Pan de Muerto Recipe
5 tsp Orange, zest
1/4 cup Margarine
1 1/4 tsp Active dry yeast
3 cups All-purpose flour
2 tsp Anise seed
1/2 tsp Salt
5/8 cup White sugar
1/4 cup Orange juice
1/4 cup Milk
1/4 cup Water
Preheat the oven to 350
Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add the warm water.
In a large bowl, combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Add the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
Place the dough into a bowl and cover with plastic wrap. (you can lightly oil the bowl if you'd like but it is not necessary) Let the dough rise in room temperature until it has doubled in size. This will take about 1 to 3 hours. Punch the dough down and shape it into a large round loaf. Traditionally, there are bone shapes and a knob shape in the middle. Place the dough onto a baking sheet, loosely cover with plastic wrap and let rise in room temperature for about 1 hour or until it has almost doubled in size.
Bake in the oven for about 35 to 45 minutes.
Remove from oven and let cool for a minute then brush with the orange glaze and toped with white sugar. I like to add brown sugar as well.
Glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes.