Mexico · North America
Pan de Muerto
Day of the Dead bread: orange-scented, bone-topped, and sugar-dusted.
pan de muertoDay of the Dead bread
The Chemistry in This Bake
Proofing the enriched dough at controlled warmth, then finishing with a brushed sugar/butter coating as a surface treatment.
Learn the full technique →Ingredients
- All-purpose flour
- Instant yeast
- Warm milk
- Eggs
- Sugar
- Butter
- Orange zest
- Orange blossom water
- Salt
Method
Knead an orange-scented enriched dough and let it rise until doubled.
Reserve small pieces of dough and shape them into bone strips and a knob.
Form the main dough into round loaves and lay the "bones" crosswise on top.
Proof at controlled warmth until puffy, about 1 hour.
Bake at 180 °C for 25-30 minutes.
Brush with melted butter and coat generously in sugar while warm.