Pan de Muertos (Mexican Bread of the Dead)
1/4 cup margarine Heat the milk and the butter together in a medium saucepan, until the butter melts.
1/4 cup milk Remove from the heat and add them warm water. The mixture should be around 110
1/4 cup warm water (110 degrees F/45 degrees F (43 degrees C).
3 cups all-purpose flour In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the
1 1/4 teaspoons active dry yeast sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until
1/2 teaspoon salt well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is
2 teaspoons anise seed
1/4 cup white sugar
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
2 eggs, beaten
2 teaspoons orange zest Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm
1/4 cup white sugar place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and
1/4 cup orange juice shape it into a large round loaf with a round knob on top. Place dough onto a baking
1 tablespoon orange zest sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until
2 tablespoons white sugar just about doubled in size.
Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes.
Remove from oven let cool slightly then brush with glaze.
To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange
zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread
while still warm. Sprinkle glazed bread with white sugar.
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