I made the dough yesterday but being a bit “attention deficit” I had to read a number of times to work out where the orange zest went in the dough because I had this orange that I had sent my partner to the shop for sitting on the bench 🤣 and the dough was made! I re-read the intro and realised I should have done the zest/sugar thing at the beginning. So I pulled the half risen dough out of its resting place and kneaded the orange zest into it 🤣.
🤞🏼🤞🏼🤞🏼
Today I will shape and bake and coat the loaves as per your instructions, and then I am going to take to work for my young Mexican workmate tomorrow. I bake conchas for her sometimes after she told me about them so I think she will be chuffed! Even if it is not technically perfect, it will be the best this anglo-Australian can muster up 😁
flavoured sugar to finish bakes. (Next on my list a flor de jamaica sugar, not sure for what yet but I know it will look stunning and taste delicious and sherbetty!)
Under Bake the Dough, you say to add the butter, but it doesn’t specify how much so I assume it’s referring to the 2 sticks of butter in the ingredient list.
For step 4 under Bake the pan de Muerto, it says to melt a stick of butter. Is that a 3rd stick in total?
Hi! Yes, it’s the two sticks of butter; it should read “a tablespoon at a time.” I will fix that! And yes, there are 3 sticks of butter in total for this recipe. The final stick is melted and then brushed onto the pan de muerto after baking and cooling. (You may not end up using the entire stick of butter! I brush it on pretty heavily though.)
This looks amazing!!
Thanks Abena!!🩷
Thanks so much for this recipe!
I made the dough yesterday but being a bit “attention deficit” I had to read a number of times to work out where the orange zest went in the dough because I had this orange that I had sent my partner to the shop for sitting on the bench 🤣 and the dough was made! I re-read the intro and realised I should have done the zest/sugar thing at the beginning. So I pulled the half risen dough out of its resting place and kneaded the orange zest into it 🤣.
🤞🏼🤞🏼🤞🏼
Today I will shape and bake and coat the loaves as per your instructions, and then I am going to take to work for my young Mexican workmate tomorrow. I bake conchas for her sometimes after she told me about them so I think she will be chuffed! Even if it is not technically perfect, it will be the best this anglo-Australian can muster up 😁
So thanks again!!
Ah I hope you and your coworker enjoy it! Thank you for making the recipe, sorry about the confusion on the orange zest🧡🍊
Oh, please don’t apologise - it is 100% me not reading properly 🤣.
Thankyou so much for the recipe! We had one of the breads tonight with family - everyone agreed it is delicious 😋.
And Fernanda is looking forward to hers at work tomorrow 😁👍🏼🙏🏼
Wonderful!!!🧡🧡🧡
Amazing! Love the idea of orange blossom
flavoured sugar to finish bakes. (Next on my list a flor de jamaica sugar, not sure for what yet but I know it will look stunning and taste delicious and sherbetty!)
Under Bake the Dough, you say to add the butter, but it doesn’t specify how much so I assume it’s referring to the 2 sticks of butter in the ingredient list.
For step 4 under Bake the pan de Muerto, it says to melt a stick of butter. Is that a 3rd stick in total?
Can you help?
Hi! Yes, it’s the two sticks of butter; it should read “a tablespoon at a time.” I will fix that! And yes, there are 3 sticks of butter in total for this recipe. The final stick is melted and then brushed onto the pan de muerto after baking and cooling. (You may not end up using the entire stick of butter! I brush it on pretty heavily though.)
Great, thanks! I’m working on it now, will let ya know how it goes. 😄