Filled Pan de Muerto 3 Ways
Alejandra Cota
Pan de muerto, or Mexican Day of the Dead bread, is a type of bread traditionally prepared to celebrate Día de Muertos and it is an essential element in Mexican altars in honor of those who passed away. Give a twist to this classic pan dulce with this recipe for filled pan de muerto 3 ways. Whether you fill them with pastry cream, clotted cream, or dulce de leche, these filled panes de muerto are a decadent treat that is perfect for the Day of the Dead.
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Ingredients
8
Portions
  • 1 envelope yeast, 0.3 oz, for the dough
  • 1 cup cow's milk, lukewarm, for the dough
  • 4 cups flour, for the dough
  • 2 eggs, for the dough
  • 1 teaspoon salt, for the dough
  • 1 cup sugar, for the dough
  • 1 tablespoon orange zest, for the dough
  • 1 teaspoon orange blossom essence, for the dough
  • 1 cup butter, at room temperature
  • 1 egg, for brushing
  • 2 cups whole milk, for the pastry cream-filled pan de muerto
  • 1 stick cinnamon, for the pastry cream-filled pan de muerto
  • 4 egg yolks, for the pastry cream-filled pan de muerto
  • 1/2 cups sugar, for the pastry cream-filled pan de muerto
  • 1 tablespoon vanilla essence, for the pastry cream-filled pan de muerto
  • 2 tablespoons cornstarch, for the pastry cream-filled pan de muerto
  • 1 cup whipping cream, for the clotted cream-filled pan de muerto
  • 1 cup clotted cream, for the clotted cream-filled pan de muerto
  • 1/4 cups icing sugar, for the clotted cream-filled pan de muerto
  • 1 cup icing sugar, for the glaze, for the dulce de leche-filled pan de muerto
  • 1/4 cups cow's milk, for the glaze, for the dulce de leche-filled pan de muerto
  • 1 tablespoon orange zest, for the glaze, for the dulce de leche-filled pan de muerto
  • 1/2 cups butter, melted, for the clotted cream-filled pan de muerto
  • 1 cup sugar, for garnish, for the clotted cream-filled pan de muerto
  • 1 cup bittersweet chocolate, melted, for garnish, for the dulce de leche-filled pan de muerto
  • 1/2 cups white chocolate, for garnish, for the pastry cream-filled pan de muerto
  • some dulce de leche, for the filling, for the dulce de leche-filled pan de muerto
  • chocolate, melted, for garnish, for the pastry cream-filled pan de muerto
Preparation
2h
30 mins
Easy
  • For the pan de muerto: In a bowl, hydrate yeast with milk and let rest for 10 minutes.
  • In a mixer bowl, combine flour, eggs, salt, sugar, hydrated yeast, orange zest, and orange blossom essence. Mix for 10 minutes until a smooth dough is obtained.
  • Add butter and mix for 5 more minutes until incorporated.
  • In a previously greased bowl, place dough and cover with plastic wrap. Let rise for 1 hour or until doubled in size.
  • Preheat oven to 356 °F.
  • On a floured surface, form small dough balls of about 2.8 oz each. Form the bones using your fingers and arrange them on top of the dough balls.
  • Arrange the loaves on a baking sheet. Brush with egg and let proof for 20 minutes. Bake for 20 minutes or until cooked through.
  • For the pastry cream: In a pot, heat milk and cinnamon for 5 minutes.
  • In a bowl, mix egg yolks, sugar, cornstarch, and vanilla essence. Add hot milk little by little. Transfer mixture to a pot and cook until creamy and thick stirring constantly. Let cool and keep in the fridge.
  • For the clotted cream filling: In a bowl, whip whipping cream until doubled in size. Add icing sugar and clotted cream. Set aside.
  • For the glaze: In a bowl, mix icing sugar, milk, and orange zest. Set aside.
  • For the clotted cream-filled pan de muerto: Brush each pan de muerto with melted butter and dip in sugar. Cut in half crosswise and fill with clotted cream.
  • For the dulce de leche-filled pan de muerto: Cover each pan de muerto with orange glaze and let dry on a rack. Cut in half crosswise, fill with dulce de leche, and garnish with melted chocolate.
  • For the pastry cream-filled pan de muerto: Cover each pan de muerto with melted chocolate and let dry. Fill with pastry cream and garnish with white chocolate.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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