Pan de Muerto

A traditional Mexican bread made with stone milled flour, perfect for the Day of the Dead.

By @artisanbryan

Original recipe source

Pan de Muerto

Cook time: 30 minutes

Servings: 2

Ingredients

  • 300 grams Cairnspring Sequoia All Purpose Flour
  • 200 grams Cairnspring Trailblazer Bread Flour
  • 75 grams packed brown sugar
  • 250 grams whole milk
  • 2 large eggs
  • 50 grams unsalted butter
  • 10 grams ground anise
  • 6 grams kosher salt
  • 5 grams fresh yeast
  • 0.5 Zest of large orange
  • 0 parchment paper
  • 0 all-purpose flour
  • 1 large egg
  • 0 milk
  • 0 salt
  • 0 sesame seeds
  • 0 granulated sugar

Instructions

  1. In a large bowl, combine all of the ingredients and mix with your hands until there is no dry flour left.
  2. Turn the dough out onto the countertop and knead for 10 minutes, or until the dough smooths out.
  3. Transfer to a clean, lightly oiled bowl and let ferment at room temperature for 4 hours, covered.
  4. Transfer to the fridge for an additional 12 hours.
  5. Line a sheet pan with parchment paper and set aside.
  6. On a clean work surface dusted with all-purpose flour, turn out your dough and divide it into two equal pieces. From each piece, separate 50 grams of dough (about the size of a small clementine) and set aside. Shape each large piece into tight balls. Set aside.
  7. From the smaller 50 gram pieces, separate one 15-gram piece (about the size of a gumball). You should now have two 15-gram gum-ball-sized pieces and two 35-gram new-potato-sized pieces.
  8. Roll each of the 35-gram pieces into as long a log as possible. Cut each log in half. Use your knuckles to roll each log back and forth, creating indentations in the dough. Shape each of the two 15-gram pieces into small balls.
  9. On each large, rounded piece of dough, overlay two indented dough logs in an X, tucking the ends of the logs underneath the round. Then place one 15-gram ball on top, where the logs cross. Place your breads on the lined sheet and proof for 2-3 hours.
  10. Preheat your oven to 375°F. Whisk together one egg, a splash of milk, and a pinch of salt. Brush each pan de muerto gently with the egg wash. On one of them, sprinkle liberally with sesame seeds. Bake for 25 to 30 minutes or until golden brown. Dust the plain one with sugar when they come out of the oven. Let them cool on a wire rack before serving.
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