/ck/ - Food & Cooking

Everything tastes better when it's skull shaped.

good ole Mexican Halloween is right around the corner

OP here, lemme take a vote.
I found a recipe that was for an orange flavored version, and one that focused on cinnamon.
Which does /ck/ think would go better?

>>3955278
Orange, but then again I really like orange in baked goods.

>>3955278

>>3955321

My stepdad is from Mexico. I've seen this done at parties.

Always accompanied by "la Bamba'

>>3955321
Agreed. Cinnamon and orange work quite well together in baked goods.

>>3955321
You are awesome.

>>3955321
Most fitting use of that image I've ever seen.

Orange.
My credentials? I work in a bakery.

>>3955321
OP here once again.
Have to admit, I honestly hadn't thought of that.
Pic related, idort.

>>3955236

que dia, por favor...

>>3955428
El dos de noviembre.

>>3955409
Do us a favor and post the recipe for both.

>>3955479
por favor.

>>3955496
>>3955479
Damn. Disculpa, I meant to add some Spanish from high school into that first one.

>>3955447
gracias

; )

I kinda prefer the traditional shape of Pan de Muertos... looks like a cool octopus sitting atop a bun.

You should definitely track down some orange flower essence first, as all the original recipes call for it in addition to orange peel shavings.

>>3955574
Even more traditional is if they look like bones rather than legs.

1/4 cup margarine
1/4 cup milk
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 teaspoons anise seed (optional)
1/4 cup white sugar
2 eggs, beaten
2 teaspoons orange zest
1/4 cup white sugar
1/4 cup orange juice
1 tablespoon orange zest
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
Continued

Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
In a large bowl combine 1 cup of the flour, yeast, salt, anise seed (still optional, I'm not doing this) and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
To make glaze: In a small saucepan combine the 1/4 cup sugar, cinnamon to taste, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar and leftover cinnamon

I sort of smashed the two together, and came up with this:>>3955728
>>3955723
Should be superdulce.

Real pan dulce base dough recipe. For pan de muerto add orange blossom water and crushed sar anise.

Starter:
114g Flour
22g Water
50g (1) egg
1/8 tsp yeast

Final Dough:
453g Flour
150g Sugar (I use "evaporated cane juice" or "Azucar Morena")
28g Unsalted Butter
250g (5) eggs
58g water
8g Salt
2g yeast

Mix starter, let rest overnight or until doubled.
Tear starter into pieces, mix with liquids and sugar until incorporated
Mix flour, butter and yeast into liquids and let autolysis for 20 mins.
Fold in salt and kneed until dough is satiny.
Let dough double in a warm area, folding at least twice during fermentation.

Mix topping, incorporate until a dough using the back of a wooden spoon.
Add flavoring to taste.
Divide dough into 16 pieces (about 60g apiece), shape into rounds and place on a silpat or parchment paper. use two of these pieces to make the "bones" on top.

Let rise until doubled. Bake at 350 in a pre-heated oven for 15-17 mins, until breads turn golden and sound hollow when bottom is tapped.