Pan de Muerto Relleno de Queso
Time: Prep: 30 minutes plus standing Bake: 30 minutes
Servings: Serves: 8
Introducing Pan de Muerto Relleno de Queso: A Sweet and Savory Delight!
Pan de Muerto, a traditional Mexican bread enjoyed during the Dia de los Muertos (Day of the Dead) celebration, has been given a delightful twist in this recipe. Pan de Muerto Relleno de Queso combines the rich flavors of anise extract, creamy cheese, and a sweet glaze to create a mouthwatering treat that’s perfect for commemorating this special occasion.
With a preparation time of just 30 minutes (plus resting time) and a baking time of 30 minutes, this recipe yields 8 servings. Whether you’re celebrating the Day of the Dead or simply looking to savor a unique and delicious bread, Pan de Muerto Relleno de Queso will not disappoint.
The bread’s ingredients include whole milk, unsalted butter, anise extract, active dry yeast, all-purpose flour, granulated sugar, salt, fresco cheese, eggs, Mexican crema, and fresh orange juice. Together, they create a dough that is both tender and flavorful.
This recipe takes you on a culinary journey in five simple steps.
1/4 cup plus 1 tablespoon whole milk
2 tablespoons unsalted butter
1 1/2 teaspoons anise extract
1 envelope (1/4 ounce) active dry yeast (2 1/4 teaspoons)
3 1/2 cups all-purpose flour plus additional for dusting
1/2 cup plus 2 tablespoons granulated sugar
1 teaspoon salt
1/2 cup crumbled fresco cheese
2 large eggs
2 tablespoons Mexican crema
Nonstick cooking spray
3 tablespoons fresh orange juice
- In small saucepan, heat 1/4 cup milk, butter, anise extract and 1/4 cup water over medium-high heat 4 minutes or until butter is melted; cool slightly. In large bowl, whisk yeast, 1 cup flour, 1/4 cup sugar and salt; whisk in milk mixture until smooth. Add cheese, eggs and crema; whisk until incorporated. Stir in remaining 2 1/2 cups flour, 1/2 cup at a time, until a soft dough forms.
- Spray separate large bowl with cooking spray. Dust work surface with flour; transfer dough to work surface and knead 5 minutes or until smooth and soft. Transfer dough to prepared bowl; cover with damp towel and let rise in warm place 1 1/2 hours or until doubled in size.
- Dust rimmed baking pan with flour. Transfer dough to work surface; knead 30 seconds or until it deflates. Cut 6 (1-inch) pieces from dough; roll into balls, then form into “bone” shapes. Shape remaining dough into an 8-inch round; place on prepared pan. Arrange “bones” on top of dough round; cover with damp towel and let stand 30 minutes.
- Preheat oven to 350°. Brush dough with remaining 1 tablespoon milk; bake 30 minutes or until bread is golden brown and sounds hollow when tapped.
- In small saucepan, heat orange juice and 1/4 cup sugar to a simmer over medium-high heat; simmer 2 minutes. Brush warm loaf with glaze; sprinkle with remaining 2 tablespoons sugar. Makes 1 loaf.
Approximate nutritional values per serving (1/8 loaf): 352 Calories, 8g Fat, 4g Saturated Fat, 62mg Cholesterol, 376mg Sodium, 60g Carbohydrates, 2g Fiber, 17g Sugars, 16g Added Sugars, 10g Protein