Place Tegral Pan de Muerto, yeast, and water in mixing bowl.
Mix for 3 minutes slow, then 6 - 8 minutes fast (medium gluten development).
Add butter and mix until fully incorporated and smooth.
Bulk Fermentation
Rest dough for 45 - 60 minutes at room temperature.
Dividing & Shaping
Divide into 100 g pieces.
Shape into round balls (main body) and prepare small portions for traditional "bone" decoration.
Assemble classic Pan de Muerto shape.
Proofing
Proof at: 28°C (82°F) / 75% humidity for 75-90 minutes, until doubled.
Baking
Bake at 175-180°C (347-356°F). Baking time: 18--22 minutes.
Allow to cool completely before filling.
Prepare the Filling
Whip Ambiante Whippable Topping to a medium peak consistency.
Add powdered sugar (optional) and vanilla extract.
Whip until a smooth and stable texture is achieved. (Ambiante provides excellent stability, a clean cut, and extended shelf life compared to dairy cream) .
Filling
Make a small opening at the bottom of each piece ( or slice horizontally).
Pipe 30 to 40 g of whipped Ambiante Whippable Topping into each Pan de Muerto.
Finishing
Lightly brush with melted butter and sprinkle with sugar for the traditional finishing touch.
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