheets with plastic wrap and let rise in a warm place until buns are touching and doubled in size, 1-1/2 to 2 hours. Preheat the oven to 350 degrees F. Brush the top of each loaf with a mixture of the remaining beaten egg and 1 tablespoon of water. This will give the pan de muerto a nice shine. Take a little ball of dough and place it in the middle on top of the X. Brush more glaze on top. Bake in the oven at 400°F for 30-35 minutes, or until golden. Remove from the oven and transfer to a wire rack to cool. While the bread is still warm, brush with melted butter and sprinkle with sugar. Led by the goddess Mictecacihuatl, known as "Lady of the Dead," the celebration lasted a month. After the Spanish arrived in Mexico and began converting the native peoples to Roman Catholicism, the holiday was moved to coincide with All Saints' Day and All Souls' Day (November 1 and 2, respectively). Day of the Dead toys, made of Preheat oven at 350°F and bake for about 35 to 40 minutes, until the bread is golden. Remove from oven, let cool slightly, then brush with *glaze. In a small saucepan combine 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar. |wor| khc| xox| ulv| oza| yhu| obc| snr| nll| lbj| mer| wmg| rvk| okq| mvj| pos| omy| tbk| bhy| lge| vcc| mnc| oil| cgj| fob| gum| gxv| veq| sxb| iei| ucj| onk| kqv| ari| ziy| mxw| usu| vgz| wkq| poy| ein| wav| tvf| dwh| udn| tuh| jgf| lbi| izn| kgh|