Category

Mexican

Category

pandemuerto_featured4
Being a mother of a Mexican boy, I hold the burden to keep his Mexican traditions alive. October 31st – November 2nd is observed as Dia de Muertos or Day of the Dead in Mexico. Its an ancient Aztec Festival where the deceased are fondly remembered. Its very similar to Sharaad in India. Each household decorates an Altar called ofrendas, honoring the deceased using sugar skulls, marigolds, and the favorite foods and beverages of the departed, and visiting graves with these as gifts. 

pandemuerto_featured5
One such food being offered is Pan de Muerto which means ‘Bread of the dead’. It’s a delicious sweet bread with flavours of Orange or Anise or even cinnamon. The bun shaped bread is decorated with bone shaped phalanges. The bones represent the deceased and there is a ball on top of the bread which is  like a  teardrop  representing Aztec goddess Chimalma’s tears for the living. The bones are represented in a circle to portray the circle of life. When we were in Mexico we used to relish. A person from our office would collect money from everyone and get each one of us a loaf of this bread around the festivity. Those memories are so fresh in my mind and make me nostalgic. 

pandemuerto_featured7

And this year when Dia de Muerto returned I so wanted to eat it. So I decided to make it at home. After reading many recipes in Spanish I managed to make this gorgeous loaf . It tasted just the way we found in Mexico. I just cannot contain my excitement. This is dedicated to all my friends in Mexico who gave us so much love. You must try this delicious bread and become a part of the tradition.

Directions:
1. In a jar add some lukewarm milk and add instant yeast.


dsc09402


dsc09403


2. Also add some sugar and a spoonful of flour.


dsc09404


dsc09405


3. Combine everything using a spoon and let there be no lumps. Let the mixture proof for 5-10 minutes. There will be bubbles and froth all over the top. 


dsc09406


dsc09409


4. On a counter place the All Purpose Flour and make a well in the centre. 


dsc09407


dsc09408


5. Add the proofed yeast liquid in the centre of the well.


dsc09410


dsc09411


6. Now using your hand start taking little flour from the side and keep mixing with the water. Don’t do everything in one go. Little by little is the key. Add sugar in the well and combine till the sugar has mixed.


dsc09412


dsc09413


7. Add eggs in the well and continue to add little flour little by little. Also add vanilla essence.


dsc09414


dsc09415


8. Keep mixing flour and then knead everything together. The dough will be very very sticky. Do not panic! That’s how it should be.


dsc09416


dsc09418


8. You can use a bread scraper to scrap out sticky dough. Spread it like a disc and add butter at room temperature.


dsc09419


dsc09420


dsc09421


9. Also add  zest of an orange and and continue to knead. The dough will still be sticky but you just have to keep kneading for good ten minutes. 


dsc09422


dsc09423


10. At this stage add just a little flour to make it less sticky and keep kneading til you get a pliable dough. Do not add a lot of flour. Add a few spoons first then knead and see if you need more. 


dsc09424


dsc09425


11. Place it in a greased bowl which has room for rising. Cover with a cling wrap and let it rise for an hour or so or until it has doubled in size. The time will vary on how hot or cold is your kitchen.


dsc09426


dsc09427


12. After 1 and a half hours the dough looks doubled. You need to place it on the counter and deflate it and knead it for a few minutes.


dsc09428


dsc09429


13. Separate 1/4th section of the dough and keep it aside for making bones and tear.

dsc09430
14. Divide rest of the dough into more or less six equal parts for shaping them in a bun. Place the rolled buns on a baking tray lined with parchment paper leaving gap between each of them for second rise.


dsc09431


dsc09432


15. Make small six balls which represent tears with very little dough from the reserved dough and we will utilize the rest of it to make bones. Cover these balls with a kitchen towel till we use them.

dsc09433

16. Divide rest of the dough into more or less 12 equal parts, you need two bones per bun. Start making thin cigars shapes with your palms with each one of them.


dsc09434


dsc09435


17. Using your three fingers as in the picture make indents in the cigar shaped dough to represent a bone. 


dsc09436


dsc09437


18. Place this bone shaped dough over a bun and another one across making it a cross.


dsc09438


dsc09439


19. Press the cross section just a little and place the ball on top.


dsc09440


dsc09441


20. Repeat the same with rest of the buns. Cover the baking tray with a lint free kitchen towel for second rise. This should again take about 45 minutes to one hour depending on the environment.


dsc09442


dsc09443


21. After they have doubled in size preheat the oven  for 10 minutes to 180 degree Celsius (Learn more about Oven temperatures and Conversions). Bake them in oven for 20 minutes or until you see them turned golden brown.


dsc09444


dsc09445


22. Let them come to room temperature and now brush each one of them with melted butter and ghee roughly sprinkle on them castor sugar.


dsc09446


dsc09447


23. Pan de Muerto is ready to be served. You can use them for the offering if you are following the tradition or just eat it like a pan dulce or sweet bread. Goes best with a hot cup of Coffee. Thats exactly I remember eating it in Mexico.

Other Mexican dishes you can try are: Chilies en NogadaFresh Mexican Black Bean and Mango SaladHuevos en CazuelaSopa De Frijol

If you are looking for more bread recipes you can try: Vegetarian homemade PizzaRussian BubliciWhole Wheat Sandwich BreadChinese Black Sesame Steamed BunsCinnamon Raisin BreadBeetroot Bread with Garlic and ThymeHoney Oats BreadDomino’s Garlic BreadsticksGarlic Rosemary Focaccia Bread and Focaccia Bread with Fresh Cherries, Rosemary and Sea Salt.

pandemuerto_featured6[whohit]PanDeMuerto[/whohit]

 

[yumprint-recipe id=’258′]