Pan de Muerta (Rolls)

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Across Mexico, November 2nd is Día de Muertos or the Day of the Dead. I know it as 'All Souls Day' and it falls each year on the nearest Sunday to November 2nd. 

Pan de Muertos,  a sweet (pan dulce), brioche-style bread is baked across Mexico as part of the cultural celebrations, a perfect example of a Hispanic/indigenous cultural blend. 

At this time of year, the Mexican people honour their loved ones who have passed by leaving them offerings at their graveside and in the home. Traditionally, one of these offerings is a Pan de Muertos, a  Loaf for the Dead. Symbolically, it is there for when the dead return to their homes and offers them nourishment. 

There are accounts of early Aztec communities baking bread for their dead; using aramanth, honey and human blood.  But, before you reach for a sharp knife...ours will be very much in line with modern-day practices. 

In some parts of Mexico, the bread is formed into a large flat loaf; in others, smaller, more individual rolls. In all cases, the top of the bread is decorated. The centre is usually decorated with a small bun - to represent a skull and this is surrounded by four canelillas, or 'bones' fashioned from strips of dough. These represent the bones or the tears of those no longer with us. 

There are different types of Pan de Muertos depending on where you are in Mexico. They range from sweet bread with sugar and sesame to bread shaped in the human form and decorated in white glazing to represent dead children. 

If you want to bake the Pan de Muertos as a loaf: https://breadclub20.blogspot.com/2023/10/pan-de-muertos-loaf.html

The following recipe can be used to make one large Pan de Muertos or formed to make smaller rolls. 

The use of Orange Liqueur is optional. You can substitute orange blossom water. In this case, 1 tsp of orange blossom water is enough. Make up the remainder of the volume with water - i.e. the recipe calls for 60 gms of orange liqueur. One teaspoon of orange blossom water = 5 gms. Therefore, be prepared to add up to 55 gms of extra water. However, watch the dough and make a judgement for yourself. 

INGREDIENTS

675 gms strong white bread flour

115 gms caster sugar

25 gms of fresh yeast or 11 gms of active dry yeast (both will need activating)

115 gms melted unsalted butter

5 gms crushed sea salt

265 gms tepid water

3  eggs (beaten) 42 - 48 gms per egg

grated rind of a large orange

3 star anise

60 gms orange liqueur (see above for alternatives)

and 

a little melted butter and icing sugar for final dusting. You will need icing sugar for a final dusting.

an egg yolk mixed with 1 tablespoon of water to be the 'glue' that will help stick the decorations to the dough. 

METHOD

1. Boil 80 gms of the water with the 3 star anise and reduce to about 3 tablespoons of liquid. Remove from the heat, remove the star anise and leave to cool. 

2. Add the flour, salt and sugar to a large bowl and mix well. 

3. Activate the yeast with a little more of the water and a little of the sugar. Once it's frothy and foamy add it to the flour/sugar/salt mix. 

4. Now add the eggs, the melted butter, the orange liqueur (or the orange blossom/water mixture) and orange rind and mix thoroughly. 

5. Knead the mixture until you have a silky and smooth dough. 

6. Place in a lightly oiled bowl, cover and leave in a warm place until doubled in size. 

7. Weigh the dough and place it on a lightly floured board. 

The dough should weigh approximately 1358gms. 

Divided into 80 gms rolls should give you 16 rolls and enough dough left for the decorations. 

Now, decide whether you want to make one large loaf or smaller rolls. 

Either way,  detach 300 gms of the dough for the decorations. 

Now proceed to shape.

8. The rolls will be 80 gms pieces, rolled into balls and placed on a prepared baking tray. 

9. The loaf will be shaped into a large boule and placed on a prepared baking tray. 

10. Each roll will require one very small ball of dough on the top in the centre. This is the 'skull'. There are also four 'logs' of dough at equal distances down the dough to represent 'bones' or 'tears'. 

11. The large loaf will require similar decorations, albeit these will be larger and proportional in size to the loaf as a whole. 

12. Any remaining dough can be formed into very small balls to become 'joints' - adding that touch of bizarre reality that makes this bread so different. 

Paste the decorations onto the rolls or loaf using the egg/water 'glue'. 

Cover the rolls/loaf with a cloth and leave in a warm place until they have doubled in size. Because this is an enriched dough, it will take longer than normal yeasted bread. Expect it to take anywhere between 1 - 2½ hours depending on the temperature. 

13. Preheat the oven to 170 / 180 ⁰C and when the bread is ready, bake for about 20 - 25 minutes (rolls) or 40 minutes (loaf) or until the bread is golden and hollow when tapped underneath. 

14. Once out of the oven, brush with melted butter and dust with icing sugar and then allow to cool. 

From the tastetesters: 

The Pan Muertos are delicious. Perfect for afternoon tea and I may be tempted to one for breakfast with a cup of coffee in the morning. We loved the orange flavour and the light texture.

Happy Baking Feliz Horneando