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How to make Pan de muerto?
This Pan de Muerto recipe makes 16 small rolls or 2 large pieces of bread. Place the 4 eggs, margarine, salt and half of the sugar in the mixer bowl. Using the Hook attachment start working the dough for about 2 minutes. Note: I couldn’t find the hook attachment of my mixer but the hook is better for this type of job.
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What is pan de Muerta?
Día de Muertos is a festivity that molded me both as a person and a food-lover. Since my earliest memories, pan de muerto — the traditional bread enjoyed for this celebration — has always found a way to my table. A slice of the sweet bread with a cup of hot chocolate on the side has pampered me since childhood.
And this ritual has carried on not only as an adult, but also as an immigrant. My pan de muerto has traveled with me wherever I have moved. On Día de Muertos, people prepare to honor and “receive” their ancestors to share a moment of celebration on the eve of November 1st and throughout November 2nd. Offerings are presented and altars are adorned, with relatives including the favorite food and beverages of their ancestors.
An Unforgettable Pan De Muerto (Dead Man’s Bread) | In the Kitchen With
Viviana Álvarez De la Parra Pan de muerto is central to this offering. This bread is a ceremonial enriched dough; a brioche-like sweet bun. The consumption of pan de muerto is most common in the central and southern states of Mexico. Though typically a round loaf or bun, Oaxaca is where one can find the most variety of shapes within a region.
- Pan de muerto is a very symbolic bread, and traditions in every territory will explain it differently.
- Some Catholics believe it is round because it represents the cycle of life and death.
- Popular belief says it represents a tomb, where the rounded top is the head of the deceased and the bone-shaped pieces that surround it the skeleton.
A sprinkling of sugar on top is common, but sesame seeds are sometimes used as well. Flavor-wise, since our ancestors are no longer able to enjoy the taste of food, pan de muerto is full of fragrant aromas. Orange blossom and orange zest are the most common ingredients used.
However, the latest generation of bread-bakers have been known to use ingredients like chocolate mixed with caraway and even cumin. In recent years, decadent versions of pan de muerto have been spotted incorporating fillings ranging from a simple Chantilly cream to dulce de leche, Nutella, and beyond.
This year, my altar will be extremely special. Like so many of us, I’ve lost family and friends to the pandemic who have now joined our departed ancestors. We want to remember everyone. And they will all enjoy this new sourdough and orange blossom version of the traditional pan de muerto I created for them, for sourdough has also played a very important role in the bread-baking renaissance we’ve seen since the pandemic began.
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What is da de los Muertos?
In Mexico, Día de los Muertos is when the deceased come back to visit their living loved ones and enjoy the pleasures of the world they left behind. A delicious draw is pan de muerto, a rich brioche scented with orange zest and anise. Here, chef Pati Jinich, author of Treasures of the Mexican Table ($24.87, amazon.com), shares her recipe with us.
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