Pan de Muerto
š³ Cook: 35 min
Ingredients
| 60 g | melted butter | |
| 60 ml | warm milk | |
| 60 ml | warm water | |
| 1 1/4 tsp | 6.3 ml | active dry yeast |
| 375 g | all-purpose flour | |
| 2 | large eggs | |
| 2 tsp | 10 ml | anise seed |
| 1/2 tsp | 2.5 ml | salt, optional |
| 50 g | sugar | |
| 2 tsp | 10 ml | orange zest |
| 50 g | sugar (glaze) | |
| 1 Tbsp | 15 ml | orange zest (glaze) |
| 60 ml | orange juice (glaze) |
Instructions
- In a small bowl, combine melted butter, warm milk, warm water, and yeast. Allow to bloom for 5-8 minutes or until frothy.
- In the Vitamix container, combine eggs, yeast mixture, anise seed, orange zest, salt and sugar together. Secure the lid.
- Select variable 1 and start the machine. Quickly speed up to variable 6 and blend for 30 seconds. Stop the machine.
- Select variable 6 and remove the lid plug. Begin to pulse and add Ā½ cup (60 g) of flour through the lid plug opening.
- Continue to pulse while adding all of the flour, Ā½ cup (60 g) at a time.
- Once all the flour is added, pulse until a dough ball forms and pulls away from the sides of the container. Remove dough to a floured work surface and knead for 2-3 minutes, until elastic.
- Place the dough in a lightly oiled bowl and cover with a damp kitchen towel. Place in the warmest part of your kitchen and allow to rise for 1 to 1Ā½ hours, or until doubled in size.
- Shape into individual rolls (4 large) and decorate with dough as desired.
- Place the rolls on a lined sheet tray, and bake in a 350Ā°F (175Ā°C) oven for 35 minutes.
- Glaze: While rolls are baking, combine the remaining sugar, zest and orange juice together in a small sauce pan and bring to a boil. Cook for 2 minutes to create the glaze.
- About halfway through the cooking time, remove the rolls from the oven and brush with half of the glaze. Rotate the tray and place back in the oven to cook the remainder of the time.
- Once the rolls are finished cooking, brush with the remaining glaze and allow to cool for 10-15 minutes before serving.