Gluten Free Pan de Muerto
Representing the circle of life and death, this round bread loaf topped with "bones" is served during the weeks leading up to and on the Day of the Dead (Día de los Muertos), November 1-2.
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Servings: 12
Calories: 190kcal
Equipment
Ingredients
- ¼ cup milk dairy or non-dairy
- ¼ cup butter dairy or vegan cut into cubes (like Miyoko’s Creamery)
- ¼ cup cane sugar
- ¼ cup warm water
- 3 (405) cups (grams) gfJules™ All Purpose Gluten-Free Flour
- ½ tsp. salt
- 1 package of quick rise or active dry yeast 2 ¼ tsp.
- ½ tsp. anise seed
- 3 large eggs or see my recommended vegan egg substitutes here
- 2 Tbs. fresh orange juice
- Zest from 1 orange
- 2 Tbs. melted butter dairy or vegan -- for brushing the loaf
Instructions
- In a small saucepan, combine the milk, butter, sugar, and water. Heat until the butter is just melted and stir occasionally to ensure the sugar dissolves evenly. Set the mixture aside to cool.
- In a large mixing bowl, whisk together the gfJules Flour, salt, yeast, and anise seed.
- Once the milk mixture is cool (no warmer than 115°F), pour it slowly into the flour mixture then stir in the eggs, orange juice, and orange zest.
- Start mixing slowly until the ingredients are combined. If the dough seems very tight or stiff, add 1-2 more tablespoons of warm water. Mix for 1-2 minutes on medium speed.
- Lightly flour a clean counter or pastry mat with more gfJules Flour, and turn the dough out onto the work surface.
- Pinch off about a tablespoon of the dough and set it aside. Then pinch off two more balls of dough roughly the size of golf balls and set those aside.
- Gently knead the remaining dough just until it is smooth. You may need to lightly flour your hands to work with the dough. Once the dough is smooth start forming it into a ball by pulling the side down and under until you have a uniform, smooth loaf.
- Place the loaf on a parchment lined baking sheet. Gently press the round loaf to flatten it slightly into more of a thick disk, the loaf will rise when proofing and baking.
- Take the tablespoon of dough you set aside and roll it into a smooth ball. Then roll the two golf ball size dough balls into logs that are long enough to span the diameter of the loaf. Pinch, roll, and press 3 indents into each log to create the ‘bones’ for the Pan de Muerto.
- To secure the ‘bones’ to the loaf, dab some warm water in a line across the loaf and lay one of the dough logs across. Dab some more water on the loaf in a line that crosses over the first dough log and secure the second dough log so that you have a big X on the loaf.
- Place the small dough ball you made in the middle where the ‘bones’ cross and gently press it onto the loaf.
- If you feel that your loaf has too many small cracks or too much texture, gently brush the entire loaf with warm water to seal any cracks.
- Cover the loaf with oiled plastic wrap or a clean towel and set the loaf in a warm area to rise for 40 minutes. (An oven preheated to 200°F then turned off works well for this purpose.)
- When the loaf has finished rising, preheat the oven to 350°F.
- Brush the loaf with the 2 tablespoons of melted butter ensuring that the entire loaf gets coated. You can also sprinkle on some cinnamon sugar on top if you like.
- Bake for 35-45 minutes depending on the thickness of your loaf. The loaf should be gently browned and the internal temperature should read 195-200°F.
- Let the loaf cool on a wire rack. You can enjoy it warm or room temperature. Dust with confectioner’s sugar before serving, if you like that look.
- Store leftovers in an airtight container.
Nutrition Facts
Gluten Free Pan de Muerto
Serving Size
1
Amount per Serving
Calories
190
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
51
mg
17
%
Sodium
156
mg
7
%
Potassium
132
mg
4
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
3
g
6
%
Vitamin A
194
IU
4
%
Vitamin C
1
mg
1
%
Calcium
26
mg
3
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.