Pan de Muerto

Pan de Muerto
Photo by Colin Clark


  • 3 large eggs, lightly beaten
  • Two 4x1-inch strips of orange zest (use a vegetable peeler; avoid the white pith)
  • 2-¾ oz. (5-½ Tbs.) unsalted butter, cut into small pieces
  • 1 Tbs. orange blossom water
  • ½ cup whole milk
  • ¼ cup granulated sugar
  • Vegetable oil as needed
  • + 5 more ingredients
    • 15-¾ oz. (3-½ cups) unbleached all-purpose flour; more as needed
    • ¼ oz. (1-¾ tsp.) active dry yeast
    • 1 tsp. kosher salt
    • 2 oz. (4 Tbs.) unsalted butter, melted
    • ¼ cup granulated sugar

Put the milk, butter, and orange zest in a small saucepan over medium heat; stir until the butter melts, 2 to 3 minutes. Remove from the heat and let cool until warm. Discard the orange zest, add the orange blossom water, and whisk in the eggs. Dissolve the yeast in 1/4 cup lukewarm water (no h...

View full recipe at Fine Cooking


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