Recipe: Pan de Muertos

Carlos Salgado is the chef/owner of Taco Maria in Orange County. This week on Good Food, he guides us through the culinary side of Dia de los Muertos, including sugar skulls, pan de muertos and candied pumpkin.

Try his recipe for Pan de Muertos!

Pan de Muertos

makes 3 personal-sized loaves

bread flour 400g

whole wheat flour 100g

sugar 110g

yeast, instant 4g

milk 50g

eggs 200g (about 4 large eggs)

egg yolk 75g (about 2 yolks)

butter, softened 140g

lard 60g

salt 10g

orange blossom

water 20g

Mexican cinnamon powder 1g

orange zest (2 each)

marigold petals, dried

milk 100g 10x or powdered sugar 100g

1. In the bowl of a stand mixer, dissolve the yeast in a small quantity of tepid milk.

2. Sift together the bread flour, wheat flour, and sugar, cinnamon.

3. Add eggs, remaining milk, orange water and zest to the bowl and begin mixing with the paddle.

4. Gradually add the sifted dry ingredients until they are just moistened.

5. Cover and rest the mixture for 15 minutes before continuing.

6. Begin mixing on low speed. When the mixture has developed some elasticity, gradually add the softened butter to emulsify.

7. Switch to the dough hook and medium speed, add the salt, and knead to form a smooth, elastic dough, about 8 minutes.

8. Remove to a lightly-oiled container, cover, and allow to rise until doubled, about 90 minutes.

9. Turn out the dough, punch it down gently, and portion into 3 equal pieces.

10. Cut a portion of about 5% (1/20th) from each of the 3 pieces. These portions will be used for decoration. bread flour 400g whole wheat flour 100g sugar 110g yeast, instant 4g milk 50g eggs 200g egg yolk 75g butter, softened 140g lard 60 salt 10g orange blossom water 20g Mexican cinnamon powder 1g orange zest (2 each) marigold petals, dried milk 100g 10x or powdered sugar 100g

11. Cut the three small decorative dough pieces in half, then take one of each half and cut into three equal smaller pieces. You should have in total: 3 major portions for the loaves, 3 minor pieces for decorative centers, and 9 very small pieces for the decorative strips or “bones”. Allow the dough pieces to rest for a few minutes before shaping.

12. Roll each large portion into a tight ball to form the main loaves. For each loaf, roll 3 small strips into thin ropes longer than the diameter of each loaf. Arrange these over the loaf in a cross pattern, so that they overlap in the center-top of the loaf. Press your finger down at the center to adhere them, then press each end into the bottom of the loaf. Lastly, roll the three minor pieces into tight, small rounds and press these into the center of each loaf, where the strips meet. Repeat for the other two loaves.

13. Cover and allow to rise for about 90 minutes, or until almost doubled.

14. Bake at 350 deg F for about 20-30 minutes, or until the center is set and the crust is golden brown. Remove from oven, turn the oven off, and allow the loaves to cool slightly.

15. Mix the milk and powdered sugar together to form a slurry. Brush over the loaves before dusting them with granulated sugar and dried marigold petals. Return the loaves to the oven just to dry the sugar coating.

16. Serve warm, with coffee, milk, or hot chocolate.

17. Contemplate you own mortality and reflect on the lives of those you’ve loved and lost.