Pan de Muerto de Chocolate (Day of the Dead)

Pan de Muerto de Chocolate (Day of the Dead)

This chocolate pan de muerto is a twist on a traditional Day of the Dead sweet yeast bread. HERSHEY'S Cocoa adds a rich flavor, while a bright orange glaze gives this amazing dessert an extra boost.

  • PRINT

SKILL LEVEL : IntermediatePREP TIME : 180  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1/2 cup butter (1 stick)
  • 1/2 cup milk
  • 1/2 cup water
  • 1 teaspoon anise extract
  • 5 cups all-purpose flour plus flour for dusting work surface , divided
  • 3/4 cup granulated sugar
  • 2 packages active-dry yeast
  • 1 teaspoon salt
  • 4 eggs
  • 1/2 cup HERSHEY'S Cocoa
  • ORANGE GLAZE (recipe follows)
  • Powdered sugar (optional)

Directions

  • 1. Line two cookie sheets or baking pans with parchment paper; set aside.
  • 2. Combine butter, milk and water in small saucepan. Heat on medium heat, stirring occasionally, until mixture is very warm (do not boil) and butter is melted. Remove from heat; stir in anise extract.
  • 3. Stir together 1/2 cup flour, 3/4 cup granulated sugar, yeast and salt. Gradually add butter mixture, beating until well blended. Add eggs, one at a time, mixing thoroughly. Stir together remaining 4-1/2 cups flour and cocoa; gradually add to butter mixture, mixing well until soft dough begins to form.
  • 4. Place dough on lightly floured surface. Knead 10 minutes (dough will be smooth and elastic). Form dough into large ball. Place dough into a lightly greased bowl; flip the dough so that all sides are greased. Cover loosely with plastic wrap and let rise in a warm place until doubled in size (about 2 hours).
  • 5. Heat oven to 350°F. Punch dough down. Cut away about 1/4 of the dough; set aside. Divide remaining dough in half; shape into two round loaves. Place one loaf on each prepared baking sheet. Divide reserved dough into 14 equal balls. Roll 12 balls into stips ("bones") and place 6 across top of each loaf. Place remaining balls in center top of each loaf. Cover loosely with plastic wrap; let rise in warm place until doubled.
  • 6. Bake 30 to 35 minutes or until bread sounds hollow when tapped. Cool slightly. Make ORANGE GLAZE; brush over tops. Cool completely. Just before serving, dust tops with powdered sugar, if desired.
  • ORANGE GLAZE
  • 1/2 cup granulated sugar
  • 2 tablespoons freshly grated orange peel
  • 1/3 cup fresh squeezed orange juice
  • Combine sugar, orange peel and orange juice in small saucepan. Heat over medium heat, stirring constantly, until mixture just comes to a boil and sugar is dissolved. Remove from heat.
Ingredients sitting on a table

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