Pan de Muerto

Pan de Muerto 2009

“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

dia de los muertos 2009 2

The dead need their daily bread too. It’s November 1st and like many Mexican households I am remembering and celebrating my dearly departed. As it is believed that today and tomorrow are the easiest days for mis muertos queridos 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 stomachs 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.)

Pan de Muerto 2009

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.

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 doug 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.

9 Responses to “Pan de Muerto”
  1. Lidia says:

    Hey love your blog!!! Girl, it seems like you took forever to start blogging again. So glad you did. Thanks!! I’ve already printed the recipe and will make this bread today. My daughter loved your post on how to make homemade beans. She already knew how but had never seen it in a blog. Your pictures were great. She’s a junior in college and loves your blog. Keep up the great work.

    • gabriellemarielopez says:

      Thank you so much…I know, I’ve been slacking/busy and unable to cook! I’m trying to get back to posting more regularly. I’m glad you’ve shared my blog with your daughter, it’s inspiring to hear of a college-age kid who can cook more than just scrambled eggs. Thanks so much, again, for your encouraging words! xogaby

  2. gloria says:

    I came back to print the recipe. Thank you.

  3. gloria says:

    Happy Dia De Los Muertos and of course the bread looks so delicious. I’m glad to see you posting again.

  4. YayaOrchid says:

    Oh, dear, I’m afraid I posted my comment on your previous post. It’s a little confusing, I’m not used to the comments options being at the TOP of a post. Sorry.

    Great job on the bread and the pictures are truly awesome!

Check out what others are saying...
  1. […] of the Dead Recipe: Pan de Muerto pan-de-muertos/ Gabriela's Kitchen SHARE PRINT EMAIL   DISCUSS THIS […]

  2. […] Pan de Muerto « Gabriela's Kitchen – view page – cached “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 — From the page […]

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