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Pan de yema is a rich, sugar-coated egg bread that is delicious enough to pull apart and eat like pastry. Traditionally prepared for Day of the Dead celebrations.
Ingredients for Two Loaves
- 1 1/2 TBL aniseed
- 3/4 C water
- 2 packages dry yeast (2 TBL)
- 2/3 C sugar
- 7 eggs (5 yolks and 2 eggs)
- 3/4 tsp salt
- 1/2 tsp ground nutmeg
- 1 stick butter
- 4 1/2 C flour, plus flour for dusting work surface
- Vegetable oil for coating bowl
- 1/3 C sugar for sprinkling
Step by Step
- In a large bowl, soak the aniseed in 1/4 C hot water for 10 minutes.
- When the hot water has become only warm to the touch, add yeast and half of the 2/3 cup sugar.
- Let sit until foamy – about 10 minutes.
- Meanwhile, separate 3 eggs. Set aside the whites.
- Add 3 whole eggs to the separated yolks and beat.
- Melt the stick of butter in the microwave for 30 seconds.
- Add the beaten eggs, salt, the remaining sugar, aniseed with water, nutmeg, and melted butter.
- Stir to combine.
- In a Kitchen Aid (or by hand) mix in flour.
- Transfer to a lightly floured board or counter.
- Knead the dough for 10 minutes, until the dough is smooth and slightly sticky.
- Place the dough in a large oil-coated bowl.
- Cover with a lightly moistened tea towel and let rise in a warm place until doubled, about 90 minutes.
- Punch the dough down
- Turn out onto a floured counter.
- Roll into three or four strands and braid
- Cut braids off at 2-3 inches creating mini loaves
- Place loaves on a greased baking sheet.
- Cover the assembled dough with a damp towel and set aside to rise until the loaves hold a fingerprint when pressed, about 50 minutes.
- Preheat the oven to 375 degrees.
- Beat the remaining egg in a small bowl with 1 tablespoon water.
- Brush the risen loaves with the egg wash and sprinkle with remaining 1/3 cup sugar.
- Bake at 350º until golden, 20-25 minutes.
- Cool on a rack.
- Serve with Mexican chocolate
