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Dulce de Leche Day of the Dead Bread

Dulce de Leche Day of the Dead Bread
Level
Intermediate
Prep
30 minutes
Cook
40 minutes
Servings
20 servings
Key Ingredients
LA LECHERA®
Dulce de Leche
Dulce de Leche 13.4 oz Can
13.4 oz. Can

Ingredients

  • 1 packet (7 grams) active-dry yeast
  • 1/2 cup warm water (100-110° F)
  • 1/2 cup NESTLÉ LA LECHERA Dulce de Leche
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon anise seeds
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature
  • 4 1/2 cups all-purpose flour, divided
  • 1 egg yolk, beaten with 2 teaspoons water
  • 2 tablespoons granulated sugar

Make It

Step 1
Stir yeast and warm water in a large glass bowl; allow to rest 10 minutes. Heat Dulce de Leche and butter in a small saucepan over low heat until butter is melted. Add anise seeds, salt and Dulce de Leche mixture to yeast mixture and stir to combine.
Step 2
Add eggs and 1 cup flour and mix well with a wooden spoon. Continue adding remaining flour, cup by cup, stirring well until dough comes together. Knead dough gently for about 5 minutes or until dough is smooth and elastic and no longer sticky. Place in large greased bowl. Cover with greased plastic wrap. Let rise in warm place for 1 hour or until doubled in size.
Step 3
Line a large baking sheet with parchment paper.
Step 4
Punch dough down and divide in half. Cut 3 small (about 1 tablespoonful) balls from each half. Roll out 4 small dough balls to form the “bones”. Shape each of larger dough pieces into round loaves. Gently press the bones on top of the loaves crossing each other to make an “X”. Roll the remaining 2 small dough balls to form the “skulls”. Put skulls in middle of each “X” and gently press down. Place loaves on the prepared baking sheet and allow to rise in warm place for about 30 minutes.
Step 5
Preheat oven to 350º F. Brush tops of each loaf with beaten egg.
Step 6
Bake for 20 minutes; remove loaves from oven and brush again with beaten egg and sprinkle each with half of the granulated sugar. Return to oven and bake for about 20 minutes or until loaves are golden brown and sound hollow when tapped. Serve warm or cool completely. Best eaten the same day prepared.

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