Pan de Muerto – Jessica Dee

maximios

Pan de Muerto is a traditional Mexican sweet bread, a staple during el Día de los Muertos (the Day of the Dead). The cross bones on top signify the bones of the deceased, while the ball in the center replicates a tear from the living. It is highly likely that you will find it in every Mexican bakery as el Dia de los Muertos nears. Pan de Muerto carries a major significance in Mexican culture as it is offered to those who have passed.

Preferment

  • 12 g yeast 1 tbs
  • 1/2 cup milk
  • pinch sugar

Dough

  • 720 g Bread flour 4 1/2 cups
  • 135 g sugar 1/2 cup
  • 4 TBS salted butter soft, room temperature
  • 4 eggs
  • 1 orange for zest
  • 2 TBS orange extract
  • 1/3 cup fresh orange juice

Decorating

  • powdered sugar or granulated sugar
  • colored sugar

Preferment

  • Warm milk to 100 degrees F. Add yeast and big pinch of sugar. Mix and let sit for 8-10 minutes.

Dough

  • In mixing bowl: combine flour and sugar, mix with whisk. Using dough attachment: add eggs one at a time until incorporated. Add butter a little a time until combined. Add yeast mixture, orange extract & orange zest. Lastly, add fresh orange juice in increments. Knead dough 8-10 minutes. The dough should stretch when pulled. Place dough in a buttered/oiled bowl. Lightly butter top of dough. Cover and proof in warm place 1 1/2 -2 hours. Remove dough and separate into two equal pieces. Cut a quarter off of each piece. Form two larger pieces into balls and place on parchment lined baking sheet. Separate small dough into 5 smaller pieces. Form 4 pieces into strips (bones) & 1 into a small ball (tear). Repeat with additional piece. Proof all pieces for 1 hour. Preheat oven to 320F.Drape bone pieces like crossbones over the large dough balls. Then, add small ball on top and gently press down. Optional: brush bread with milk before baking. Bake for 35-40 minutes.Dust a generous amount of powdered sugar.
  • While is yeast fermenting, Begin the process of mixing the other ingredients. 
  • For the first proof, I set dough in oven with light on. It double in about an hour and a half. 
  • You can actually decorate how you want. I decided to go more traditional for this recipe. 
  • If you brush with milk, granulated sugar will not stick to bread. I used powdered sugar and colored sugar. 
  • If you decide not to brush with milk, granulated sugar should stick. 
  • For this recipe I cut bread in half and filled with whipped cream. I recommend eating right away if you decide to add whipped cream.