This recipe purpose is to praise both the living and the deceased during this date of great roots and tradition: Pan de Muerto. Day of the Dead Bread is iconic in every offering for the Dead in this celebration, and as much as it sounds easy to bake, it might take you a few times to get it right. You want the bread to be spongy and soft.
This recipe is from Veracruz, Mexico. Some other states in the country add different flavours to their mix with anise or orange, others sprinkle sesame seeds instead of sugar. Let your ancestors enjoy with whatever you think they would have liked.
What you’ll need
1 kg of flour
30 grams of baking powder
300 grams of sugar
5 grams of salt
100 grams of butter
80 grams of vegetable shortening
200 milliliters of water
How to do it:
- Mix the flour with the baking powder
- Make a fountain and in the middle, you’ll add the salt, sugar and the butter. Add the eggs one by one and mix it well.
- Add little by little the water and mix for 30 minutes, or 15 minutes with a blender.
- Let it rest until the mix doubles its size.
- Shape the mix into bundles and make little strips to add them on top of the bundles in the shape of bones (see the picture for a better idea).
- You can brush the bread with egg yolk and water and sprinkle sugar.
- Let them rest until they double their size and then put them in the preheated oven at 180 degrees for 25 minutes or until they are baked*
- Add them to your offering and let your alive dear ones enjoy with you this Mexican favourite.
*Some abuelitas say that you’ll know the bread is baked when you knock on the bottom and you will hear is hollow.
Travellers going to Mexico during this season: You can find Pan de Muerto at any local bakery. Taste it!