PAN DE MUERTOS (MEXICAN BREAD OF THE DEAD)
This is a version of the bread that is made for the November 2 celebration known as the Dia de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals.
Provided by Althea
Categories Breakfast and Brunch Breakfast Bread Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
- In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in 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 lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
- Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
- To make 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. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 35.7 g, Cholesterol 31.4 mg, Fat 5.1 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1 g, Sodium 155.6 mg, Sugar 11.3 g
GALLETAS DEL DíA DE LOS MUERTOS
Celebra una de las festividades hispanas más queridas al preparar estas bellas -y súper innovadoras- galletas del Día de los Muertos.
Provided by My Food and Family
Categories Postres
Time 1h30m
Yield 21 porciones de 2 galletas cada una
Number Of Ingredients 8
Steps:
- Calienta el horno a 325°F.
- Combina 2 tazas de harina con el bicarbonato de sodio. Bate el queso crema con la mantequilla, el azúcar glass y con la vainilla en un tazón grande utilizando la batidora y hasta que tenga una consistencia ligera y esponjosa. Agrega poco a poco la preparación de harina revolviéndola bien cada vez que añadas más.
- Reserva 1/3 taza de masa. Forma 42 bolitas (de 1 pulg.) con el resto de la masa; coloca las bolitas en charolas (bandejas) para hornear dejando 2 pulgs. de distancia entre ellas.
- Mezcla la masa que reservaste con el resto de la harina; divídela en 42 pedacitos, utilizando aproximadamente 1/4 cdta. para cada uno. Divide cada pedacito en tres pedazos; haz rodar 1 pedacito para formar una bola y, a continuación, haz rodar los 2 pedacitos restantes para formar tiras de 2 pulgs. de largo. Coloca 2 tiras en forma de equis sobre cada una de las bolitas de masa de las charolas para hornear. Agrega una bolita de masa en el centro de cada equis.
- Hornea las galletas 20 min. o hasta que se doren un poco por debajo. Mientras tanto, combina el azúcar granulada y la canela en un tazón mediano.
- Haz rodar las galletas, una por una y aún calientes, sobre la preparación de canela hasta que queden recubiertas de forma pareja; ponlas en rejillas metálicas. Deja que se terminen de enfriar.
Nutrition Facts : Calories 170, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "galletas del día de los muertos recipes"
DELICIOUS MEXICAN DAY OF THE DEAD FOOD AND RECIPES
From thespruceeats.com
- Pan de Muerto (Bread of the Dead) Literally "bread of the dead," this bakery product is placed on the altar during the festivities and enjoyed by the families of the deceased.
- Calabaza en Tacha (Candied Pumpkin) Candied pumpkin, another classic tradition, is often placed on the Day of the Dead altar as an offering for the deceased and is served as breakfast, dessert, or snack for the living.
- Tamales. Although there are as many types of tamales as there are savory fillings, tamales, no matter their flavor, are a favorite food during El Día de los Muertos celebrations.
- Atole. A hot cup of this thick and hearty maize-based drink is just the thing to warm you up inside and out on a cold November evening, regardless of whether you're cozily ensconced at home or spending part (or all) of the night at the cemetery overlooking the tombs of your loved ones.
- Mole. The origins of the dish are uncertain but the stories told about this ancient dish all point to an accidental blend of American and European ingredients that gave life to a rich, dark sauce.
- Sugar Skulls. You will find these distinctively decorative and edible objects on almost every family’s ofrenda (offering) for the dead. The skulls are made of white sugar mixed with egg whites and pressed into molds.
- Churros. Sweet fried dough is irresistible no matter the preparation or ingredients. Churros have become increasingly popular thanks to the arrival of numerous Mexican immigrants to the United States.
- Jamoncillo de Leche (Milk Fudge) Easy to make and visually beautiful, these tasty morsels of milk fudge are shared by friends and family to celebrate the Day of the Dead.
- Camote (Sweet Potatoes) As simple as a baked potato, camote or dulce de camote, is traditionally eaten during the festivities. An ancestral meal, nutritious and packed with vitamins and fiber, sweet potatoes are sold all over the country from street stands and are a well-liked healthy snack.
- Champurrado (Hot Chocolate) Early November celebrations of the dead can mean long hours outside, honoring the deceased in cemeteries, or walking around in the festive parades.
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