Pan De Muertos

Name: Pan De Muertos
Ingredients: 1 pound (450g) all-purpose flour (about 4 scant cups/950 ml), plus extra for bowl and working surface; 1 1/4 teaspoons sea salt, finely ground; 2 ounces (60g) sugar, about 1/3 cup (83 ml); 2/3 ounce (20g) crumbled cake yeast, about 2 tablespoons, or 1 scant tablespoon active dry yeast; 1/2 cup (125ml) plus 2 tablespoons water; 3 large eggs, lightly beaten; Unsalted butter, for greasing bowl; 8 ounces (225g) sugar, about 1 cup (250ml); 7 ounces (200g) unsalted butter, softened, plus extra for greasing baking sheets; 1 pound (450g) all-purpose flour, about 4 scant cups (950ml), plus extra for board and bowl; 8 egg yolks, lightly beaten with 2 tablespoons water; About 1/4 cup (65ml) water; 1 teaspoon orange flower water and/or grated rind of 1 orange; 4 egg yolks, well beaten; About 1/4 cup (65ml) melted, unsalted butter; 1/3 cup (83ml) granulated sugar

16 ingredients

1 steps

Ingredients

1 pound (450g) all-purpose flour (about 4 scant cups/950 ml), plus extra for bowl and working surface
1 1/4 teaspoons sea salt, finely ground
2 ounces (60g) sugar, about 1/3 cup (83 ml)
2/3 ounce (20g) crumbled cake yeast, about 2 tablespoons, or 1 scant tablespoon active dry yeast
1/2 cup (125ml) plus 2 tablespoons water
3 large eggs, lightly beaten
Unsalted butter, for greasing bowl
8 ounces (225g) sugar, about 1 cup (250ml)
7 ounces (200g) unsalted butter, softened, plus extra for greasing baking sheets
1 pound (450g) all-purpose flour, about 4 scant cups (950ml), plus extra for board and bowl
8 egg yolks, lightly beaten with 2 tablespoons water
About 1/4 cup (65ml) water
1 teaspoon orange flower water and/or grated rind of 1 orange
4 egg yolks, well beaten
About 1/4 cup (65ml) melted, unsalted butter
1/3 cup (83ml) granulated sugar

Directions

1

["Put the flour, salt, sugar, and yeast into a mixing bowl and gradually beat in the water and eggs. Continue beating until the dough forms a cohesive mass around the dough hook. It should be sticky, elastic, and shiny, about 5 minutes. Turn the dough out onto a floured board and form into a round cushion. Butter a clean bowl and sprinkle well with flour. Place the dough into it, cover with greased waxed paper and a towel, and set aside in a warm place-ideally about 70\u00b0F (21\u00b0C)-until the dough has doubled in volume, 1 1/2 to 2 hours.", "Tear the starter into pieces and put it, the sugar, and the butter into the bowl of a mixer and mix well with the dough hook, gradually beating in the flour alternately with the yolks. Beat in the water and flavoring-you should have a slightly sticky, smooth, shiny dough that just holds its shape (since eggs, flours, and climates differ you may need to reduce or increase the liquid). Turn the dough out onto a lightly floured board and form into a round cushion shape.", "Butter a clean bowl and dust well with flour and place the dough in it. Cover with greased waxed paper and a towel, and set aside in a warm place, about 70\u00b0F (21\u00b0C), until it is almost doubled in size, about 1 1/2 hours. Or, if you have the time, set it aside gently weighted down in the refrigerator overnight. (If you choose the latter, allow the dough to come up to room temperature before shaping it.)", "Liberally grease four baking sheets-two for main \"bodies\"" and two for the \""heads and bones.\"" Turn the dough out onto a floured board and divide into two equal pieces. Set one piece aside under plastic wrap while you work with the first.""