Recipes · Mexican · Bread
Pan de Muerto
One serving has 481 kcal and 11 g protein, and at least a fifth of a woman's daily need of thiamin (56%), selenium (54%), riboflavin (46%), folate (38%), niacin (30%) and vitamin A (27%). Ready in 200 minutes.
- Preparation: 165 min
- Cooking: 35 min
- Makes: 1 serving (145 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 62 g Flour, all-purpose
- 15 g Sugar
- 20 g Butter, unsalted
- 25 g Eggs, whole, raw
- 1 g Yeast, active dry
- 20 g Milk, whole
- 1 g Lemon zest
- 0.5 g Anise seed
- 0.5 g Salt
Method
- Dissolve the yeast in the lightly warmed milk with a pinch of the sugar; let stand for 10 minutes until foamy.
- Mix in the flour, remaining sugar, salt, egg, lemon zest (standing in for orange zest) and anise seed, then knead in the softened butter a little at a time until smooth and elastic, about 10 minutes.
- Cover and let the dough rise in a warm place for about 1.5 hours, until doubled. This recipe gives 1 portion (one slice); multiply everything by 8 for a whole loaf.
- Shape the dough into a round with small dough 'bones' and a knob on top, then let it rise again for 45 minutes.
- Bake at 180°C (355°F) for 30-35 minutes until golden and it sounds hollow when tapped.
- Brush the warm loaf with a little melted butter and dust generously with sugar before slicing.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 481 kcal | 23% |
| Carbohydrates | 64.3 g | |
| Water | 48.2 mL | |
| Fiber | 2.1 g | 7% |
| Protein | 10.8 g | 23% |
| Tryptophan | 0.14 g | |
| Threonine | 0.37 g | |
| Isoleucine | 0.45 g | |
| Leucine | 0.82 g | |
| Lysine | 0.47 g | |
| Methionine | 0.24 g | |
| Cystine | 0.21 g | |
| Phenylalanine | 0.55 g | |
| Tyrosine | 0.37 g | |
| Valine | 0.55 g | |
| Histidine | 0.25 g | |
| Fat | 20 g | |
| Monounsaturated | 5.9 g | |
| Polyunsaturated | 1.4 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1 g | |
| Saturated | 11.4 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 138 mg | |
| Calcium | 55.8 mg | 6% |
| Copper | 0.13 mg | 14% |
| Iron | 3.5 mg | 20% |
| Magnesium | 20.6 mg | 7% |
| Manganese | 0.45 mg | 25% |
| Phosphorus | 147 mg | 21% |
| Potassium | 151 mg | 3% |
| Selenium | 29.8 µg | 54% |
| Sodium | 242 mg | |
| Zinc | 0.96 mg | 12% |
| Thiamin (vitamin B1) | 0.62 mg | 56% |
| Riboflavin (vitamin B2) | 0.51 mg | 46% |
| Niacin (vitamin B3) | 4.1 mg | 30% |
| Pantothenic acid (vitamin B5) | 0.89 mg | 18% |
| Pyridoxine (vitamin B6) | 0.1 mg | 8% |
| Folate (vitamin B9) | 150 µg | 38% |
| Cobalamin (vitamin B12) | 0.35 µg | 15% |
| Choline | 80.5 mg | 19% |
| Vitamin A | 186 µg | 27% |
| Vitamin C | 1.4 mg | 2% |
| Vitamin D (D2 + D3) | 30.7 IU | 5% |
| Vitamin E | 0.89 mg | 6% |
| Vitamin K | 1.7 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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