{"id":17096,"date":"2019-02-27T08:05:32","date_gmt":"2019-02-27T15:05:32","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=17096"},"modified":"2021-01-25T18:00:04","modified_gmt":"2021-01-26T01:00:04","slug":"pan-de-yema","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/pan-de-yema\/","title":{"rendered":"Pan de Yema (Yolk Bread)"},"content":{"rendered":"\n<p><i>Pan de yema <\/i>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.<\/p>\n<p><strong>Ingredients for Two Loaves<\/strong><\/p>\n<ul>\n<li class=\"recipe_ingredient\">1 1\/2 TBL aniseed<\/li>\n<li class=\"recipe_ingredient\">3\/4 C water<\/li>\n<li class=\"recipe_ingredient\">2 packages dry yeast (2 TBL)<\/li>\n<li class=\"recipe_ingredient\">2\/3 C sugar<\/li>\n<li class=\"recipe_ingredient\">7 eggs (5 yolks and 2 eggs)<\/li>\n<li class=\"recipe_ingredient\">3\/4 tsp salt<\/li>\n<li class=\"recipe_ingredient\">1\/2 tsp ground nutmeg<\/li>\n<li class=\"recipe_ingredient\">1 stick butter<\/li>\n<li class=\"recipe_ingredient\">4 1\/2 C flour, plus flour for dusting work surface<\/li>\n<li class=\"recipe_ingredient\">Vegetable oil for coating bowl<\/li>\n<li class=\"recipe_ingredient_last\">1\/3 C sugar for sprinkling<\/li>\n<\/ul>\n<p><strong>Step by Step<\/strong><\/p>\n<ol>\n<li class=\"first-para\">In a large bowl, soak the aniseed in 1\/4 C hot water for 10 minutes.<\/li>\n<li class=\"first-para\">When the hot water has become only warm to the touch, add yeast and half of the 2\/3 cup sugar.<\/li>\n<li class=\"first-para\">Let sit until foamy &#8211; about 10 minutes.<\/li>\n<li class=\"first-para\">Meanwhile, separate 3 eggs.\u00a0 Set aside the whites.<\/li>\n<li class=\"first-para\">Add 3 whole eggs to the separated yolks and beat.<\/li>\n<li class=\"first-para\">Melt the stick of butter in the microwave for 30 seconds.<\/li>\n<li class=\"first-para\">Add the beaten eggs, salt, the remaining sugar, aniseed with water, nutmeg, and melted butter.<\/li>\n<li class=\"first-para\">Stir to combine.<\/li>\n<li class=\"first-para\">In a Kitchen Aid (or by hand) mix in flour.<\/li>\n<li class=\"first-para\">Transfer to a lightly floured board or counter.<\/li>\n<li class=\"first-para\">Knead the dough for 10 minutes, until the dough is smooth and slightly sticky.<\/li>\n<li class=\"first-para\">Place the dough in a large oil-coated bowl.<\/li>\n<li class=\"first-para\">Cover with a lightly moistened tea towel and let rise in a warm place until doubled, about 90 minutes.<\/li>\n<li class=\"first-para\">Punch the dough down<\/li>\n<li class=\"first-para\">Turn out onto a floured counter.<\/li>\n<li>Roll into three or four strands and braid<\/li>\n<li>Cut braids off at 2-3 inches creating mini loaves<\/li>\n<li class=\"first-para\">Place loaves on a greased baking sheet.<\/li>\n<li class=\"first-para\">Cover the assembled dough with a damp towel and set aside to rise until the loaves hold a fingerprint when pressed, about 50 minutes.<\/li>\n<li class=\"first-para\">Preheat the oven to 375 degrees.<\/li>\n<li class=\"first-para\">Beat the remaining egg in a small bowl with 1 tablespoon water.<\/li>\n<li class=\"first-para\">Brush the risen loaves with the egg wash and sprinkle with remaining 1\/3 cup sugar.<\/li>\n<li class=\"first-para\">Bake at 350\u00ba until golden, 20-25 minutes.<\/li>\n<li class=\"first-para\">Cool on a rack.<\/li>\n<li>Serve with Mexican chocolate<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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) &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/pan-de-yema\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pan de Yema (Yolk Bread)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[171],"tags":[],"class_list":["post-17096","post","type-post","status-publish","format-standard","hentry","category-world-cuisine"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17096","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=17096"}],"version-history":[{"count":7,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17096\/revisions"}],"predecessor-version":[{"id":21100,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17096\/revisions\/21100"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=17096"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=17096"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=17096"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}