{Today´s post is part of Dia de los Muertos Week on SpanglishBaby and comes courtesy of food blogger, Gabrielle Lopez.}
“The Mexican . . . is familiar with death, jokes about it, caresses it, sleeps with it, celebrates it; it is one of his favorite toys and his most steadfast love.” –Octavio Paz
The dead need their daily bread too. We are quickly approaching November 1st and like many Mexican households I am remembering and celebrating my dearly departed. As it is believed that November 1st and 2nd are the easiest days for our dearly departed to visit and take pleasure in earthly delights, I have lit candles and set out fragrant Marigolds to guide their way, baked delicious Pan de Muerto to satisfy their hunger and set out a glass of water to quench their thirst.
I hope all of the saints and all of the souls enjoy this Pan de Muerto. (I baked few extra loaves to enjoy with a cup of coffee or tea and plan on slicing a loaf or two for French Toast.)
Recipe adapted from the cookbook Frida’s Fiestas:
Pan de Muerto is a sweet egg bread (think a crumbly brioche) that can be flavored with fragrant anise,orange zest and cinnamon and is decorated with bone shaped pieces of dough and sprinkled with sparkling sugar.
Ingredients
–4 c. flour (3 3/4 c. flour +1/4 c. flour)
–3/4 c.sugar + 1 Tbs. Sugar
–1/2 c. unsalted butter
–1/2 Tbs. yeast
–3/4 c. milk
–3 large eggs
–1/2 tsp. salt
–1 tsp. cinnamon (optional)
–zest of one orange (optional)
–1/2 tsp. anise seed (optional)
–plus 1 egg for a wash, and extra sugar for dusting
In a large bowl combine milk, yeast, orange zest, 1/4 c. flour and 1 Tbs. sugar. Let stand for 30 minutes, then add the three gently beaten eggs.
In a separate bowl combine 3 3/4 c. flour, 3/4 c. sugar, salt, cinnamon and anise. Add this flour mixture to the wet mixture, kneading with you hands (at this point the dough will feel very sticky, kned until it is only slightly sticky. You may add an extra teaspoon of flour at a time if needed.)
Allow the dough to rest for 10 minutes. Add the butter to the dough working it until fully incorporated. Shape into a ball, grease and lightly flour. Place in bowl and cover with a damp towl to rise for 2 hours.
Separate dough into 6 parts. Shape 5 into balls and place on a greased baking sheet. Decorate the tops of the rolls with the remaining dough by rolling the dough into coils and strips that look like bones.
Allow the bread to rise for an additional hour in a warm place. brush tops of bread with egg white and dust with sugar. Bake in a preheated oven at 350 degrees for 25-30 minutes.
What a yummy recipe! I am enjoying you Day of the Dead posts!!
Stellar!!! Thanks!!!
I’ve been reading all the posts here about Dia de los Muertos and really thinking this week on what we will do at our house. My husband is originally from Michoacan and I would like to start celebrating this in our home more intentionally and involve the kids. There is no time like the present. Coincidentally, last night hubby was whining I haven’t baked anything lately, and the other day our little toddler boy finally figured out how to roll play-doh into little log shapes by himself — he can help with kneading dough and rolling out the bone shapes for the tops! I’m totally stoked for our family to try this recipe. Maybe on November 2, when the (non-hispanic) grandparents will be here for a visit. I know my sister-in-law knows how to make the atole drink and I bet she will. Yum!
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I just made this with my almost four year old and we had a great time. It is delicious! We set up the altar in between steps.
I love this! Mine is rising for the 2 hours! I’m doing this for extra credit! Thank you!
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Hi,
This recipe, as it is, doesn’t really work. The yeast needs to be mix in warm water or at least have the milk warm up a little bit to active the yeast, otherwise the dough WON’T RISE!
Not to mention, the bread will be hard after baking, not soft as it should be.
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