Thursday, November 7, 2013

Dia de los Muertos Bread

Recipe from Nestle Kitchens

What you need:

1 packet (7grams) active - dry yeast
1/2 cup warm water (100-110˚F)
1/2 cup Nestle la Lechera Sweetened Condensed Milk or Nestle Carnation Sweetened Condensed Milk
1/2 cup (1 stick) unsalted butter
1 tsp anise seeds (I didn't put these in, since I couldn't find any)
1/2 tsp salt
4 large eggs (room temperature)
4 1/2 cups all purpose flour (sifted and divided)
1 egg yolk (beaten with 2 tsp water)
2 TBsp granulated sugar (divided)

How to make it:

Stir yeast and warm water in a large glass bowl; allow to rest for 10 minutes.
Heat La Lechera and butter in a small saucepan over medium heat until butter is melted.
Add anise seeds, salt, and La Lechera mixture to yeast mixture and stir to combine.
Add eggs and 1 cup of flour and mix well with wooden spoon.
Continure adding remaining flour, cup by cup, stirring well until dough comes together.
Knead dough gently for about 5 minutes or until dough is smooth and elastic, no longer sticky.
Place in a large greased bowl, cover with greased plastic wrap.
Let rise in a warm place for 1 hour or until double in size.
Line a large baking sheet with parchment paper.
Punch dough down and divide in half. 
Cut 3 small (about 1 tablespoonful) balls from each half.
Roll out 4 small dough balls to form the "bones."
Shape each of the larger dough pieces into round loaves.
Gently press the bones on top of the loaves crossing each other to make an "X".
Roll the remaining 2 small dough balls to form the "skulls." 
Put the skulls in middle of the "X" and gently press down.
Place loaves on the prepared baking sheet and allow to rise in a warm place for about 30 minutes.
Preheat oven to 350˚F.
Brush tops of each loaf with the egg wash.
Bake for 20 minutes; remove loaves from the oven and brush again with the egg wash, then sprinkle each with half of the sugar.
Return to the oven and bake for 20 minutes or until loaves are golden brown and sound hallow when tapped.
Serve warm or cool completely, ENJOY!
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