- Pan de Muertos is a delicious Mexican dessert typical of the Day of the Dead
- We have added more flavor with delicious and easy fillings that you will love
- Go ahead and prepare these delicious recipes to share with your family and friends
The bread of the dead is a dessert Mexican that is usually prepared on the Day of the Dead. The origin of this delicious dessert is related to the gastronomy of the Catholic dates of All Saints and the Dead.
Here are 3 different stuffed dead bread recipes created by Kiwilimón to share this next Day of the Dead.
Because we love pan de muerto, we have added more flavor with these delicious and easy fillings that you will love; like whipped cream, which adds a creamy flavor to the bread. The option with pastry cream and chocolate covered or filled with dulce de leche with a spectacular glaze. Try them all!
3 stuffed dead loaves
Preparation time: 2 h
Cooking time: 30 min
Presentation: On a basket, accompanied by table chocolate.
Tips: If you use fresh yeast, multiply the amount of dry yeast 3 times.
- 1 packet of yeast, 11g
- 1 cup cow’s milk, warm
- 4 cups of flour
- 2 eggs
- 1 teaspoon salt
- 1 cup of sugar
- 1 tablespoon orange zest
- 1 teaspoon of orange blossom essence
- 1 cup butter, at room temperature
- 1 egg, to glaze
- 2 cups of whole milk, for the pastry cream
- 1 cinnamon stick, for the pastry cream
- 4 egg yolks, for the pastry cream
- 1/2 cup of sugar, for the pastry cream
- 1 tablespoon of liquid vanilla, for the pastry cream
- 2 tablespoons of cornstarch, for the pastry cream
- 1 Cup of whipping cream, for the cream filling
- 1 cup of cream, for the cream filling
- 1/4 cup of powder sugar, for the cream filling
- 1 cup of powder sugar, for the glaze
- 1/4 cup of cow’s milk, for the glaze
- 1 tablespoon of orange zest, for the glaze
- 1/2 cup butter, melted
- 1 cup of sugar, to cover
- 1 cup of dark chocolate, melted, to cover
- 1/2 cup of white chocolate, to decorate
- enough of dulce de leche, to fill
- to taste of chocolate, melted, to decorate
To see the preparation of the pan de muerto recipes, continue on the next page.
- Hydrate the yeast with the milk and let it rest for 10 min.
- Add the flour, the eggs, the salt, the sugar, the hydrated yeast, the orange zest and the orange blossom essence to the mixer. Beat for 10 minutes until you get a uniform dough.
- Add the butter, beat for 5 more minutes until integrated.
- In a previously greased bowl, place the dough and cover with non-stick plastic, let it ferment for 1 hour or until it doubles in volume.
- Preheat the oven to 180 ° C.
- On a floured surface, form balls of approximately 80 grams, form the quills with the help of your fingers.
- Place the bread on a tray, glaze with egg and leave to ferment for 20 minutes, bake for 20 minutes or until cooked.
- For the pastry cream, heat the milk with the cinnamon for 5 minutes in a saucepan.
- Beat the egg yolks with the sugar, cornstarch, vanilla essence, add the hot milk little by little, return to the heat and without stopping stirring the kitchen until it has a creamy and thick consistency. Chill and keep refrigerated.
- For the cream filling, beat the whipping cream until it doubles its volume, add the icing sugar and the cream. Reservation
- For the glaze, mix the icing sugar with the milk and the orange zest. Reservation.
- For the pan de muerto with cream, glaze with the melted butter, roll in sugar. Cut in half and fill with the cream.
- For the dulce de leche pan de muerto, cover the loaves with the orange glaze and leave to dry on a wire rack. Cut in half, fill with dulce de leche and decorate with melted chocolate.
- For the pan de muerto with pastry cream, cover the loaves with the melted chocolate and leave to dry. Fill with the pastry cream and decorate with white chocolate.
Filed Under: Pan de Muerto Recipes
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Filed Under: Pan de Muerto Recipes
The post Three delicious pan de muerto recipes to enjoy as a family (VIDEO) appeared first on Hispanic World.