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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 272.1
  • Total Fat: 7.6 g
  • Cholesterol: 68.8 mg
  • Sodium: 168.1 mg
  • Total Carbs: 43.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 7.1 g

View full nutritional breakdown of Pan de Muertos calories by ingredient
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Pan de Muertos

Submitted by: JVILLA

Introduction

This is a traditional bread for Los Dias de los Muertos (Day of the Dead) This is a traditional bread for Los Dias de los Muertos (Day of the Dead)
Number of Servings: 16

Ingredients

    * Una taza y media de harina - 1 1/2 cups of flour
    * Media taza da azúcar - 1/2 cup of sugar
    * Una cucharadita de sal - 1 teaspoon of salt
    * Una cucharada de semillas de anís - 1 tablespoon of anise seed
    * Dos paquetitos de levadura - 2 packets of dry yeast
    * Media taza de leche - 1/2 cup of milk
    * Media taza de agua - 1/2 cup of water
    * Media taza de mantequilla - 1/2 cup of butter
    * Cuatro huevos - 4 eggs
    * Entre tres y cuatro y media tazas de harina - from 3 - 4 1/2 cups of flour

Directions

Mix all dry ingredients together except the 3 - 4 1/2 cups of flour.

In a small pan, heat the milk, the water, and the butter. Add the liquid mixture to the dry mixture.

Beat well.

Mix in the eggs and 1 1/2 cups of flour. Beat well.

Put in the rest of the flour, little by little.

Knead the mixture on a floured board for 9 - 10 minutes.

Put the dough in a greased bowl and allow it to rise until it has doubled in size (about an hour and a half at sea level).

Punch the dough down and reshape it with some "bone" shapes on top to decorate it.

Let it rise another hour.

Bake at 350 degrees F (175 degrees C) for about 40 minutes.

After baking, sprinkle it with confectioner's sugar and colored sugar.

Number of Servings: 16

Recipe submitted by SparkPeople user JVILLA.






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Member Ratings For This Recipe

  • Even though this is in Spanish, my daughter and I make a similar recipe October 31 so it's ready Nov.1st. We love this bread and honor our dead. Blessings and Thank You for posting this. D~ - 1/12/08

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  • Very cool and how appropriate for today!!! We'll be making it tomorrow :) Upcate...these are fantastic! Thanks again for the recipe!!! - 11/1/07

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