Dia de los Muertos, or the Day of the Dead, is celebrated on
November 2 and is the Mexican tradition that corresponds to All
Saints Day and All Souls Day. The purpose of the popular
Mexican holiday is to remember the dead, honor ancestors, and
do so without melancholy. The following is a recipe for Pan de
Muertos, or Bread of the Dead, which is decorated with pink
sugared skeletons, tears, and various sorts of bones (Cool, huh?)
Light candles and eat this sweet bread at brunch on the morning
of the 2nd with living family and/or friends. Or you may wish to
book a flight to the small island of Janitzio in Lake Patzcuaro and
join their festivities!
Pan de Muertos (Bread of the Dead)
1 cake yeast
3 cups flour
1/3 cup granulated sugar
1/2 teaspoon salt
6 eggs, separated
1 tablespoon orange extract
1 stick butter or margarine
2 tablespoons anise extract
1 tablespoon grated orange rind
Glaze
1/2 cup sugar
1/2 cup water
Granulated sugar with just a dollop of red food coloring
Makes 2 round loaves.
Dissolve the yeast in 1/4 cup warm water & mix
with 1/2 cup flour. Let stand in a warm place for
15 minutes or until it doubles in size.
Sift the remaining dry ingredients 4 times.
Place in a large bowl & make a deep depression in
the flour. Add the egg yolks & orange extract; cut
in the butter; add anise & orange rind.
Mix well & add enough egg whites to form a soft
dough. Pound the dough against a lightly floured
wooden surface until it bubbles & doesn't stick.
Put the dough in a lightly greased bowl, cover it
with cloth, & let it stand until it doubles in bulk, or
about 1-1 1/2 hours.
Knead & shape into 2 round loaves, but reserve
some dough for the skeletons, tears, skulls, &
various bones that you want to decorate the bread
with. Be creative! Knock yourself out with your
creativity & attach your creations to the loaves.
Let breads rise on a greased baking sheet until
double in bulk. When breads have risen, bake at
375 for about a half an hour or until done. Cool.
Glaze: Cook 1/2 cup sugar & 1/2 cup water
together to form a thick glaze. Brush glaze over
breads & dust with the red-colored granulated
sugar. Wait a few minutes & dust with more
sugar. Cut when cold.
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Email me any comments or questions: Nansee.