Name: Bread for the Day of the Dead (Pan del Día de Muertos)
Yield: 3 plain hound loaves (about 6 inches across) or 2 decorated loaves (about 7 inches across)
Cuisine: Mexican
Ingredients: ½ teaspoon salt; Sugar or colored sugar crystals for sprinkling; 9 tablespoons (1 sticks plus 1 tablespoon; 5 ounce) unsalted butter, at room temperature and cut into small pieces, plus extra for greasing; 3 large eggs (2 for the dough, 1 for glazing the loaves); 2 envelopes dry yeast; 1 tablespoon orange flower water (available in gourmet stores and Italian and Middle Eastern markets); ½ of 1 can (14 ounces) condensed milk (about ⅞ cup); 3 large egg yolks; ½ cup lukewarm water; 3½ to 4 cups unbleached all-purpose flour, or as needed

Preparation info

3
plain hound loaves (about 6 inches across)

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

Ingredients

2 envelopes dry yeast
½ cup lukewarm water
3½ to 4 cups

Americas
Mexico
Bread
Vegetarian
Central America
Autumn

Method

In a small bowl, dissolve the yeast in the water and let sit in a warm place 5 minutes. Make a sponge by stirring in 4 to 5 tablespoons of the flour. Cover with a damp towel and let sit in a warm place until full of bubbles and about doubled in bulk, roughly 45 minutes.

Combine a scant 3½ cups flour with the salt in a large bowl or on a pastry board or clean counter. Cut or rub in the b

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of