Pan de Muerto

Pan de Muerto is a cherished Mexican pastry traditionally prepared for Día de Muertos, a celebration to honor departed loved ones. This sweet bread, infused with orange zest and vanilla, captures the essence of the holiday with its unique bone-shaped adornments. Follow this detailed recipe to create your own soft, spongy bread that beautifully represents this flavorful tradition.

Ingredients

🌾 1 kg Hoja de Plata Harina de Trigo Wheat Flour
🍞 18 g instant dry yeast 22 g for cold climates
🍬 300 g sugar
🧂 12 g salt
🥚 5 eggs
🥛 240 ml whole milk
🧈 260 g unsalted butter at room temperature
🍊 Grated zest of 2 oranges
🍮 30 ml vanilla essence
🧴 1 tablespoon vegetable shortening for greasing
🌾 50 g extra flour for "huesitos" dough
🧈 Butter for decorating
🍬 Fine sugar for sprinkling

Instructions

1- Prepare the Preferment:

• In a mixing bowl, combine the yeast, 1 tablespoon sugar, and 3 tablespoons flour.
• Add a portion of warm whole milk, mix, cover, and rest for 10 minutes until foamy.

2- Infuse Sugar with Orange Zest:

• Mix the remaining sugar with grated orange zest, set aside to allow infusion of flavors.

3- Combine Wet Ingredients:

• To the activated preferment, add remaining milk, eggs, vanilla, and half of the aromatic orange-sugar. Whisk together.

4- Mix the Dough and Allow Autólisis:

• Add remaining flour minus the initial 3 tbsp and salt. Mix until incorporated. Let it rest autólisis for 20 minutes.

5- Knead with Resting Cycles:

• Knead dough on a floured surface, incorporating remaining sugar. Rest and knead cycles for gluten development.
• Gradually knead in butter until dough is smooth and elastic, passing the windowpane test.

6- First Dough Rise:

• Place dough in oiled bowl, cover, and let rise in a warm place until doubled.

7- Portion and Shape:

• Gently deflate and portion dough into 100g pieces. Shape into smooth balls and place on lined baking sheets.
• Brush tops lightly with vegetable shortening. Cover and rise.

8- Shape "Huesitos" and "Cráneo":

• Mix extra flour into a dough portion for firmness.
• Form "cráneo" as balls and "huesitos" as cylinders with four bulges.

9- Assemble and Bake:

• Arrange "huesitos" on dough balls, adding a "cráneo" on top.
• Preheat oven to 160°C 320°F and bake 18-20 minutes until golden.

10- Decorate:
- Cool completely, then brush with melted butter and roll in fine sugar.

Prep Time: Several hours, including resting and kneading stages
Cook Time: 18-20 minutes
Total Time: Several hours
Servings: 16 breads
Equipment: 🎛️ Kitchen scale Taylor, 🍲 Large mixing bowls glass or metal, 🍶 Whisk, 🍴 Silicone spatula, 📏 Microplane grater/zester, 🍳 Oven, 🍽️ Baking sheets, 🥄 Measuring cups/spoons, 🖌️ Silicone pastry brush, 🔪 Dough scraper/cutter, 💦 Spray bottle for water, 🥣 Blender optional for sugar texturing

Nutritional Information per Bread:

• Calories: Approximately specific to the final product not provided
• Proteins: Approximate per weight basis
• Fats and Carbs: Approximate per weight basis

Cooking Tips:

• Ensure preferred yeast activation with the preferment test.
• Resting times are essential; don't rush.
• Be meticulous in shaping decorations for a traditional look.

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Pan de Muerto