📝 About This Recipe
Originating from the vibrant valleys of Oaxaca, Pan de Yema is a rich, egg-yolk-based brioche that serves as the centerpiece for Day of the Dead altars. This golden loaf is celebrated for its airy yet tight crumb and a subtle hint of anise that perfumes the air as it bakes. It is more than just bread; it is a cultural icon meant to be shared with both the living and the spirits of loved ones.
🥗 Ingredients
The Preferment (Starter)
- 1/2 cups All-purpose flour (sifted)
- 1/4 cups Warm water (between 100-110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
Main Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 3/4 cups Granulated sugar
- 1 teaspoon Kosher salt
- 1 tablespoon Anise seeds (lightly toasted and crushed)
- 6 Egg yolks (large, at room temperature)
- 2 Whole eggs (large, at room temperature)
- 1/2 cups Unsalted butter (softened to room temperature)
- 1/4 cups Warm water (use only if dough is too dry)
The Finish
- 1 Egg yolk (beaten with a splash of water for egg wash)
- 2 tablespoons Sesame seeds (un-toasted)
- 2 pieces Alfeñiques (Bread faces) (traditional painted dough faces, optional)
👨🍳 Instructions
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1
In a small bowl, whisk together the 1/4 cup warm water and yeast. Stir in the 1/2 cup flour to form a thick paste. Cover and let sit in a warm spot for 20-30 minutes until bubbly and doubled in size.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the 4 cups of flour, sugar, salt, and crushed anise seeds.
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3
Add the 6 egg yolks, 2 whole eggs, and the yeast starter to the dry ingredients. Mix on low speed until a shaggy dough forms.
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4
Increase speed to medium-low and begin adding the softened butter one tablespoon at a time, ensuring each piece is incorporated before adding the next.
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5
Knead the dough for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky, but it should pull away from the sides of the bowl. If it is too dry, add the extra water 1 tablespoon at a time.
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6
Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm, draft-free area for 1.5 to 2 hours, or until doubled in size.
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7
Gently punch down the dough to release excess air. Turn it out onto a lightly floured surface and divide into two equal portions.
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8
Shape each portion into a smooth, tight round ball. Place the rounds on a baking sheet lined with parchment paper, spaced well apart.
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9
Cover the loaves loosely and let them rise again for 45-60 minutes. They should look puffy and nearly doubled.
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10
Preheat your oven to 350°F (175°C). While the oven heats, use a sharp razor or knife to make a shallow horizontal slit across the middle of each loaf.
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11
Brush the entire surface of the loaves with the egg wash, then generously sprinkle with sesame seeds. If using traditional bread faces, press them into the center of the slit now.
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12
Bake for 25-30 minutes, rotating the pan halfway through. The loaves are done when they are a deep mahogany brown and sound hollow when tapped on the bottom.
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13
Transfer to a wire rack and allow to cool completely before slicing. This allows the crumb structure to set properly.
💡 Chef's Tips
Always use room temperature eggs and butter to ensure they emulsify perfectly into the dough. Toasting the anise seeds briefly in a dry pan before crushing them releases the essential oils for a much deeper flavor. Don't rush the first rise; the high fat content from the yolks and butter means this dough takes longer to lift than standard bread. If you cannot find 'caritas' (bread faces), you can shape small pieces of dough into bone shapes to decorate the top. For a softer crust, you can brush the finished bread with a little melted butter immediately after taking it out of the oven.
🍽️ Serving Suggestions
Serve warm with a cup of traditional Oaxacan hot chocolate prepared with water or milk. Dip slices into a bowl of black mole for a savory-sweet contrast that is truly Oaxacan. Enjoy as a breakfast bread alongside a strong cafe de olla (spiced coffee). Use any leftovers for the best French toast you have ever tasted. Pair with a piece of hard sheep's milk cheese for a mid-afternoon snack.