it’s foodie friday, folks! on our way back from mexico, we gals had some pan de muerto at the puerto vallarta airport restaurant, and it was DELISH. so i decided to give it a go!
i found a relatively reasonable recipe online that called for orange zest and anise seeds, which they almost all did. i used quick rise yeast, but since i’m so impatient about yeast (and i started making this at 7 p.m.), i’m sure i didn’t let it rise enough. either time.
the dough is similar to kuchen dough, except more eggs and butter (an enriched dough, as paul h. would say), so it was more brioche-y but not quite at that level.
i was able to make about 8 “rolls” that varied in size from about about 4″ in diameter to maybe 7″ in diameter. i didn’t make the fancy bone decoration on top, but i did sprinkle with sugar after i got it out. if i attempt this again, i will do an egg wash on top before putting it in the oven. and hope that my patience levels increase so i can let the yeast do its thing.
results? it was dense, due to me not letting it rise enough. i’m pretty sure that paul h. would call it claggy at its best. no handshake for me. but the taste was delicious. i was REALLY hesitant about the anise seed, but it was great with the orange and didn’t overwhelm it with a licorice-y taste. if i try it again, i’ll start earlier in the day and maybe make a half batch. and just let the yeast work.