Pan de Muerto de Chocolate Day of the Dead
Details
- Timing
- Timing
- Total:
- Bake:
- 35 Min.
- Prep:
- 3 Hr.
- Skill Level:
- Intermediate
- Yields:
- 2 loaves
This chocolate pan de muerto is a twist on a traditional Day of the Dead sweet yeast bread. HERSHEY'S Cocoa adds a rich flavor, while a bright orange glaze gives this amazing dessert an extra boost.
Ingredients & Directions
- Prep Time
- 3 hours
- Bake Time
- 35 minutes
- COOK TIME
- 10 minutes
- Cool Time
- 1 hour
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1/2 cupbutter (1 stick)
-
1/2 cupmilk
-
1/2 cupwater
-
1 tspanise extract
-
5 cupsall-purpose flour plus flour for dusting work surface, divided
-
3/4 cupgranulated sugar
-
2 packagesactive dry yeast
-
1 tspsalt
-
4eggs
-
1/2 cup
READY TO MAKE THIS?
ORANGE GLAZE (recipe follows)
Powdered sugar (optional)
Step-By-Step Directions
Equipment Needed
cookie sheets
parchment paper
saucepan
mixing bowl
measuring cups
rubber scraper
wire rack
oven
1
Line two cookie sheets or baking pans with parchment paper; set aside.
2
Combine butter, milk and water in small saucepan. Heat on medium heat, stirring occasionally, until mixture is very warm (do NOT boil) and butter is melted. Remove from heat; stir in anise extract.
3
Stir together 1/2 cup flour, 3/4 cup granulated sugar, yeast and salt. Gradually add butter mixture, beating until well blended. Add eggs, one at a time, mixing thoroughly. Stir together remaining 4-1/2 cups flour and cocoa; gradually add to butter mixture, mixing well until soft dough begins to form.
4
Place dough on lightly floured surface. Knead 10 minutes (dough will be smooth and elastic). Form dough into large ball. Place dough into a lightly greased bowl; flip the dough so that all sides are greased. Cover loosely with plastic wrap and let rise in a warm place until doubled in size (about 2 hours).
5
Heat oven to 350°F. Punch dough down. Cut away about 1/4 of the dough; set aside. Divide remaining dough in half; shape into two round loaves. Place one loaf on each prepared baking sheet. Divide reserved dough into 14 equal balls. Roll 12 balls into stips ("bones") and place 6 across top of each loaf. Place remaining balls in center top of each loaf. Cover loosely with plastic wrap; let rise in warm place until doubled.
6
Bake 30 to 35 minutes or until bread sounds hollow when tapped. Cool slightly. Make ORANGE GLAZE; brush over tops. Cool completely. Just before serving, dust tops with powdered sugar, if desired.
ORANGE GLAZE
1/2 cup granulated sugar
2 tablespoons freshly grated orange peel
1/3 cup fresh squeezed orange juice
Combine sugar, orange peel and orange juice in small saucepan. Heat over medium heat, stirring constantly, until mixture just comes to a boil and sugar is dissolved. Remove from heat.
-
Nutrition FactsServings Per Container 16 servingsServing size 1 slice (99g)Amount per servingCalories290% Daily Value*Total Fat 8g 10%Saturated Fat 4g 20%Trans Fat 0gCholesterol 70mg 23%Sodium 210mg 9%Total Carbohydrates 49g 18%Dietary Fiber 1g 4%Total Sugars 17gIncludes 16g Added Sugar 32%Protein 7gVitamin D 0mcg 0%Calcium 24mg 2%Iron 3mg 15%Potassium 74mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
