Pan de Muerto

Directions

1. In a small bowl or mug, warm the oat milk for about 30 seconds in the  microwave or heat to warm on the stove. Do not overheat, or you could deactivate the yeast once it is added.  Add in the sugar #1 and yeast and stir to mix them together in the warm milk. Let the mixture sit for 5-10 minutes until it is frothy.

2. To hydrate the vegan egg, combine the vegan egg powder and water. Melt the vegan butter separately.

3. Add the gluten free flour, potato flour, salt, and sugar #2 to the bowl of a stand mixer. Pour on the foamy yeast mixture, melted butter, and hydrated vegan egg.

4. Mix with the paddle attachment at low speed, gradually increasing the speed as the flour incorporates into the mixture. Turn off the mixer when the dough has formed, fully mixed, and pliable.

5. Place the dough into a lightly oiled bowl and cover with plastic wrap. Chill overnight in the refrigerator or shape immediately.

6. On the day of baking, preheat the oven to 350F.

7. If you choose to chill the dough overnight, allow the dough to rest at room temperature for 1 hour before shaping.

8. To shape Pan de Muerto, each piece of bread will need one large round (½ cup or 70 gr), two logs (1 Tbsp or 20 gr each), and one small ball (½ tsp or 5 gr). Lightly flatten each large round, shape the two logs into “bone shapes” in a cross on top, and finish with the small ball right in the middle.

9. Once all Pan de Muerto has been shaped, allow to rise above the preheated oven for 1 additional hour.

10. Bake the Pan de Muerto for 15-20 minutes.

11. While the breads are baking, make the orange flavored sugar by combining the final sugar, salt, and orange zest.

12. Melt about ½ cups of additional butter, dip or brush the baked breads with the melted butter. While the butter is still wet, dip or sprinkle the breads with orange sugar to fully cover the exterior.

13. Enjoy your Pan de Muerto with loved ones and place on your ofrenda for Día de los Muertos!