This traditional Mexican sweet bread, with its distinctive crossed-bones decoration, is an important part of Day of the Dead (Dia de los Muertos) celebrations. The shape represents the bones of the dead, with a central ball in the center that may represent the tears of mourners, the heart, or the skull. Day of the Dead is observed from October 31 through November 2 and is a Mexican celebration held to remember and honor deceased loved ones with favorite food offerings left graveside. Pan de muertos begins appearing in grocery stores in mid-October.
Recipe Servings: 16
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 large eggs, room temperature
- 5½ Tbsp unsalted butter, room temperature, more as needed to grease bowl and pans
- 1 tsp salt
- ½ cup sugar, divided and more as needed
- 4 cups all-purpose flour
- ¼ cup warm water
- 2 Tbsp active-dry yeast
- 5½ Tbsp butter, room temperature, and 2 Tbsp to brush bread after baking
- Zest from 2 oranges
- 1 tsp orange blossom water or orange essence
- 1 large egg and 1 Tbsp water, beaten together to create an egg wash
Directions
- In the bowl of a mixer, combine the eggs, butter, salt, and half the sugar.
- Using the dough hook attachment, knead the dough on low speed for about 2 minutes. Gradually add the flour and water, alternating.
- Add the yeast and mix thoroughly.
- Mixing after each addition, add the butter, the orange zest, the rest of the sugar, and the orange blossom essence. Continue to mix until a soft dough forms.
- Grease a large bowl, place the dough in the bowl, and cover it with plastic wrap. Let it rest in a warm place for about 45–6- minutes, until the dough has doubled in size.
- Transfer the dough to a work surface. Set aside 10 ounces of dough for decoration.
- Divide the remaining dough into two equal pieces.
- Prepare two baking sheets, greasing.
- Roll each dough portion into a tight ball. Place on the baking sheets and press down lightly to shape.
- On a floured work surface, knead the reserved 10 ounces of dough until the flour is fully integrated. Divide into four portions, leaving a little extra, then roll each of the four pieces into narrow logs—these will form the decorative “bones.”
- Brush an “X” over the top of each loaf using the egg wash and then place the “bones” over the brushed dough.
- Form the remaining dough into two small balls, and place one at the center of each of the “X” shapes.
- Cover the baking sheets with plastic wrap and let rise in a warm place for 1 hour 30 minutes to 2 hours, until doubled in size.
- Preheat oven to 350°F.
- Uncover the baking trays, add a pinch of salt to the remaining egg and water mixture, and brush over both loaves.
- Bake for 17–30 minutes, until golden brown.
- Cool to room temperature on a wire rack.
- Brush with butter and dust with sugar before serving.
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