Pan De Muertos
|Milk||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), cut into small pieces|
|Sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||8 3⁄4 Gram (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (110 F)|
|All-purpose flour||3 Cup (48 tbs), unsifted|
|Ground cinnamon||1⁄4 Teaspoon|
|Butter/Margarine||1 Teaspoon (For Greasing)|
Bring milk to scalding; remove from heat and stir in butter, the 1/4 cup sugar, and salt.
In a mixer bowl, combine yeast and water; let stand about 5 minutes; then add milk mixture.
Separate 1 egg.
Add yolk to yeast mixture (reserve white).
Add remaining egg and 2 1/3 cups of the flour; blend well.
Place dough on a well floured board and knead until smooth and velvety (about 5 minutes).
Place in a bowl, cover, and let rise in a warm place until double (about 1 1/2 hours).
Knead again on a floured board to expel air bubbles.
Cut off a 1/3-cup-size piece of dough; set aside.
Divide remaining dough in 3 equal parts; shape each into a rope about 12 inches long.
Braid ropes together, pressing ends to hold securely; place on a greased baking sheet and join ends firmly to make a wreath.
Divide reserved dough in half; shape each portion into a "bone." Cross bones and place across entire top of wreath.
Cover lightly and let rise in warm place for about 30 minutes or until puffy looking.
Brush gently with reserved egg white (slightly beaten).
Mix cinnamon and the 2 teaspoons sugar, sprinkle onto loaf, avoiding the bones.
Bake in a 350° oven for about 35 minutes or until richly browned.