Pan de muerto
Pan de muerto, from above
Non vegEggCentral Mexico

Pan de muerto

Orange scented, sugar coated, crossed with dough bones. Bread for remembering, and for hot chocolate.

180 minTime
10 gProtein each
mildSpice
Bread for the altar2 chapters · 1 min read

Make it your way

Grandma's wayOrange blossom brioche with dough bones and sugar.
The original
429kcalsame
10 gproteinsame
2 gfibresame
180minutessame

Pan de muerto.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)4 cups
Sugar½ cup, plus extra to coat
Instant dry yeast2 tsp
Egg3
Milk½ cup, warm
Butter½ cup, soft, plus extra to brush
Orangezest of 2
Orange blossom water (orange flower water)2 tsp
Salt1 tsp

Method

5 steps
  1. 1Mix flour, 80 g sugar, yeast, salt and zest. Add eggs, warm milk and orange blossom water and knead 10 minutes.
  2. 2Knead in 100 g butter a piece at a time until silky, about 8 minutes. Cover and rise until doubled, about 1 1/2 hours.
  3. 3Set aside a fifth of the dough. Shape the rest into two round loaves. Roll the reserved dough into ropes with knobs for bones, lay them across the loaves and add a small ball on top.
  4. 4Rise 45 minutes, then bake at 180°C for 30 to 35 minutes.
  5. 5Brush the warm loaves with melted butter and roll or sprinkle generously with sugar.
Serve it like this

Serve whole on a board for slicing at the table, with mugs of hot chocolate or champurrado for dunking.

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Make it a meal

What goes with Pan de muerto: a bread or rice, a side, something to drink and something sweet.

With a main Tamales de rajas con queso120 min
With a main Enchiladas verdes50 min
On the side Salsa verde15 min
On the side Guacamole10 min
To drink Chocolate caliente15 min
To drink Champurrado20 min
To drink Café de olla15 min
Something sweet Polvorones45 min
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