Recipe courtesy of
Jacqueline Tris
for
Food Network Kitchen
Recipe courtesy of
Jacqueline Tris
for
Food Network Kitchen
Watch how to make this recipe.
Mantemuertos
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- Level: Intermediate
- Total: 3 hr 45 min
- Active: 1 hr 15 min
- Yield: 12 small breads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 358
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 6 g
- Cholesterol
- 68 mg
- Sodium
- 162 mg
Mantemuertos are a popular mashup of traditional Mexican pan de muerto, a fluffy yeasted bread flavored with orange and synonymous with Day of the Dead, and light vanilla-scented mantecadas (muffins). The result is a soft, cupcake-shaped bread flavored with orange zest, orange blossom water and a hint of vanilla that keeps the traditional skull-and-crossbones decoration of a classic pan de muerto. Often encased in bright-red paper liners, the treats are baked until golden, then brushed with butter and dipped in sugar for a sweet finish. These have a surprise inside: a sweet dulce de leche center. The bread’s relatively small size means you get a generous batch that’s easy to share and perfect for placing on a Day of the Dead altar.
- Level: Intermediate
- Total: 3 hr 45 min
- Active: 1 hr 15 min
- Yield: 12 small breads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 358
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 6 g
- Cholesterol
- 68 mg
- Sodium
- 162 mg
Ingredients
Dough and Filling:
Topping:
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Directions
Special equipment:
12 red paper cupcake liners; a thermometer- For the dough and filling: Spray a 12-cup muffin tin lightly with cooking spray. Place a red paper liner into each cavity and set aside.
- Warm the milk in a small saucepan over low heat until a thermometer registers between 110 and 115 degrees F. Remove from the heat and stir in 1 teaspoon of the sugar, sprinkle the yeast over top and set aside undisturbed until foamy, 5 to 6 minutes.
- Whisk the melted butter, egg, orange blossom water, orange zest and vanilla into the yeast mixture until combined. In the bowl of a stand mixer, whisk 2 1/2 cups of the flour, the remaining sugar, the salt and the cinnamon together. Make a well in the center, then add the yeast mixture and mix with the dough hook attachment. Start the mixture at low speed to stir everything together, then increase to medium speed until a thick, elastic, slightly sticky dough forms, 8 to 10 minutes.
- Shape the dough into a ball. Cover the bowl with plastic wrap and let sit in a warm, draft-free area until the dough has grown about 1 1/2 times it’s original size, 45 minutes to 1 hour (see Cook’s Note).
- Turn the dough out of the bowl onto a work surface dusted very lightly with flour and knead briefly with your hands to release excess air, about 1 minute. Divide the dough into portions of roughly three-fourths for the breads and one-quarter for the decorations.
- Knead the smaller portion of dough for the decorations with the remaining 1 tablespoon flour until smooth. Set aside in the same bowl and let rest in a warm, draft-free area until slightly risen and soft to the touch, about 45 minutes.
- Meanwhile, divide the larger portion of dough for the breads into 12 pieces, each about 50 grams.
- Working with one piece at a time, flatten it into a thin disc. Place 1 tablespoon dulce de leche in the center of each disc, bring the edges of the dough together to encase the dulce de leche, then carefully shape into a ball. Place into a lined muffin cup. Repeat with the remaining dough pieces and dulce de leche. Cover the muffin tin with a clean kitchen towel and let rise in a warm, draft-free area until the dough is puffy and risen slightly, 45 minutes to 1 hour.
- Position a rack in the center of the oven and preheat to 350 degrees F.
- For the topping: Pinch off 12 pea-size pieces of dough, each about 1 gram, from the smaller portion of dough reserved for decoration. Shape these into smooth balls and place them on a clean work surface.
- Divide the remaining dough for decoration into 24 even pieces, each about 5 grams. Roll each piece into a log shape about 3 inches long. Using your index, middle and ring fingers, evenly press and spread them over a log to make indentations and spread the log to about 4 inches in length. These will be crossbones. Repeat with the remaining logs.
- Cross 2 dough strips over each other to create an X. Pinch the middle so the bones adhere to each other, then place a small ball of dough in the center of the crossed strips; this will represent the skull. Lightly flatten the top so the skull attaches at the center. Repeat with remaining dough pieces leaving space between each.
- Whisk together the egg and milk in a small bowl to create an egg wash. Score a small 1-inch X into the center of each proofed dough ball with sharp scissors. Brush the top of each with egg wash. Carefully drape a skull-and-crossbones decoration over each proofed dough ball with the bones overhanging a little bit onto the muffin tin, pressing lightly to adhere. Brush the decorations with egg wash. Bake until the tops are golden brown, 20 to 22 minutes. Let the breads cool in the pan on a wire rack.
- Whisk together the sugar and cinnamon in a small bowl. Brush the tops of the cooled mantemuertos with warm butter and then roll in the cinnamon sugar. The breads can be stored in an airtight container at room temperature for up to 2 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) To create a warm area, preheat the oven to 180 degrees F for 10 minutes. Turn off the oven and proof the dough in the warm oven.
