Year after year, Mexico is filled with cempasúchil, candles, copal, papel picado, papier-mâché or clay figures, and bread of the dead to adorn offerings for the Day of the Dead in homes or in public spaces, since it is believed that the 1st and 2nd November, the souls of our loved ones return to visit us and enjoy their favorite dishes and drinks.
Without a doubt, the key element of the celebration is the bread of the dead. This is because it reminds us of our indigenous roots, but also because it allows us to offer a delicious delicacy to our deceased and also enjoy and spend time with the family, because there is nothing more delicious than accompanying a bread of the dead with a good cup of hot chocolate. .
The bread of the dead is so important in our country that we can find it in bakeries and stores from the end of August and the beginning of September, because its spongy texture, its sugar coating and its subtle orange or orange blossom flavor are simply irresistible, however, this sweet bread is even better when you make it at home. At kiwilimón we give you the best advice and a step-by-step recipe to prepare pan de muerto at home, it will fascinate you!
10 tips for making bread of the dead
1. The type of flour does matter
Chef Yamilette explains to us that, when shopping for flour, it is important to look for one that has at least 11 grams of protein. You will find this information on the back of the packaging.
2. Cinnamon will be the key to the flavor
We promise that your pan de muerto will have an incredible flavor, if instead of using cinnamon powder, you take a cinnamon stick and grind it to a very fine consistency, it will make all the difference!
3. Put cream on it!
According to our star chef, the cream will give an incredible flavor and texture to the pan de muerto, it will be very moist and soft!
4. What is the ideal consistency?
You will know that the dough is ready when taking a small piece and stretching it, there is resistance, but the league is thin.
5. Grease your bowl
When proofing the dough, it is essential to grease the bowl with vegetable oil, as this will prevent the dough from sticking together and making a mess.
6. Cover the dough!
When you proof the dough, don’t forget to cover it with plastic wrap and put the bowl in a dark and warm place.
7. Use a scale
When the dough has already fermented the first time, divide the dough to form the loaves and weigh it, since if all the portions are the same size, they will all take the same time in the oven and will be the same size, do the same! with the bones!
8. Give bread its time
Remember that once the loaves are formed, that is, when you have already shaped them and placed the bones, it is important that you let them rest for around 20 minutes, then you can assemble!
9. Pay attention to the yeast
If you can get natural yeast, that is, a little sourdough, don’t hesitate to substitute it, as the bread will be much more spongy and moist than if you use dry yeast.
10. Give it your personal touch
Remember that you can use the sugar of your choice, from granulated, muscovado or piloncillo.
bread of the dead recipe
Now that you know the secrets of our chefs, get to work and bake pan de muerto at home, it’s very easy!
Ingredients:
1 piece of piloncillo, for the piloncillo syrup
1 cup of water, for the piloncillo syrup
1 cinnamon stick, for the dough
4 cups of wheat flour, for the dough
1/2 cups sugar, for the dough
1 sachet of baking powder, for the dough
1 teaspoon salt, for the dough
2 eggs, for the dough
1/2 cup cream, for the dough
1 egg, to glaze
enough sugar or sesame, to decorate
Instructions:
1. For the syrup: Place the piloncillo cone and the water in a saucepan over medium heat, cook for 15 minutes or until reduced by half and obtain a syrupy consistency. Let cool and reserve.
2. Blend the cinnamon until you have a powder of semi-fine consistency.
3. For the dough: place the wheat flour, sugar, baking powder, salt, eggs, cream, 1 cup of piloncillo syrup and cinnamon in a bowl.
4. Beat the ingredients with the paddle attachment for 15 minutes or until an elastic and homogeneous consistency is obtained.
5. Place the bread of the dead dough in a previously greased bowl and let it ferment for 1 hour or until it doubles its volume.
6. Form balls of approximately 80 grams each. Later, form the bones and place on the bread. Varnish with egg and sesame.
7. Bake at 180 ° C for 20 minutes.
