Recipe: Pan de Muerto
*Here it is! From our friends at La Vitamina T. You’ve got a week or so to make it and perfect it. VL
By Chef Aldo Saaverdra, La Vitamina T
*translation by NewsTaco
With Día de Muertos just around the corner , we thought we’d bring you a recipe to make a traditional, delicious and essential pan de muerto.
This recipe requires that the first ingredients to be let to stand for a day, so if you think you’ll try it, we recommend you give yourself enough time to prepare it.
Makes 45 buns, 100 gr . each, or one loaf of about 4.5 kilos.
Step 1:
Ingredients
• 120 gr fresh yeast (use 1/3 of the amount if you plan to use baking powder )
• 340 ml water
• 400 gr flour
Process
1. Warm the water in the microwave
2. Stir the ingredients into water to form a dough
3. Let dough rest for an entire day in a bowl greased with oil. Cover the bowl with plastic wrap and place it in a cool place.
Step 2:
Ingredients
• 32 eggs
• 320 gr sugar
• 2.250 kg flour
• 40 gr salt
• 1 kg butter
• 4 tablespoons orange blossom water
Process
1. Mix the first four ingredients with orange blossom water, until the dough is smooth and not sticky.
2. Add the dough prepared the day before. Keep kneading until both are well incorporated .
3. Add the butter, at room temperature and in pieces of about 100 g each, until completely mixed.
4. Roll dough into 100 gr balls if you want to make individual servings, or 400 gr. to make loaves.
5. Form the “bones” with small pieces of dough. You can roll them on the table and flatten them with your fingers.
6. Glaze with egg yolk and let it ferment for an hour.
7. Bake at 200 degrees until the loaves are light brown.
8. Remove the bread from the oven and let cool .
9. Glaze the bread with melted butter, then sprinkle with refined sugar until coated.
Don’t forget the chocolate!
This recipe was originally published in La Vitamina T.
Chef Aldo Saavedra has cooked for guests in well known establishments like the Hotel Condesa DF and has contributed his recipes on projects with brands such Larousse and Danone. Chef Saavedra shares his passion for cooking and Mexico with readers of La Vitamina T.
