Pan De Muerto
All the products listed can be purchased at one of our location Juniors locations Junior’s Supermarket.
- 500 grams of all-purpose flour
- 100 grams of sugar
- 100 grams of butter
- 3 eggs
- 10 grams of fresh yeast
- 60 ml of warm milk
- 1 teaspoon of salt
- 1 teaspoon of orange blossom essence
- Zest of 1 orange
- Powdered sugar for decoration
- Dissolve the yeast in warm milk and wait for it to bubble.
- In a large bowl, combine the flour and salt. Add the sugar, eggs, melted butter, orange zest, orange blossom essence, and the yeast mixture. Knead until the dough is smooth and elastic.
- Cover the dough with a damp cloth and let it rest for an hour or until it has doubled in size.
- Preheat the oven to 180°C (350°F).
- Divide the dough into portions and shape them into round buns. Place a small piece of dough from each bun on top to create “bones” and “skulls.”
- Bake for 20-25 minutes or until they are golden brown.
- Remove from the oven and let them cool. Sprinkle powdered sugar on top for that special touch.
Origin of Pan De Muerto
Pan de Muerto, or “Bread of the Dead,” is a traditional Mexican sweet bread with a history deeply rooted in indigenous and Spanish culinary traditions. Originating from Mesoamerican cultures that honored their deceased ancestors with offerings of symbolic foods, this bread underwent a transformation with the arrival of Spanish conquistadors in the 16th century, incorporating European wheat, sugarcane, and baking techniques. The bread’s round shape represents the circle of life and death, and the four limbs or “bones” on top, along with a small skull-shaped dough ball in the center, carry rich symbolism. Pan de Muerto holds a central place in the Día de los Muertos celebrations, where it is offered on altars to nourish the spirits of the departed and symbolize the enduring connection between the living and the dead.