Mini Pan de Muerto

Last year I baked a big Pan de Muerto and i t was very delicious so I decided to bake one again this year. But since I spent this weekend without company (well we can’t count my constant company the furry three here…) I thought it would be better to bake a small one (or two to be exact – the other one was popped into the freezer.)

When I saw Pedro’s Pan de Muerto at Zorra’s round up for World Bread Day I knew I wanted to try this recipe and with a little thinking and translating I managed to assemble the recipe.

I had to make a few changes tho due to my use of spelt flour again:

Place the flour in a bowl and put warm milk in the center, add yeast and dissolve it with your fingers. Let stand for 10 minutes.

Add remaining ingredients, mix and knead until the dough is not sticking consistent in your hands. Cover with plastic wrap and leave for an hour, until doubled in volume.

Divide dough in 2 equal parts. And repeat the following steps for each part:
Spread 3/4 of the dough and form a ball to the base of the pan. Place in the center of a buttered baking dish.

Cut the remaining dough into 3 equal pieces. Use 2 parts to form 2 bones, stretching them into a cylinder. From the remaining portion of dough into a ball that will be the centerpiece of bread.

Place the 2 bones, across the bread in a symmetrical manner and accommodate the ball of dough in the center. Leave for 45 minutes or until doubled in volume again.

Bake for 7 minutes at 200°C then lower the heat and bake until golden. When cool, brush with melted butter and sprinkle with sugar.

This is my submission  to Susan’s Yeastspotting this week.