Mini Pan de Muerto
Mini Pan de Muerto are individual brioche-style rolls enriched with orange zest and anise, shaped with decorative 'bones' on top. They require a slow rise for the yeast to develop structure, followed by a quick bake to achieve a soft, golden crumb that is finished with a brush of melted butter and a dusting of granulated sugar.
Patience creates the crumb.
These rolls rely on a long primary fermentation to stay soft. Ensure your kitchen is free of drafts so the dough can double in volume steadily.
- stand mixer with dough hook
- large mixing bowl
- baking sheet
- parchment paper
- pastry brush
What goes in.
- 2 1/2 cupsall-purpose flour
- 1/4 cupgranulated sugar
- 1 1/4 tspinstant yeast
- 1/2 tspsalt
- 1 tbspanise seeds, crushed
- 1 tbsporange zest, finely grated
- 2large eggs, room temperature
- 1/4 cupwhole milk, warmed to 105°F
- 4 tbspunsalted butter, softened
- 2 tbspmelted butter, for finishing
- 1/4 cupgranulated sugar, for dusting
Shaping the 'Bones'
Save a small portion of dough before forming the main balls. Roll thin strips under your fingers to create the ropes for the bones, pressing them firmly into the tops so they don't slide off during the rise.
The method.
Mix the dough
Combine flour, sugar, yeast, salt, anise, and zest in the mixer bowl. Add eggs and warm milk, kneading on low speed until a shaggy ball forms.
Incorporate butter
Add the softened butter one tablespoon at a time, kneading until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.
First rise
Cover the bowl with a damp cloth and let the dough rise in a warm spot until it has doubled in size, roughly 90 minutes.
Shape the rolls
Divide the dough into 12 equal portions. Roll them into tight balls and place on a parchment-lined sheet. Take the reserved dough and roll into small ropes to create the cross shapes.
Second rise
Let the shaped rolls rest for 30 minutes. They should look puffy and soft to the touch.
Bake
Bake at 350°F for 12-15 minutes. The rolls are done when they sound hollow when tapped on the bottom and are a light golden brown.
Finish
Brush the hot rolls with melted butter and immediately toss or sprinkle with granulated sugar.
Other turns to take.
Orange Blossom Water
Add one teaspoon of orange blossom water to the milk before mixing for a floral scent.
Cinnamon Sugar
Replace the plain sugar dusting with a mixture of sugar and ground cinnamon.
When it doesn't go to plan.
Test your yeast by ensuring it bubbles in the warm milk before adding it to the dry ingredients.
Do not skip the orange zest; it provides the bright aromatic base for the bread.
If the 'bones' don't stick, use a tiny drop of water to act as glue.
The ones that keep coming up.
Can I make the dough the night before?
Yes, you can let the dough perform its first rise in the refrigerator overnight. Bring it to room temperature before shaping.
How do I know if the rolls are baked through?
The rolls should be light for their size. If they feel heavy or dense, they need another minute or two.
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