In honor of Dia de los Muertos (Day of the Dead), here is a Mexican Pan de Muerto recipe created by award-winning pastry at Andaz Mexico City Condesa.
Steeped in Mexican culture, Pan de Muerto dates all the way back to Mesoamerican civilizations such as the Aztecs, who prepared ritualistic bread made from amaranth and honey to present to their gods.
With the arrival of Spanish conquistadors in the 16th century, this ancient tradition underwent a cultural transformation and started to incorporate European baking techniques.
The outcome is the iconic Pan de Muerto recognized today, distinguished by the bone-shaped dough decorations symbolizing the cycle of life and death.
During Dia de los Muertos, this bread is an essential part of traditional ofrendas (offerings) and is shared by family members to celebrate the lives of their deceased loved ones.
In honor of the holiday, this seasonal specialty is being served at Derba Matcha Café in Andaz Mexico City Condesa from October 1 to November 5.
The traditional dessert is available in individual or shareable sizes and can be purchased with expertly crafted Mexican hot chocolate.
Those looking to celebrate the occasion further can attend this year’s vibrant Dia de los Muertos Parade on October 28, beginning at noon just two miles away from the hotel.
Pan de Muerto Recipe
Ingredients
- 2.2 lb. flour
- 9 oz Sugar
- 8 Eggs
- 9 oz Butter
- 3.5 oz Milk
- 0.5 oz Salt
- 1 oz Yeast
- Orange zest (from 1 orange)
- Lemon zest (from 1 lemon)
- 0.5 oz Grounded Cinnamon
- 0.5 oz Orange blossom essence
Decoration
- 9 oz melted butter
- 18 oz of refined sugar
Procedure
Mix all the ingredients except the butter, knead the ingredients for approximately 15 minutes, add the butter until the dough is smooth and let the dough rest at room temperature for an hour and a half.
Portion the dough to make balls and little bones to make a decorative loaf in a layered dome shape.
Let the dough ferment until it doubles in volume, then place it in a baking sheet and bake at 340°F for 18
minutes.
Once completed, allow for a short time to cool, and create a final, sweet finish by brushing the bread with butter and covering it with sugar.