Pan de Muerto

STYLED BY MARÉ BRENNAN  |  PHOTOGRAPHY BY KELLY MOORE CLARK

All Souls Day, or Day of the Dead, is a beautiful tradition honoring family and friends who have passed by cooking their favorite foods and creating tiny altars, or ofrendas, to celebrate their lives. Each ofrenda usually includes representatives of the four elements: water, wind, earth, and fire. Water is left in a pitcher so the spirits can quench their thirst. Colorful paper banners with intricately cut out designs represent wind. Earth is symbolized by food, especially pan de muerto (bread of the dead), which often is decorated with a stylized skull and crossbones and topped with candy colored sugars. Candles are lit for spirits to find their way. 

WHAT YOU NEED
(PASTRY)
2 packages active-dry yeast 
½ cup whole milk 
½ cup water 
5 cups all-purpose flour, sifted 
½ cup unsalted butter, room temp 
½ cup white granulated sugar
4 large eggs 
Zest of two medium oranges 
1 tablespoon whole anise seed 
1 teaspoon kosher salt 

(TOPPING)
½ cup unsalted butter (1 stick) 
½ cup cup sugar

DIRECTIONS:
Bloom your yeast: in a medium glass bowl, add the milk, water and yeast. Whisk to combine, and allow it to activate in a warm spot in your kitchen. In a stand mixer with the paddle attachment, cream butter and sugar on medium speed until fluffy (about 2 minutes). Add eggs one at a time, mixing until incorporated. Switch to the dough hook, add yeast mixture, and mix on medium for 2 minutes.

Gradually add flour (½ cup at a time) on low speed, scraping as needed, until dough pulls from the sides (about 5 minutes). Add zest, anise seed, and salt; continue mixing until dough is smooth and less tacky (about 5 minutes).

Transfer dough to a clean surface, knead briefly into a ball, then place in a greased bowl. Cover and let rise in a warm spot until doubled in size (1½–2 hours).

Punch down dough and divide into 6 equal pieces. From each, cut off 3 tablespoon-sized portions for decoration. Shape the large portion into a ball; roll two of the small pieces into bone-like strips and place in an “X” on top. Press down the center and place the third ball on top. Repeat for all pieces.

Cover with plastic wrap and let rise again for 45 minutes. Preheat oven to 350°F during the last 15 minutes of proofing.

Bake 25–30 minutes until golden brown. Cover with foil if browning too quickly. Cool completely.

For the topping: Melt butter (stove top or microwave) and let cool. Brush melted butter over the pan de muertos. Sprinkle the bread with sugar.