Pan de Muerto

Ingredients:

  • 2 1/2 cup all-purpose flour, more for dusting. 
  • 1 cup whole wheat flour
  • 1 1/2 tsp. active dry yeast
  • 1/2 tsp. salt
  • 2 tsp. anise seeds
  • 2 tsp. cinnamon
  • 1/3 cup light brown sugar
  • 2 tbsp. granulated sugar 
  • 1/2 cup milk
  • 1/2 cup butter
  • 1/4 cup water at room temperature, plus 1 tsp. reserved. 
  • 2 large eggs, plus 1 separated (3 all together)
  • 1 large orange for zest
  • 4 tbsp. fine sugar crystals

Preparation:

  1. Sift the two flours together. 
  2. Combine 1 cup of the flour mixture, 1 1/2 tsp. yeast, 1/2 tsp. of salt,  2 tsp. anise seeds, 2 tsp. cinnamon, 1/3 cup light brown sugar, and 2 tbsp. sugar. 
  3. In a small pan, combine the milk and butter. Cook just until the butter melts, add in the 1/4 cup of water and stir. With a thermometer, check that you achieve a temperature of 110° F. 
  4. Beat the milk mixture into the flour mixture until smooth. Beat in the 2 eggs, orange zest, and 1 more cup of the flour mixture. Gradually add in the rest of the flour until dough forms. 
  5. Knead the dough on a lightly floured surface until smooth and flexible. Transfer the dough to a large greased bowl. Cover with plastic wrap and let the dough rise in a warm place for 2 hours. 
  6. Punch the dough down and using a pastry cutter, divide the dough into three equal pieces. Make two equal round loaves and transfer to a baking sheet lined with parchment paper. 
  7. Take the last piece of dough and cut into 4 equal parts. On a lightly floured surface, using your hands, roll each piece into a cigar shape, about  7 inches long. As you roll it, press down, making indentations into the dough. The idea is to make them look like bones. Take two sections and make a criss-cross design on top of each loaf. Where the dough meets, the center of the loaf, build up the dough in the shape of a knob. Cover loosely with plastic wrap and let rise for another hour. 
  8. Preheat oven to 350° F. 
  9. Whisk together the reserved eggs and 1 tsp. of water. 
  10. Brush the loaves with egg wash and sprinkle with fine sugar crystals. 
  11. Bake for 30 to 40 minutes. Remove from oven and let stand for 10 minutes before serving. 

Enjoy!