Bread of the Dead (Pan de muerto) - World Cup
Dough and Filling and finishing — a Zeelandia recipe in 2 components. Uses Zeelandia Milk & Butter Bread Mix 25 kg.
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 27-28 °C
- resting time (initial)
- 10 min
- proofing time
- 60 min
- baking temperature
- 210 °C
- baking time
- 12 min
- proofing time (simplified version)
- 50 min
- baking temperature (simplified version)
- 210 °C
- baking time (simplified version)
- 12 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Zeelandia Milk & Butter Bread Mix 25 kgButtercream Mix 25 kg | 0.15 kg |
| Wheat flour type 550 | 1.50 kg |
| Sugar | 0.09 kg |
| Salt | 0.02 kg |
| Yeast | 0.12 kg |
| Oil | 0.15 kg |
| Eggs | 0.08 kg |
| Water | 0.60 kg |
Filling and finishing
| Ingredient | Quantity |
|---|---|
| Frugella Orange | 0.90 kg |
| Butter | 0.10 kg |
| Sugar | 0.10 kg |
Method
Mix the dough for 4 minutes on slow speed and 6 minutes on fast speed. Optimum dough temperature 27-28 degrees.
Divide into pieces of 2,250 g. Initial rest 10 minutes.
Divide with a divider-rounder into round rolls of 75 g and transfer to baking trays.
Make a small ball of 5 g (the skull symbol) and two strips with thickened ends of 10 g each (the bone symbol). Place them crosswise on top of the roll.
Proof for about 60 minutes.
Brush with egg.
Bake at 210 degrees for 12 minutes.
Simplified version: divide the dough into 75 g pieces. Proof for about 50 minutes. Using a cross-shaped cutter, make an imprint in the centre of each roll. Place a small ball of dough weighing 5 g in the centre. Brush with egg. Bake at 210 degrees for 12 minutes, without steam in the oven.
After baking, brush with butter and sprinkle with sugar. Fill with Frugella Orange, 30 g.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.