Ingredients: |
Ingredients: THE STARTER:
4 cups flour
1 1/4 tsp. salt
1/3 cup sugar
3 Tbsp. Yeast
1/2 cup plus 2 Tbsp. water
3 large eggs, lightly beaten
FINAL DOUGH:
Starter dough torn into small pieces
1 cup sugar
14 Tbsp. butter, softened
4 cups flour
8 egg yolks, lightly beaten with 2 Tbsp. water
1/4 cup water (approximately)
GLAZE:
4 eggs yolks, lightly beaten
1/4 cup melted butter
1/3 cup sugar
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Directions: |
Directions:THE STARTER:
Put the flour, sugar and yeast into a mixing bowl and gradually beat in the water and eggs. Continue beating until the dough forms a cohesive mass around the dough hook; it should be sticky, elastic and shiny - about 5 minutes. Turn out onto a floured board and form into a round cushion shape. Butter and flour a clean bowl. Place the dough in it and cover with greased plastic wrap and a towel and set aside in a warm place - ideally 70º - until dough doubles in volume, about 2 hours.
Liberally grease 4 baking sheets (for both breads while proofing). Put the starter, sugar and butter into a mixing bowl and mix well, gradually beating in the flour and egg yolks alternately. Beat in the water-you should have a slightly sticky, smooth, shiny dough that just holds its shape (since eggs, flour and climates differ, you may need to reduce or increase the liquid). Turn the dough out onto a lightly floured surface and form into a round cushion shape.
Wash out mixing bowl, butter and flour it, and replace the dough in it. Cover with greased plastic wrap and a towel and set aside in a warm place for about 1 1/2 hours, until it almost doubles in size, or set aside overnight in the bottom of the refrigerator.
Bring the dough up to room temperature before attempting to work with it. Turn out onto a lightly floured board and divide the dough into two equal pieces. Set one aside for forming later. Take three quarters of the dough and roll it into a smooth ball. Press it our to a circle about 8 inches in diameter-it should be about 1-inch thick. Press all around the edge to form a narrow ridge-like the brim if a hat-and transfer to one of the greases baking sheets. Cover loosely with greased plastic wrap and set aside in a warm place to rise to 1 1/2 its size-about 1 hour. Taking the remaining one-quarter of the dough, divide it into four equal parts. Roll one of the parts in a smooth ball. Roll the other 3 parts in 8" strips, forming knobs as you go for the "bones." Transfer the four pieces to another greased tray, cover loosely with greased plastic wrap, and set aside for about 1 hour.
Repeat these steps to form the second bread with the other piece of dough. Heat oven to 375º.
At the end of the rising period, carefully place the strips of dough forming the "bones" across the main part of the bread, place the round ball in the middle to form the "skull," and press your finger in hard to form the eye sockets. Brush the surface of the dough well with the beaten yolks and bake at the top of the oven until well browned and springy-about 15-20 minutes. Turn off the oven, open the door, and let the bread sit there for 5 minutes more. Remove from the oven, brush with melted butter, and sprinkle well with sugar. |
This recipe for Pan de Muertos (Day of the Dead Bread) is from