Pan de Muerto for Day Of the Dead Celebration
I’m often asked if the Day of the Dead is a Mexican Halloween. Although the two events occur close together, they are quite different. The Day of the Dead, Día de los Muertos, is celebrated on November1st and 2nd right after Halloween. It is a celebration where families joyfully welcome back the souls of deceased relatives, reuniting the living and the dead. It is a holiday to remember loved ones who have passed away by sharing a meal with them as one would when they were alive. The tradition is to honor deceased family and friends with a Día de los Muertos ofrenda. The items gathered for the ofrenda include photos of the departed, food, decorations and candles. The offerings whether displayed at home or at the gravesite, are believed to encourage visits from the departed souls when they hear the prayers, smell the food encouraging them to join the celebration.
Pan de Muerto, bread of the dead, along with the favorite food of the departed are displayed. My recipe for pan de muerto is in my cookbook, My South Texas Kitchen, on page 124. There are countless explanations for the meaning of the shape of this bread. The strips of dough that are crossed on top are said to symbolize the bones of the dead while some say it represents a skull. The small ball of dough on the top is said to symbolize a teardrop for the tears shed for the deceased. There are also countless ways in which to coat pan de muerto. Plain granulated sugar is common, but a multitude of colored sugar and sesame seeds are also used as a topping. The tender interior is flavored with orange zest and anise making it perfect with a cup of coffee.
PAN DE MUERTO
Yvette Jemison YDelicacies.com
Makes 3 loaves
Yeast Mixture
1/3 cup warm water
2 .25-ounce packages rapid rise yeast
1 tablespoon flour
1 tablespoon sugar
Dough
½ cup butter, plus extra for buttering bowl
2/3 cup whole milk
½ cup sugar
4 large eggs
Zest from one orange
2 Tbsp orange blossom water
2 teaspoons anise seeds
1 teaspoon table salt
5 cups all-purpose flour
Egg Wash
1 large egg
1 teaspoon water
Sugar Coating
2 Tablespoons butter, melted
1/3 cup sugar
Special equipment: upright mixer with a dough hook attachment
Yeast Mixture
1. Pour the water into a small bowl. While whisking, add in the yeast, flour and sugar until well blended. Let sit until foamy, about 5 minutes.
Dough
1. Coat the inside of a large mixing bowl with butter and set aside. Line two sheet pans with parchment.
2. In a microwave safe cup add milk and butter and heat in microwave in 30 second increments just until the butter is melted. Do not bring to a boil. Pour into a bowl of an upright mixer fitted with a paddle attachment.
3. Add the yeast mixture, sugar, eggs, zest, blossom water, anise seeds and salt and blend on medium speed until combined.
4. Reduce the mixer speed to low speed, and slowly add the flour until incorporated. Increase speed to medium-high and mix until dough forms and is well blended.
5. Stop and scrape down the sides, remove the paddle attachment and add the dough hook. Blend on medium-high speed until the dough is elastic and smooth, 3-5 minutes. Alternately, knead by hand on a generously floured work surface until dough is smooth and elastic, about 10 minutes.
6. Transfer the dough to the butter coated bowl. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
SHAPING PAN DE MUERTO
1. Preheat oven to 350°F.
2. On a generously floured work surface with floured hands, divide the dough into 4 pieces.
3. Shape 3 of the pieces into round loaves and set 2 of the loaves on a baking sheet lined with parchment. Place the third loaf on the second baking sheet lined with parchment.
4. Make the egg wash in a small bowl by whisking the egg and water until well blended. Brush the loaves with the egg wash.
5. Use the remaining forth piece of dough to create the bone shapes and dough ball that will drape on top of each loaf by dividing it into 9 equal pieces (3 pieces per loaf).
6. Roll one piece into a 5-6 inch dough log and set your 3 middle fingers on the dough. Gently press while rolling the dough log creating rounded sections and indented sections. Drape onto a loaf. Repeat making the bone shape dough and drape across the first one in a cross pattern. Roll the third piece into a ball between the palm of your hands. Set on top of the bone shaped dough where they intersect. Repeat with the remaining pieces of dough and loaves.
7. Brush with egg wash and bake until deep golden brown and the loaves have a hollow sound when tapped, 25-30 minutes. Let cool completely on a wire rack.
SUGAR COATING
1. Brush with melted butter and let sit to dry a bit, about 5 minutes.
2. Coat each loaf with 2 tablespoons granulated sugar.
