Pan de Muerto with Champurrado
Pan de Muerto with Champurrado
Ingredients
For the Pan de Muerto
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup granulated sugar, divided (1 teaspoon for yeast, remainder for dough)
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed to 105-115°F
- 1/2 cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1 tablespoon orange zest, from 1 large orange
- 1 teaspoon orange blossom water, optional
- 1/4 cup granulated sugar, for dusting
- 1 tablespoon unsalted butter, melted, for brushing (optional)
For the Champurrado
- 1/2 cup masa harina
- 2 cups water
- 2 cups whole milk
- 4 ounces piloncillo, or 1/2 cup packed dark brown sugar
- 3 ounces Mexican chocolate, 1 tablet, chopped
- 1 cinnamon stick, 3-inch piece
- 1 teaspoon vanilla extract
Instructions
- 1
Activate the yeast for the Pan de Muerto: In a small bowl, combine the warmed whole milk, 1 teaspoon of the granulated sugar (from the 1/2 cup portion), and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Combine dry ingredients: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour, the remaining 1/2 cup granulated sugar, and salt.
⏱️ 3 min
- 3
Add wet ingredients: Pour the melted unsalted butter, room temperature large eggs, orange zest, and orange blossom water (if using) into the dry ingredients, followed by the activated yeast mixture.
⏱️ 2 min
- 4
Knead the dough: If using a stand mixer, knead on low speed for 8-10 minutes until the dough is smooth, elastic, and slightly sticky. If kneading by hand, knead on a lightly floured surface for 10-15 minutes until the desired consistency is reached.
⏱️ 15 min
- 5
First rise: Lightly grease a large clean bowl. Transfer the dough to the bowl, turning it once to coat with oil. Cover the bowl tightly with plastic wrap and let it rise in a warm, draft-free place for 1 1/2 to 2 hours, or until the dough has doubled in size.
⏱️ 90 min
- 6
Shape the loaves: Gently punch down the risen dough to release the air. Reserve about 1/4 of the dough for the decorative 'bones' and 'tears'. Divide the remaining dough into 4 equal portions and shape each into a smooth, round loaf.
⏱️ 10 min
- 7
Form decorations: Divide the reserved dough into 8 small pieces. Roll 4 pieces into long, thin ropes, then use the side of your hand or a dull knife to create indentations, forming the 'bones'. Roll the other 4 pieces into small, smooth balls to represent the 'tears' or 'skulls'.
⏱️ 5 min
- 8
Assemble and second rise: Place the shaped loaves on baking sheets lined with parchment paper. Arrange two 'bones' crisscross on top of each loaf, gently pressing them into the dough. Place a small dough ball in the center where the 'bones' meet. Cover the loaves loosely with plastic wrap and let them rise again in a warm place for 45-60 minutes, or until almost doubled in size.
⏱️ 60 min
- 9
Preheat oven: While the bread is on its second rise, preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350
- 10
Bake Pan de Muerto: Bake the loaves for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom. If they begin to brown too quickly, you can loosely tent them with aluminum foil.
⏱️ 30 min•🌡️ 350
- 11
Cool and sugar: Remove the Pan de Muerto from the oven and let them cool slightly on a wire rack. While still warm, brush them with the 1 tablespoon of melted unsalted butter (if using), then generously dust them with the 1/4 cup of granulated sugar for dusting.
⏱️ 10 min
- 12
Prepare masa mixture for Champurrado: In a medium bowl, whisk together the masa harina and 1 cup of the water until completely smooth and no lumps remain. Set aside.
⏱️ 3 min
- 13
Heat liquids and flavorings: In a large saucepan or pot, combine the remaining 1 cup water, whole milk, piloncillo (or dark brown sugar), chopped Mexican chocolate, and cinnamon stick. Heat over medium heat, stirring occasionally, until the piloncillo and chocolate are completely dissolved and the mixture is hot.
⏱️ 10 min
- 14
Thicken Champurrado: Gradually whisk the masa harina mixture into the hot liquid in the saucepan. Continue to cook over medium-low heat, whisking constantly to prevent lumps and scorching, until the champurrado thickens to your desired consistency (about 10-15 minutes). It should be thick enough to coat the back of a spoon.
⏱️ 15 min
- 15
Finish and serve: Remove the champurrado from the heat. Stir in the vanilla extract and carefully remove the cinnamon stick. Ladle the hot champurrado into mugs and serve immediately alongside the Pan de Muerto.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pan de Muerto with Champurrado
Ingredients
For the Pan de Muerto
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup granulated sugar, divided (1 teaspoon for yeast, remainder for dough)
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed to 105-115°F
- 1/2 cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1 tablespoon orange zest, from 1 large orange
- 1 teaspoon orange blossom water, optional
- 1/4 cup granulated sugar, for dusting
- 1 tablespoon unsalted butter, melted, for brushing (optional)
For the Champurrado
- 1/2 cup masa harina
- 2 cups water
- 2 cups whole milk
- 4 ounces piloncillo, or 1/2 cup packed dark brown sugar
- 3 ounces Mexican chocolate, 1 tablet, chopped
- 1 cinnamon stick, 3-inch piece
- 1 teaspoon vanilla extract
Instructions
- 1
Activate the yeast for the Pan de Muerto: In a small bowl, combine the warmed whole milk, 1 teaspoon of the granulated sugar (from the 1/2 cup portion), and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
⏱️ 10 min - 2
Combine dry ingredients: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour, the remaining 1/2 cup granulated sugar, and salt.
⏱️ 3 min - 3
Add wet ingredients: Pour the melted unsalted butter, room temperature large eggs, orange zest, and orange blossom water (if using) into the dry ingredients, followed by the activated yeast mixture.
⏱️ 2 min - 4
Knead the dough: If using a stand mixer, knead on low speed for 8-10 minutes until the dough is smooth, elastic, and slightly sticky. If kneading by hand, knead on a lightly floured surface for 10-15 minutes until the desired consistency is reached.
⏱️ 15 min - 5
First rise: Lightly grease a large clean bowl. Transfer the dough to the bowl, turning it once to coat with oil. Cover the bowl tightly with plastic wrap and let it rise in a warm, draft-free place for 1 1/2 to 2 hours, or until the dough has doubled in size.
⏱️ 90 min - 6
Shape the loaves: Gently punch down the risen dough to release the air. Reserve about 1/4 of the dough for the decorative 'bones' and 'tears'. Divide the remaining dough into 4 equal portions and shape each into a smooth, round loaf.
⏱️ 10 min - 7
Form decorations: Divide the reserved dough into 8 small pieces. Roll 4 pieces into long, thin ropes, then use the side of your hand or a dull knife to create indentations, forming the 'bones'. Roll the other 4 pieces into small, smooth balls to represent the 'tears' or 'skulls'.
⏱️ 5 min - 8
Assemble and second rise: Place the shaped loaves on baking sheets lined with parchment paper. Arrange two 'bones' crisscross on top of each loaf, gently pressing them into the dough. Place a small dough ball in the center where the 'bones' meet. Cover the loaves loosely with plastic wrap and let them rise again in a warm place for 45-60 minutes, or until almost doubled in size.
⏱️ 60 min - 9
Preheat oven: While the bread is on its second rise, preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350 - 10
Bake Pan de Muerto: Bake the loaves for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom. If they begin to brown too quickly, you can loosely tent them with aluminum foil.
⏱️ 30 min•🌡️ 350 - 11
Cool and sugar: Remove the Pan de Muerto from the oven and let them cool slightly on a wire rack. While still warm, brush them with the 1 tablespoon of melted unsalted butter (if using), then generously dust them with the 1/4 cup of granulated sugar for dusting.
⏱️ 10 min - 12
Prepare masa mixture for Champurrado: In a medium bowl, whisk together the masa harina and 1 cup of the water until completely smooth and no lumps remain. Set aside.
⏱️ 3 min - 13
Heat liquids and flavorings: In a large saucepan or pot, combine the remaining 1 cup water, whole milk, piloncillo (or dark brown sugar), chopped Mexican chocolate, and cinnamon stick. Heat over medium heat, stirring occasionally, until the piloncillo and chocolate are completely dissolved and the mixture is hot.
⏱️ 10 min - 14
Thicken Champurrado: Gradually whisk the masa harina mixture into the hot liquid in the saucepan. Continue to cook over medium-low heat, whisking constantly to prevent lumps and scorching, until the champurrado thickens to your desired consistency (about 10-15 minutes). It should be thick enough to coat the back of a spoon.
⏱️ 15 min - 15
Finish and serve: Remove the champurrado from the heat. Stir in the vanilla extract and carefully remove the cinnamon stick. Ladle the hot champurrado into mugs and serve immediately alongside the Pan de Muerto.
⏱️ 2 min