Pan de Muerto

MIX

Prepare the Pan de Muerto dough using the recipe below.

FESTIVE HOLIDAY SWEET DOUGH

• 5 lb Trigal Dorado Bizcocho Mix
• 1 lb 12 oz Water
• 3 oz Trigal Dorado Fresh Yeast
• 3 oz Trigal Dorado Bizcocho Margarine Purple
• 3.5 oz Westco Orange Fruit-O
• 0.5 oz BakeSense Ground Cinnamon

Mix the dough using a dough hook on medium speed until it is fully developed with a finished dough temperature or 80°F for maximum flavor and volume. Let dough rest 15 minutes.

MAKE UP

Prepare all of the pieces:

• Bread: Scale into 4 pieces of 1 LB 4 oz. each. Round up and place on a paper lined pan (2 to 3 breads per pan).
• Bones: Scale 12 – 2 oz. pieces for the bones. Roll the pieces by hands into thin logs long enough to be stretched across the top of each bread. Pinch the dough at 5 to 6 different places along each log to form the bones.
• Skulls: Scale 4 – 0.5 oz. pieces. Roll them into small balls.

Brush each bread with egg wash. Stretch the long bone pieces across the entire bread, distributing them evenly and intersecting them in the middle. Place the small dough balls separately on the pans for the time being.

PROOF AND BAKE

Proof to almost full size for 45 to 60 minutes After proofing place the skulls centered on top of each bread. Sprinkle some BakeSense Sesame Seeds if desired. Bake at 330-360°F until light golden brown for approx. 22-30 minutes depending on your oven type. After baking, coat with plain or pink granulated sugar while still warm if desired.