Day of the Dead Bread
The dough for this classic-looking preparation is a little richer than most of the buttery egg breads that are created in Oaxaca.
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Cooking tools:
- Stand mixer
- Pastry brush
- Silicone baking mat
- Baking dish
- Freezer
- Refrigerator
- Mixing bowl
- Plate
- Baking sheet
- Parchment paper
- Kitchen towel
- Oven
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
Ingredients
- 3 cups (16 ounces) all purpose flour
- 2 sticks (8 ounces) cold unsalted butter, each cut into 8 pieces
- 1 package active dry yeast
- 1/3 cup sugar, divided use
- 5 large eggs, divided use
- 1 tablespoon Mexican crema, sour cream or crème fraiche
- 1 1/4 teaspoons Salt
- Coarse “sanding” sugar for sprinkling
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