Nutritional Info

Nutrition Facts

Serving Size 1 (161g)

Calories 575
Calories from Fat 15 (3%)
Amount Per Serving %DIV
Total Fat 1.7g 3%
Saturated Fat 1.1g 6%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 5.9mg 2%
Sodium 32.3mg 1%
Potassium 75.5mg 2%
Total Carbohydrate 136g 45%
Dietary Fiber 1.5g 6%
Sugars 98.3g
Protein 5.7g 11%

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All Souls Day Bread

100% would make this recipe again!
Recipe Description
Bread of the Dead is descended from the sweet altar breads, made with yeast, flour, sugar, eggs and aromatic flavoring, that for centuries have been offerings on feast days in Europe. Spanish missionaries introduced altar bread to Mexico, where over time it became associated with the Day of the Dead.
Prep time
1 hr 40 min
Cook time
30 min
Ready In
2 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
2 Tablespoon(T)  colored sugar crystals, for decoration (optional)
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  anise seed, ground
1 Teaspoon(t)  orange peel, finely grated
3 Cup(c)  unbleached all purpose flour, plus more as needed
1/4 Cup(c)  unsalted butter, softened
2   large eggs
3/4 Cup(c)  warm milk (105° to 115°f)
4 Tablespoon(T)  granulated sugar
2 1/2 Teaspoon(t)  active dry yeast
2   large egg yolks

Preparation

Dissolve the yeast and 1 tablespoon of the sugar in 1/2 cup of the warm milk in a small bowl and let it soften, about 5 minutes. Beat 1 of the whole eggs and the egg yolks in a small bowl. Stir in the remaining 1/4 cup milk, the butter and the dissolved yeast. Mix together the flour, the remaining 3 tablespoons of sugar, orange peel, anise seed and salt in a large bowl. Stir in the egg yeast mixture. If the dough feels sticky, mix in a teaspoon more flour at a time until it is pliable enough to knead. Turn the dough out onto a lightly floured board and knead it for 8 to 10 minutes, until it is silky and elastic. Place the dough in a large, lightly greased bowl, cover it with a damp towel, and allow it to rise in a warm place for approximately 1 hour, or until it has doubled in size. Punch down the dough and turn it out onto a lightly floured work surface. Allow the dough to rest while you grease and flour a cookie sheet. Cut off one third of the dough and place it back in the bowl. Plump the rest of the dough into a smooth round loaf and place in the center of the prepared cookie sheet. Shape the remaining dough into a skull and crossbones by dividing it into 2 equal pieces. Lightly pat one of the pieces into a ball for the skull. Tear the remaining piece in half and roll the 2 halves between the palms of your hands to make 8 inch ropes for the crossbones. Flatten the ends ofthe ropes to form knobs for the bones. Then stretch and crisscross the 2 bones over the loaf and press the skul onto the loaf right above the crossbones. Cover the loaf loosely with a cloth towel and let it rise in a warm spot for approximately 20 minutes. While the dough is rising, preheat the oven to 375° F. Beat the remaining egg with 1 teaspoon water to make an egg glaze. Paint the risen loaf with the egg glaze, and then bake it for 30 minutes, or until it is golden and sounds hollow when tapped. Remove the bread from the oven, sprinkle it with the colored sugar crystals, and then return it to the oven for 1 minute to melt the crystals. Remove the loaf from the oven and immediately transfer it to a wire rack to cool. Store the completely cooled bread at room temperature, in an airtight plastic bag, or tightly wrapped in plastic wrap.

Additional notes

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