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Pan de Muerto de Chocolate Day of the Dead

Details

Time
4 hours 45 minutes
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

Ingredients

  • 1/2 cup
    butter (1 stick)
  • 1/2 cup
    milk
  • 1/2 cup
    water
  • 1 tsp
    anise extract
  • 5 cups
    all-purpose flour plus flour for dusting work surface, divided
  • 3/4 cup
    granulated sugar
  • 2 packages
    active dry yeast
  • 1 tsp
    salt
  • 4
    eggs
  • 1/2 cup
    HERSHEY'S Cocoa

ORANGE GLAZE (recipe follows)

Powdered sugar  (optional)

Step-By-Step Directions

Equipment Needed 
cookie sheet 2 cookie sheets
paper parchment paper
saucepan saucepan
mixing bowl mixing bowl
measuring cup measuring cups
rubber scraper rubber scraper
wire rack wire rack
oven 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.

Additional questions?