PAN DE MUERTO DE CHOCOLATE: Day of the Dead

Day of the Dead is one of my favorite holidays. I have a large collection of Day of the Dead collectibles, and I love to go to local celebrations. 

This recipe for Pan de Muerto de Chocolate comes from the Hershey's Kitchens. It's a great twist on the traditional Day of the Dead sweet yeast bread, as it adds Cocoa for a rich flavor and a bright orange glaze for an extra shiny boost and flavor. This recipe makes two loaves!

PAN DE MUERTO DE CHOCOLATE

Ingredients 

1/2 cup unsalted butter

1/2 cup milk 

1/2 cup water 

1 tsp anise extract 

5 cups all-purpose flour plus flour for dusting work surface, divided 

3/4 cup granulated sugar 

2 packages active dry yeast 

1 tsp salt 

4 eggs 

1/2 cup Hershey's Cocoa (or cocoa of your choice)

Directions

Line two cookie sheets or baking pans with parchment paper; set aside. 

Combine butter, milk, and water in small saucepan. Heat on medium heat, stirring occasionally, until mixture is very warm (do NOT boil) and butter is melted. Remove from heat; stir in anise extract. 

Stir together 1/2 cup flour, 3/4 cup granulated sugar, yeast, and salt. Gradually add butter mixture, beating until well blended. Add eggs, one at a time, mixing thoroughly. Stir together remaining 4-1/2 cups flour and cocoa; gradually add to butter mixture, mixing well until soft dough begins to form.

Place dough on lightly floured surface. Knead 10 minutes (dough will be smooth and elastic). Form dough into large ball. Place dough into a lightly greased bowl; flip the dough so that all sides are greased. Cover loosely with plastic wrap and let rise in a warm place until doubled in size (about 2 hours). 

Heat oven to 350 F. Heat oven to 350°F. Punch dough down. Cut away about 1/4 of the dough; set aside. Divide remaining dough in half; shape into two round loaves. Place one loaf on each prepared baking sheet. Divide reserved dough into 14 equal balls. Roll 12 balls into stips ("bones") and place 6 across top of each loaf. Place remaining balls in center top of each loaf. Cover loosely with plastic wrap; let rise in warm place until doubled. 

Bake 30 to 35 minutes or until bread sounds hollow when tapped. Cool slightly. Make ORANGE GLAZE; brush over tops. Cool completely. Just before serving, dust tops with powdered sugar, if desired. 

ORANGE GLAZE 

Ingredients

1/2 cup granulated sugar 

2 tablespoons freshly grated orange peel 

1/3 cup fresh squeezed orange juice 

Directions

Combine sugar, orange peel and orange juice in small saucepan. Heat over medium heat, stirring constantly, until mixture just comes to a boil and sugar is dissolved. Remove from heat.