Ingredients
- 1 kg Day of the Dead Bread Mix
- 350 g Egg
- 150 ml Espresso
- 40 g Fresh yeast
- 25 g Powdered milk
- 400 g Brown sugar
- 20 g Freshly ground cinnamon
- 1 Whole cinnamon stick
- To tastemelted butter
- To taste cground coffee
- To taste, ncoffee beans for decoration
Preparation
Dough
- Place the fresh egg, yeast, and Pan de Muerto Mix in the mixer bowl.
- Mix with the dough hook on the first speed setting for 1 minute.
- Knead on speed 2 for 10 minutes.
- Add the espresso and powdered milk, and continue kneading for about 10 minutes until the dough becomes elastic.
- Once the ingredients are fully combined, let the dough rest at room temperature for 20 minutes.
- Cut the dough into the desired shapes and sizes, decorate the pieces with bone-shaped pieces of dough, and let them rise for 90 to 120 minutes.
- Brush the pieces with egg and sprinkle a layer of brown sugar on top.
- Bake at 160 °C for 20 minutes. Let the pieces cool to room temperature.
Baked
- In a bowl, mix the sugar, ground cinnamon, and ground coffee until everything is well combined.
- Brush the pan de muerto with a little melted butter, wait for it to dry a bit, then drizzle with the mixture from the previous step. Finish by garnishing with coffee nibs and a cinnamon stick.
