Abuelita Pan de Muerto
30 min prep
45 min cook
Serves 20
Ingredients
- 1/4 cup Warm water
- 0.2 oz Active dry yeast
- 6 1/2 tbsp Unsalted butter, divided use
- 1/2 cup 2% reduced fat milk
- 3 Large eggs, beaten
- 3 1/2 cups All purpose flour
- 1/2 cup Nestlé Abuelita Authentic Mexican Hot Chocolate Granulated Mix, divided use
- 1 tsp Kosher salt
Shop ingredients
- Item, Fleischmann's Active Dry Yeast. Quantity: 1 each. Price: $1.96.
- Item, H-E-B Sweet Cream Unsalted Butter. Quantity: 1 each. Price: $5.08.
- Item, Hill Country Fare 2% Reduced Fat Milk. Quantity: 1 each. Price: $1.73.
- Item, Central Market Pasture Raised Large Brown Eggs. Quantity: 1 each. Price: $8.75.
- Item, Hill Country Fare All Purpose Flour. Quantity: 1 each. Price: $1.37.
- Item, Nestle Abuelita Authentic Mexican Hot Chocolate Granulated Mix. Quantity: 1 each. Price: $4.14.
- Item, H-E-B Coarse Kosher Sea Salt. Quantity: 1 each. Price: $2.60.
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Warm water
1/4 cup needed
Instructions
- Stir water and yeast in a small bowl until dissolved and foamy. Set aside to rest for about 15 minutes.
- Place 5½ tablespoons of butter in a small saucepan and heat on low. Add milk, heat until slightly hot to the touch, then remove from heat and let cool. Stir in eggs.
- Combine flour, ¼ cup Abuelita chocolate, and salt on a work surface. Make a well in the center of the flour mixture and add alternating yeast and milk mixture. Knead with hands for about 10 minutes or until a slightly sticky dough forms.
- Line a large baking sheet with parchment paper. Set aside.
- Once dough has doubled in size, cut off a piece of dough (about the size of a large egg) and reserve. Divide remaining dough into two rounds and place on prepared baking sheet.
- Divide reserved dough into 8 pieces. Form two balls with two of the pieces and six rope shaped strips with the remaining pieces of dough. Pinch dough ropes 1-inch apart with a knob in the middle to resemble skeleton fingers. Arrange 3 dough ropes on each dough round, joining them at the center of each round. Place the dough balls on top of each dough round where dough ropes meet. Loosely cover dough with plastic wrap and place in a warm place for 45 minutes or until doubled in size.
- Preheat oven to 350°F.
- Bake for 35 minutes or until tops are golden. Remove from oven, cover with foil, and bake for an additional 10 minutes or until bottoms of loaves are golden brown. Remove from oven and cool for 10 minutes.
- Melt remaining butter in microwave and brush over tops of loaves. Sprinkle with remaining 1/4 cup of Abuelita chocolate. Serve and enjoy.
- Sponsored By: Nestlé El MEJOR NIDO
Nutrition
Nutrition Facts
20 servings
- Amount Per ServingCalories150
- % Daily Value*
- Total Fat
- 6g
- 9%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 13%
- Sodium
- 110mg
- 5%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 1g
- Sugars
- 5g
- Protein
- 4g
- Vitamin C
- Calcium
- 2%
- Iron
- 6%
- Vitamin A
- 4%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.