Pan De Muerto
Pan de Muerto is a traditional Mexican bread that holds a special cultural significance during the Day of the Dead (Día de los Muertos) celebrations. Our co-founder Luis has been making this “pan dulce” with his family every beginning of November and is typically eaten or served with a cup of Mexican hot chocolate.
This rich and flavourful bread, often adorned with symbolic bone-shaped decorations and a skull on top, captures the essence of this celebration. Pan de Muerto is a very rich “pan dulce” made with of orange zest and orange blossom water. With its unique shape and representation, Pan de Muerto serves as a central piece in Dia de los Muertos altars.
Pan De Muerto Ingredients
Poolish
150 g AP Flour
150 g Milk
25 g Water
10 g Instant Yeast
Pan De Muerto DOugh
125 g Eggs
60 g Yolks
350 g Pastry Flour
7 g Salt
100 g Sugar
100 g Butter (cut into cubes)
8 g Orange Blossom Water
Zest of 2-3 oranges
Finishing
200 g Sugar
100 g Melted Butter
Method
In a small bowl whisk the yeast with the water. Then add it to a larger bowl with the flour and milk. Mix until it’s homogenous. Cover and let the poolish ferment in your oven for 45 minutes. Tip: Place an empty container beside your covered poolish container. Boil some water, fill the container, and close the oven. This will create a humid environment and speed up the fermentation process of the poolish.
Add the poolish, flour, eggs, and yolks to the mixer and mix on low. Once it starts to come together, add in the sugar and butter and turn the speed up to medium. Once the gluten starts to develop, then add in the salt, orange blossom water, and zest. The desired dough temperature is 26-27 C.
Divide the dough right out of the mixer. Divide into three 260 g loafs. Then divide fifteen 20 g pieces and roll three of them into balls.
The remaining twelve dough pieces will be for the strands of the loaf.
On a lightly floured surface, take the three 260 g pieces of dough, round them, and then place in a baking sheet with parchment paper. Then, take one of the twelve pieces and with one finger gently roll it up and down on the middle of the dough, carefully making an indent and dividing it into two spheres that are connected but not broken through.
Then, do the same thing to the other two spheres, now creating four spheres connected in a large strand. Do the same thing for the rest of the eleven pieces of dough.
With a brush lightly covered with water, brush the three loaves in the sheet pans. Then, take one of the strands of dough and lightly stretch it over one of the loaves right across, covering it from one end to the other. Then, place another strand of dough perpendicular to the first. Next, lay across the other two strands between the first two.
Place the ball right on top of the loaf in the middle of the five strands intersecting, gently pressing down with one finger before adding the ball.
Repeat this process for the rest of the loaves. Let the loaves rest for 1 hour or until properly proofed. Tip: Cover your finger tip with flour, gently poke your loaf. The indent that is created should spring back very slowly, if it springs back quickly and fills out, the dough is underproofed.
