Pan de Muerto
Ingredients
- 333.3 gWheat flour (sifted)
- 100 gWhite sugar (plus extra for topping)
- 13.3 gFresh baker's yeast (crumbled)
- 2 pcEgg (at room temperature)
- 83.3 mlWhole milk (lukewarm)
- 100 gUnsalted butter (softened)
- 0.7 pcCitrus sinensis (L.) Osbeck (fine zest)
- 0.7 tspCinnamon powder (ground)
- 0.7 pinchFleur de sel (fine)
- 0.7 tbspOrange blossom water
Method
A light and airy brioche with a stringy crumb, scented with orange zest and cinnamon. The golden crust is brushed with melted butter and coated in crunchy sugar.
- 1
Warm the whole milk. Dissolve the fresh yeast in it with a pinch of sugar. Let it bubble for 10 minutes until foamy.
- 2
In the mixer bowl, pour the flour, white sugar, salt, cinnamon, and orange zest. Add the eggs, the milk-yeast mixture, and the orange blossom water.
- 3
Knead at medium speed. When the dough becomes elastic, incorporate the softened butter piece by piece. The dough should pull away cleanly from the sides and be smooth.
- 4
Cover with a cloth. Let it rise in a warm place until the dough doubles in volume. It should be soft to the touch.
- 5
Degas the dough. Form smooth balls. Keep a little dough to shape bone-like cylinders to cross on top. Press firmly so they stick.
- 6
Let the brioches rise on a baking sheet. They should look light and plump before baking.
- 7
Bake at 180°C. Bake until the crust is golden brown. The brioche should sound hollow when tapped on the bottom.
- 8
Upon removal from the oven, brush with melted butter. Generously sprinkle with white sugar for a crunchy finish.
Frequently asked questions
How do you get this dish right?
- The butter must be very soft (pommade) to incorporate without breaking the dough's structure.
- If the dough is too sticky at first, don't add flour; knead longer to develop the gluten.
- Respect the rising times; it is the secret to a stringy, shreddable crumb.
How long does this dish keep?
Store in a cloth bag or airtight container for 2-3 days. Freezes very well once cooled.
