Pan de muerto (Pati Jinich's orange-anise loaves)

Yield 2 8-inch round loaves · Scaling: source batch only

Method

1. In a stand-mixer bowl, whisk or fork together lukewarm milk, yeast, 1 teaspoon sugar and 60 g flour. Cover and leave until bubbles appear, about 20–25 minutes.
2. Add orange blossom water (or rose water or plain water), orange zest, anise, remaining 420 g flour, salt, 99 g sugar and eggs. Mix with the flat beater on low until combined.
3. Scrape the bowl and beater, fit the dough hook and knead at medium speed for 10–12 minutes, scraping as needed, until the dough pulls from the bowl and slaps its sides.
4. On low speed, add the room-temperature butter about 3 tablespoons at a time. Let each addition incorporate before adding the next; scrape the bowl as needed.
5. Raise speed to medium and beat 8–10 minutes, until the dough slaps the bowl. It should be smooth and slightly sticky; do not add extra flour.
6. Shape into a ball, put in a lightly greased bowl, cover and let rise until almost doubled, about 1 1/2–2 hours.
7. Turn the dough onto a lightly greased surface and fold it over itself. Return it to the bowl, cover and refrigerate for at least 4 hours or overnight.
8. Remove chilled dough and let sit in a warm place for 30–45 minutes. Line a large baking sheet with parchment.
9. Set aside one-quarter of the dough, about 280 g, and divide it into two 140 g portions. Divide the remaining dough into two pieces of about 425 g each. Shape each into a ball, flatten gently into a round about 6 inches across and place on the lined sheet.
10. Divide each 140 g portion into three pieces of about 46 g. Shape two pieces into balls. Roll the other four into ropes 6–7 inches long and pinch them at intervals to form the bone decorations.
11. Cross two ropes over one dough round. Press a small dough ball firmly into their intersection to anchor it. Repeat on the second round with the remaining ropes and ball.
12. Cover and proof in a warm place until doubled, about 1–1 1/2 hours. During this rise, heat the oven to 350°F.
13. Bake for 20 minutes, until lightly browned. Loosely cover the loaves with foil and bake another 20–25 minutes, until fully baked, dark golden on top and bottom, and 190°F internally.
14. Cool on the baking sheet for about 20 minutes. Brush with melted butter, then immediately dust each brushed section generously with sugar before the butter cools. Transfer to a rack and cool completely before slicing.

Conditions

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