Pan De Muerto

This is sweet pan (bread) using our organic Marquis 00 flour in honor and celebration of Dias De Los Muertos or “Day of the dead” in Mexican culture. Traditionally eaten on Nov 1^st and 2^nd, and especially offered to deceased loved ones over home alters called “Ofrendas” to feed the souls of the dead as this pan symbolizes death and life.

Download a printable version of the recipe here.

Pan De Muertos

Yield: one large “pan” (bread loaf)  

Ingredients:

250g BSM Marquis 00 flour 

9g instant yeast

50g cane sugar

3g fine sea salt

60g unsalted butter (room temp)

2 large eggs (room temp)

30g warm water (80°F)

Zest of large orange

4g orange extract

Garnish:

100g Cane sugar

1g ground anise seed (optional)

melted butter (lightly brush) 

Method:

 In the bowl of a stand-up mixer, combine the flour and sea salt.

In a separate bowl, massage the orange zest into the sugar to extract the oils. Whisk into the sugar mixture the warm water, eggs, butter, and instant yeast. Whisk to combine, then add the orange extract.

 Add the wet ingredients to the dry ingredients, and mix on low using the dough hook attachment until the dry ingredients become saturated. Bump the speed to medium and allow the dough to knead for 5-6 mins or until the gluten has developed and a windowpane test is possible.

 Remove the dough from the bowl and place in a well sprayed bowl seam side down. Cover with plastic wrap and allow the dough to proof for up to 2 hrs. or until doubled in size.

 Shaping:

 Reverse the dough onto a lightly floured work surface. Cut three small equal pieces (about 40g each) to reserve for the “bones” that are traditional on top of the pan.

Roll the larger mass of dough into a tight elastic ball until it is smooth on top. Place the dough onto a parchment-lined baking pan that is well sprayed. Gently press the dough mass down to somewhat flatten the dough into a thicker dish.

Roll two of the small reserved portions into small logs that are almost, but not quite the length of the larger dough mass. Using your fingers when rolling, create two deep indentions with your ring finger and index finger while simultaneously rolling into logs to create the “bone” look. Brush the top of the larger dough mass with egg wash, then overlap the shaped bones in a “X” shape across the center top of the dough mass. Roll the remaining third dough portion into a tight ball, brush where the two bones cross at the center with egg wash, and press the third dough ball into the middle of the “X”.  

Preheat an oven to 350°F. Let the dough rise for 40 min or until doubled in size after shaping.  Test whether the dough is ready to bake by pressing a finger into the dough. If a slight dent is left where your finger pressed, its ready to bake.

Brush the top of the shaped dough with the remaining egg wash. Bake for 25-30 min or until it reaches an internal temperature of at least 195°F and is golden brown on top. 

Garnish:

Mix sugar and ground star anise together then set aside.

 Allow the pan to cool, yet remain somewhat warm. Brush with melted butter across the entire pan and coat generously with the star anise sugar.

Enjoy with coffee or tea in memory of loved ones passed this Día De Los Muertos and be sure to offer pan to the deceased!