Monday, October 27, 2008

Pan de Muertos

1/4 cup butter
1/4 cup milk
1/4 cup warm water (110 degrees F)
3 cups flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 teaspoons anise seed
1/4 cup sugar
2 eggs, beaten
2 teaspoons orange zest
1/4 cup sugar
for glaze
1/4 cup orange juice
1 tablespoon orange zest
2 tablespoons white sugar

Heat the milk andbutter together in a medium saucepan, until the butter melts.
Remove from the heat and add warm water. The mixture should be around 110 degrees.

In a large bowl combine the dry ingredients (1 cup of the flour, yeast, salt, anise seed and 1/4 cup sugar).
Beat in the warm milk mixture.
Add the eggs and orange zest, beat until well combined.
Stir in 1/2 cup of flour and slowly continue adding more flour until the dough is soft.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic.

Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.
Punch the dough down and shape it into a large round loaf with a round knob on top.
Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.

Bake in a preheated 350 degrees F 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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