HARTFORD, Conn. — Dia de Muertos is coming up beginning Friday! Join Jacob Rodrigeuz and Luis Perez from Puerto Vallarta as they show how to make a delicious Pan de Muertos (Mexican Bread of the Dead) as part of the holiday!
Puerto Vallarta has eight locations in the state: Avon, Danbury, Fairfield, Middletown, Newington, Orange, Southington, and Stamford.
Pan de Muertos
Ingredients
1/2 cup warm whole milk
4 teaspoons dry yeast
4 cups all-purpose flour, divided (1/2 cup for starter plus 3 1/2 cups for later on)
1/4 cup unsalted butter
1/2 cup granulated sugar
6 eggs
2 tablespoons water
1 teaspoon orange zest (optional)
Instructions
To make the starter:
Pour warm milk into a small bowl.
Add yeast and let it sit for a few minutes.
Stir the yeast until it dissolves, then add ½ cup of flour. Mix until smooth.
Leave the bowl in a warm place for 20-30 minutes until the mixture gets bigger and bubbly.
To make the dough:
In a mixer, beat butter until soft, add sugar and mix until fluffy.
Add one egg at a time and the yeast mixture and some more milk.
Slowly add the rest of the flour, water and a pinch of salt.
Mix for 7-10 minutes until the dough becomes stretchy but still a little sticky.
Let the dough rise:
Butter a large bowl, place the dough inside, cover it with a towel, and leave it in a warm spot for 2-3 hours until it doubles in size.
Punch the dough down, cover it, and put it in the fridge overnight.
The next day, take it out and let it warm up.
Shape the dough:
Take 1/3 of the dough for decorations: make one small ball and two ropes.
Shape the rest into a big ball, place it on a buttered baking sheet, and flatten it a bit.
Place the ropes on top in an "X" shape and put the small ball where they cross.
Let the bread rise again for 1-2 hours.
Bake the bread:
Preheat the oven to 350°F.
Bake for 35 minutes. After 20 minutes, cover the top with foil so it doesn't get too brown.
Tap the bottom—if it sounds hollow, it's done!
Finish:
Melt butter, brush it on the bread, and cover the whole thing with sugar.
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