More About This Recipe
Dia de los Muertos (or the Day of the Dead) is celebrated in Mexico on November 1 and 2. Pan de Muerto, or Bread of the Dead, is eaten leading up to this special time of remembrance.
Have you ever tried Pan de Muerto, or Bread of the Dead? Better yet, have you ever tried it in Mexico on Dia de los Muertos? That’s where the sweet bread originates, and while it’s got some history, it’s also quite tasty, too.
I tried authentic Pan de Muerto for the first time way way waayyyyyy (OK, not that way, but pretty way) back in high school for a Spanish class field trip. I remember it being perfectly soft and sweet, with a glazed crust and slight orange flavor. This version tastes just a little different, but it’s not nearly as labor-intensive as the traditional stuff.
All you need are a couple Pillsbury refrigerated crusty French loaves, as well as some beaten eggs, melted butter and colored sanding sugar to bring the Bread of the Dead to life.
First, divide the loaves into four equal pieces each on a greased baking sheet. Reserve two of the pieces, and space the six remaining pieces evenly on the baking sheet.
Divide the two remaining pieces in half, then roll each half into a long log, about 12 inches. Divide the log into three equal strips. Once you cut and roll and cut both reserved pieces, you should end up with 12 strips.
Place two strips, crosswise like bones, on top of each piece of dough on the baking sheet. Brush the dough with the beaten eggs, then bake until puffy and golden brown.
While the baked bread is still warm, brush the tops with melted butter, then sprinkle with the colored sugar.
Wait 'til the bread is fully cooled, then serve in remembrance of deceased ancestors in the time-honored tradition of Pan de Muertos.
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