PAN PARA EL DIA DE LOS MUERTOS

  • 7 1/2 Cups of Flour, sifted
  • 2 Cups Sugar, more for decoration
  • 1 Cup plus 2 Tbsp. vegetable shortening or butter
  • 2 package active Dry  Yeast, dissolved in 5 Tbps. warm water
  • 12 small eggs
  • 1 Tbsp. Lard
  • 2 tsp. ground cinnamon
  • 2 tsp. vanilla extract
  • 1/2 Cup Milk
Mound the flour on the counter in a bowl, and make a well in the middle.  Place the sugar, shortening, yeast, eggs, lard, cinnamon, vanilla and milk into the well.  Work and knead the dough until the dough pulls away from the counter,  If the dough is too soft, add some flour.  Shape into a ball, grease and flour and place in a greased bowl.  Let stand in a war place for about 2 1/2 hours, our until the dough doubles in size.  Cover with a towel and refrigerate overnight,.

Shape the dough into balls the size of a peach.  Decorate the balls with pieces of dough, shaped like bones.  Place the bowls on greased baking sheets and let them rise in a warm place for about 1 1/2 hours or until double in bulk.

Dust with sugar and bake in a preheated oven (350 F) for about 30 minutes.  or until the bottom sounds hollow when tapped..

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