pan de muerto

Hibiscus Pan de Muerto with Red Corn Masa Harina 

milk

dried hibiscus flowers

all-purpose flour

Red Corn Masa Harina

active dry yeast

granulated sugar

eggs, room temperature

cinnamon

vanilla extract

beet powder (to enhance the red color of the bread)

oranges

unsalted butter, room temperature

egg bread

sugar

beet powder

(¼ cup) melted butter

In a small pot, heat milk over a stove with the dried hibiscus flower. Once milk is simmering, remove from stove and steep hibiscus for 10 minutes. We want a strong purple color and flavor from the flowers. Strain hibiscus from the milk and let cool to room temperature.

In a stand mixer with a hook attachment, add the flour, masa harina, yeast, sugar, eggs, vanilla, cinnamon powder, beet powder, orange zest, and hibiscus-steeped milk. Mix the dough on medium speed for 5 minutes. Scrape down the sides of the bowl and continue to mix for another 5 minutes. Your dough will look a little shaggy at this point.&amp;nbsp;

With the mixer still running, incorporate the butter bit by bit, waiting to incorporate more until the last piece of butter is almost incorporated. This should take approximately 5 minutes. Once the final piece of butter is added, mix for another 8 minutes or until all the butter has been incorporated and the dough is smooth and elastic.

Transfer the dough onto a greased bowl, cover with a towel or plastic wrap and let stand in a warm place until it doubles in size. It may take 1 -1 ½ hours depending on how warm the environment is.

Press the dough down with floured fists to deflate it. Transfer the dough onto a working surface. Separate the dough into five 6.5 ounce pieces (you will have some dough remaining; reserve this for the topping). You may need to dust your hands and the dough with flour to prevent sticking. Shape each piece by rolling it into balls and placing them on parchment-lined baking sheets, 4 inches apart.

With the remaining dough, divide into ten 1 oz pieces (there will still be a bit left after this; reserve it for the next step). Shape each piece into logs and pinch at intervals to resemble bones. Place two logs on top of each of the dough rounds, crossing them in the middle.

With the remaining dough, shape into 5 small rounds and place each round in the center of the dough, pressing down to firmly secure it.

Cover the dough rounds and let them rise again for another hour or until doubled in size.

Pre-heat the oven to 350F/ 180 C.

Brush the rounds with a mixture of egg and 3 tablespoons of water. Bake the bread for 20-25 minutes until golden brown. Let cool slightly before decorating.

Combine 2 cups of sugar with a tablespoon of beet powder (optional). Brush the breads with melted butter and coat each one with the sugar mixture, tapping off any excess.

Let cool completely before enjoying.

This pan de muerto recipe from San Antonio bakery La Panadería is a sweet way to ring in Día de los Muertos, or Day of the Dead.

Pan de Muerto

bread flour

instant yeast

kosher salt

¼ cup plus 2 Tbsp. whole milk

Tbsp. orange essence

Tbsp. orange flower water

Tbsp. finely grated orange zest

eggs,

unsalted butter,

confectioners sugar

To a stand mixer fitted with the paddle attachment, add the flour, yeast, and salt and mix to combine. Add the orange essence, orange flower water, orange zest, and eggs and mix on low until just combined, 1–2 minutes. Replace the paddle attachment with the hook and mix on medium-low until the dough pulls away from the bowl, 6–8 minutes. Turn the speed to low and, with the machine running, gradually add the sugar and 7 tablespoons of the butter. Mix on medium until the dough is shiny and elastic, 6–8 minutes. Transfer to a lightly greased bowl, loosely cover, and set aside until nearly doubled in size, 1½–2 hours.

Tear off about one-fifth of the dough and transfer to a lightly floured work surface (re-cover the dough in the bowl). Using your palms, roll into a ½-inch-wide rope. Cut into 16 log-shaped pieces (1½–2 inches long), then transfer to a parchment-lined baking sheet, cover, and refrigerate.

On a lightly floured work surface, divide the remaining dough into eight equal portions (about 3.2 ounces each). Shape one of the portions into a ball, then press gently to flatten slightly and transfer to another parchment-lined baking sheet. Repeat with the remaining dough portions. Cover loosely and set aside in a warm place until nearly doubled in size, about 1½ hours.

Position a rack in the center of the oven and preheat to 375°F. On a lightly floured work surface, roll each dough log into a 6-inch length, then pinch each in two or three places (so they resemble bones). On one of the dough rounds, place two of the strips in an X shape, then repeat with the remaining rounds. Bake until puffed and lightly browned, 18–20 minutes. Transfer to a wire rack to cool slightly.

Melt the remaining butter. Brush the tops of the buns with it, then dust with the confectioners sugar and serve.

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