Chocolate Pan de Meurtos
Servings Prep Time
1loaf 1-2hours
Cook Time Passive Time
50minutes 4hours
Servings Prep Time
1loaf 1-2hours
Cook Time Passive Time
50minutes 4hours
Ingredients
Instructions
  1. Mix yeast, ⅓ cup flour, and ¼ cup warm water in a bowl with a wooden spoon or spatula until a sticky dough forms. This is your starter. Let rest, uncovered, in a warm, draft-free area until starter looks very loose and bubbles are forming on top, about 35 minutes.
  2. Whisk eggs, anise, salt, milk, and ¾ cup sugar in a medium bowl until foamy and sugar begins to dissolve, about 1 minute. Add egg mixture and remaining 3 cups flour and 2 cups of crush cocoa puffs to starter and mix with a dough hook on low or hand-knead, adding ¾ cup softened butter a few pieces at a time, until a soft dough forms. Continue mixing until sugar is dissolved and dough is shiny and elastic, about 10 minutes (dough will be very sticky).
  3. Spray a large bowl with nonstick spray. Transfer dough to bowl. Cover with plastic wrap and let rise in a warm, draft-free area until almost doubled in size, about 2 hours.
  4. Line 2 rimmed baking sheets with parchment paper; coat parchment with nonstick spray. Turn out dough onto a clean work surface, then cut off a baseball-sized piece of dough (about one-quarter of the dough). Using your hands, re-shape the larger piece into a smooth round ball and transfer to the center of a prepared sheet. Roll smaller piece into an 8″-long log, then divide into 4 equal lengths. Shape one of those lengths into a ball and place on second prepared sheet 3″ from the edge.
  5. Roll another length of dough with the palm of your hand into an 8½”-long rope, pressing out from the center so the middle is thinner and both ends are knobby, resembling a bone. Place on prepared sheet a few inches away from smaller ball. Repeat with remaining 2 pieces of dough, transferring to sheet as you go. Brush all 5 pieces of dough with 2 Tbsp. melted butter and loosely cover with plastic wrap. Let rise in a warm, draft-free area until almost doubled in size, about 1½ hours.
  6. Preheat oven to 325°. Remove plastic wrap and carefully pick up one of the bones, lifting from the ends (it will stretch and deflate slightly). Drape over large dough round, positioning at 10 o’clock and 4 o’clock. Repeat with second bone, positioning at 2 o’clock and 8 o’clock. Position third bone at 12 o’clock and 6 o’clock. Carefully place smaller ball in the center, at point where bones overlap, gently pressing edges of ball into bones and larger ball, crowning the loaf.
  7. Bake bread until browned and it sounds hollow when tapped with your fingertips, 50-60 minutes. Working in sections, brush one-quarter of the loaf with melted butter and immediately sprinkle with sugar so that it sticks. Repeat with remaining sections and butter. Let cool on a wire rack at least 1 hour before slicing.
Recipe Notes

I cut out the center and added a handful of chocolate chips to surprise my boyfriend! He liked it!