Adapted from: Althea on AllRecipes
Serves: 1 loaf (10-12 slices)
Prep time: 20 minutes
Rest time: 2-3 hours
Cook time: 30 minutes
Ingredients:
In secondary school, I took three years of Spanish class. All of my Spanish teachers were memorable for different reasons. One teacher taught me to appreciate the fine artists like Gaudí, Dalí, Botero, and Velazquez to name a few. Another teacher taught us about crystals in our ears and invisible energy transferred into each other when we hold hands. And one teacher had us cook. A lot.
Serves: 1 loaf (10-12 slices)
Prep time: 20 minutes
Rest time: 2-3 hours
Cook time: 30 minutes
Ingredients:
3 cups flour
1.25 tsp active dry yeast
1/2 tsp salt
2 tsp anise seed, ground
1/4 cup + 2 tbsp white sugar, divided
57 g (4 tbsp) butter
60 ml (1/4 cup) milk
60 ml (1/4 cup) warm water (45 C / 110 F)
2 eggs, beaten
2 tsp orange zest
Glaze:
1 tbsp orange zest
1/4 cup white sugar
1/4 cup orange juice (fresh squeezed)
In secondary school, I took three years of Spanish class. All of my Spanish teachers were memorable for different reasons. One teacher taught me to appreciate the fine artists like Gaudí, Dalí, Botero, and Velazquez to name a few. Another teacher taught us about crystals in our ears and invisible energy transferred into each other when we hold hands. And one teacher had us cook. A lot.
Having been taught the multi-cultural perspectives of both Día de Los Muertos (day of the dead) and the subsequent Día de Todos los Santos (All Saint's Day) in my Spanish classes, I appreciate the cultural significance and tradition of baking pan de muerto. I am aware of and reflective about crossing the line between cultural appropriation and cultural appreciation when I bake pan de muerto or blog about it as I do not participate in the full tradition of Día de Los Muertos. Instead, I honour the significance of the two holidays, what it means to those who celebrate either or both within their own cultures, and continue to grow in my learning and understanding of the holidays. I am happy to take feedback if I cross into appropriation.
I love this recipe because it does not pull back on the star anise. Spice + citrus + gently sweet crumbling bread all come together to taste just like 1 November and 2 November each year. It is only eaten in the weeks leading up to and days following Día de Los Muertos. So when this time of year comes around again, pop up this recipe, learn about Día de Los Muertos, and enjoy this delicious bread!
Ingredients:
Directions:
Ingredients:
3 cups flour
1.25 tsp active dry yeast
1/2 tsp salt
2 tsp anise seed, ground
1/4 cup + 2 tbsp white sugar, divided
57 g (4 tbsp) butter
60 ml (1/4 cup) milk
60 ml (1/4 cup) warm water (45 C / 110 F)
2 eggs, beaten
2 tsp orange zest
Glaze:
1 tbsp orange zest
1/4 cup white sugar
1/4 cup orange juice (fresh squeezed)
Directions:
1. In a large bowl, mix together only 1 cup flour, 1/4 cup sugar, yeast, salt, and anise seed. Set aside.
2. In a medium saucepan, heat the butter and milk. Remove from heat when the butter has melted, then stir in the warm water (the mixture should be about 45 C / 110 F, and no warmer).
3. Beat the warmed milk mixture into the flour mix.
4. Mix in the eggs and only 2 tsp orange zest. Beat until well mixed.
5. Add in remaining flour, 1/2 cup at a time, until the dough is soft and no longer sticky.
6. On a lightly floured surface, turn out the dough and knead until smooth and pliable (Honestly, I kneaded it in the same large mixing bowl).
7. Set the dough in a lightly greased bowl (the same dirty, large mixing bowl + some oil) and cover with cling wrap. Let rise in a warm spot until doubled in size (1-2 hours).
8. Punch the dough down, shape a large circle and crossbones with a skull or knob on top.
9. Place the dough loaf onto a baking sheet, loosely cover with cling wrap, and let rise in a warm spot until doubled in size (about 1 hour).
10. Preheat the oven to 175 C / 350 F. When dough is ready, remove cling wrap and bake for 25-30 minutes, until loaf is golden and sounds hollow to tap. If the crossbones and skull darken early, remove the loaf, cover them with aluminium foil, and then continue baking.
11. While the bread is baking, combine the glaze ingredients in a small sauce pan and bring to a boil.
12. Boil the sauce for 2 minutes, then reduce to a simmer for an additional 2-3 minutes. Remove from heat and set aside.
13. When the bread is finished baking, remove from the oven and coat it immediately with the glaze. Top with 1-2 tbsp of caster sugar and serve warm and/or with a slab of butter.
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