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Mexican Day of the Dead Bread

Home Mexican Day of the Dead Bread
Pan de Muerto
Pan de Muerto
Nov 02, 2021

Mexican Day of the Dead Bread

The so-called 'pan de muertos' is a representation of pre-Hispanic traditions and the 'ofrendas' that were made to the gods. A delicious tradition that today is still observed to honour our dead.
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On the eve of Day of the Dead in México, the cempasúchil flowers, skulls, and altars proliferate, and along with them the 'pan de muertos' or bread of the dead.

The so-called 'pan de muertos' is a representation of pre-Hispanic traditions and the 'ofrendas' that were made to the gods.

A delicious tradition that today is still observed to honour our dead.

Pan de Muerto

Mexican Day of the Dead Bread

Pan de Muerto
This delicious gluten-free version is perfect for sharing.
Print Recipe
Prep Time35 minutes
Baking Time25 minutes
Resting time2 hours 15 minutes
Total Time3 hours 15 minutes
Servings1 piece of 18 cm

Ingredients

  • ¼ cup milk (can be whole cow's or soy milk)
  • 4 g dry yeast
  • 4 g sugar
  • 150 g Free From Gluten Plain Flour (can substitute with 30 g rice flour of maize flour, 105 g cornstarch or tapioca starch and 15 g potato starch)
  • 4 g psyllium husk grounded
  • 3 g salt
  • 50 g butter
  • ½ tbsp orange juice
  • ½ tbsp orange zest
  • 2 eggs
  • 6 g xanthan gum

To knead:

  • 2 tbsps vegetable oil
  • ½ tbsp extra flour

For decoration:

  • 1 tbsp extra butter
  • 1 tbsp Your favourite salsa

Instructions

  • Heat the milk for 30 seconds in the microwave, add the yeast, one tbsp of sugar and three tbsps of flour. Mix well and reserve.
    Pan de Muerto
  • In a large bowl, mix together the remaining flour, ground psyllium husk,and salt. Stir until ingredients are mixed through.
    Pan de Muerto
  • After about 15 minutes, the yeast should be puffed and bubbling. Add to the bowl of flour along with one egg, orange juice, orange zest, and the remaining sugar. Mix to a homogeneous consistency.
    Pan de Muerto
  • Add the butter little by little to make sure it is completely mixed with the rest of the ingredients.
    Pan de Muerto
  • Gradually add the xanthan gum, this will make the dough more manageable. Wash your hands thoroughly and knead for about 15 minutes until the dough starts to come together. The dough will be very sticky but this is normal due to the lack of wheat.
    Pan de Muerto
  • Cover the bowl with plastic wrap and leave to rest for an hour to allow the dough to swell.
    Pan de Muerto
  • On a clean, flat surface, pour 2 tablespoons of oil and spread with your hands to better handle the dough. Form the dough into a ball on the oiled surface and separate a quarter of the dough.
    Pan de Muerto
  • Prepare a baking tray, covering it with waxed paper. Roll out the large piece of dough and reshape it into a round shape by tucking the ends of the dough towards the centre. Turn the dough over and place it on the tray, pressing lightly to flatten it slightly.
    Pan de Muerto
  • Wipe the surface with oil and pour in about half tsp of flour. Divide the rest of the dough we removed earlier into three. Form a circle and two stripes of about 15 cm, by rolling the dough. Roll the stripes again by pressing with the middle fingers in three places to form the ‘bones’.
    Pan de Muerto
  • Using a kitchen brush with water, moisten the top of the dough in the cross-shaped pan and place the stripes. Press the centre and moisten with the brush, then place the small circle of dough.
    Pan de Muerto
  • Cover with cling film and leave to rest for an hour or until doubled in size. The time may vary depending on the room temperature in your kitchen.
    Pan de Muerto
  • Beat the remaining egg and brush it all over the surface of the dough. Preheat the oven to 170°c and once it is hot, place the tray in the oven. Bake for 25 minutes at 170°c.
    Pan de Muerto
  • After baking, let it cool for about 7-10 minutes. Brush with melted butter and on a large plate, sprinkle with sugar and shake to remove excess.
    Pan de Muerto
  • ¡Buen provecho!
    Pan de Muerto
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