Cupcakes Pan De Muerto
I made Pan de Muerto (Bread of the Dead) already a couple times. This time I found a slightly simpler version of this delicious bread which makes it so much easier to work with the dough, and they are in shape of cupcakes, which are so soft and fluffy, with the classic finishing touch of butter and sugar on top. We also like to eat this bread with cooked condense milk. For these cupcakes, you can use a silicone mold, as it will be easier to take them out, or just insert cupcake liners inside of your cupcake mold. This bread is good for several days, and we like it microwaved for 10 sec for breakfast with our coffee or tea.
Also this dough recipe is perfect for making Easter bread/Cake (Kulich), as you just add some raisins, nuts or etc.
Cupcakes Pan De Muerto Recipe
By Published: October 16, 2019
- Yield: 6
I made Pan de Muerto (Bread of the Dead) already a couple times. This time I found a slightly simpler version of this delicious bread …
Ingredients
- 2 cups of flour or more if needed, for the dough
- 1/2 cup of sugar for the dough
- 1/2 tsp salt for the dough
- 1 big egg for the dough
- 1 medium orange zest, grated, for the dough
- 6-8 drops orange extract for the dough
- vanilla extract for the dough
- 6 g dry yeast for the dough
- 1/2 cup milk warm, for the dough
- 1/2 cup butter room temp, cut into cubes, for the dough
- 1 egg yolk for the top
- sugar for the top
- butter melted, for the top
Instructions
- Pour the warm milk into a bowl, add the dry yeast, mix it, and leave for 10 min in a warm place.
- Make the dough: On a clean surface area, form the sifted flour into a dome with a hole in the center and crack the egg in the center. add salt, sugar, the milk with yeast, orange zest, orange essence, and vanilla. Knead the dough for around 10 minutes. Add the butter and kneed for another 5 min. Add more sifted flour if you need it, but not too much. The dough should be elastic, but should not be stuck to your hands. Grease a clean bowl with little oil, and put the ball of dough in, cover, and leave in a warm place for 1-2 hours until it doubles its volume.
- Preheat the oven to 180 ° C.
- On a floured surface, divide the dough into 8 parts, and form 6 of them into smooth balls of the size of your molds, Place the dough balls inside the cupcake molds, Cover, and let them stay for 10 minutes in a warm place.
- The 2 other parts use for the “bones” decoration: by pinching, divide them further into 6 smaller balls, about the size of large marbles. Divide the remaining dough into 12 pieces and roll them with your hands from the center out, making ropes that are slightly longer than the width of the loaves. As you’re rolling, press with your index and middle fingers at the ends and spread them about 1 inch apart to make knobs that represent bones.
- Next, arrange 2 of the rope bones on top of each bun, overlapping the ropes in the center, dab a little cold water on the top center of each round where the ropes meet and put the reserved dough balls on top, pressing slightly so they stick.
- Brush the bread with the yolk and bake them for 20-25 min or until golden brown (check inside the bread with toothpick).
- Brush each bun with the melted butter and sprinkle sugar on top.
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