The festivity of All Saints is very celebrated in Mexico, where it is known as Day of the Dead.
There are many traditions of this day, but in gastronomy, which is what interests us, the protagonist is this dead bread. A very tasty sweet bread with a very peculiar shape that has its history. The main sphere of the bread is covered by a smaller sphere that represents a skull and four quills that represent bones. This shape symbolizes the four directions of the universe.
Depending on where it is made, the dead bread it is finished with sugar or sesame, orange blossom water is added to the dough and other formulas. We have chosen to use orange blossom water and we have not sprinkled it with sugar. We love how shiny it looks with the egg bath. We hope that you too and that you are encouraged to do so.
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We temper the milk slightly and add the fresh pressed yeast. After a couple of minutes the yeast will have dissolved, so we stir until homogenized. Put the flour in a bowl and make a volcano in the center. Add the mixture of milk and yeast, one of the eggs, the zest of half an orange, the sugar, the orange blossom water (if using it) and a pinch of salt. Stir.
we will get a fairly dry dough, but it will be refined as we add the butter, which we will do in several batches. Every time we add butter we knead for a couple of minutes and let the dough rest for another 15 minutes. Add butter again, knead for two minutes and let rest again for 15 minutes. So until you finish with the butter.
From now on We knead 2 minutes and rest 15. We will do it about three times or until the dough is fine and elastic. You have to be patient because, being a fatty dough, it takes longer for the gluten to develop. When we consider that the dough is ready, we roll it into a ball, put it in a bowl greased with oil and cover. Let the dough ferment for two hours or until it doubles its volume.
After this time, knead again to degas mass. Separate a third of the dough and divide it into three equal parts. With one of them we make a small ball and with the other two we make cylinders. We form the bones with these as shown in the step-by-step photo, making three slits in each of them.
We ball the large portion of dough and place the bones on it, crossing the surface. Place the leftover ends under the dough. In the center of our bread we place the ball and let it ferment again on the oven tray for about an hour (better if it is in a warm and draught-free place).
once fermented brush the bread all over the surface, very carefully, with beaten egg and cook in the oven, preheated to 180 ºC, for 20-25 minutes. We can sprinkle the bread with sugar after brushing it with the egg, but this is optional. Once ready, let cool on a rack before eating.
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With what to accompany the bread of the dead
This recipe from dead bread It has reminded me a lot of Swiss rolls and the roscón de reyes, both in preparation, as well as in flavor and texture. It is perfect to start the day accompanying the coffee with milk for breakfast or to kill the sweet tooth at snack time, either alone or with a little jam.
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Bread of the dead recipe: the traditional Mexican bun that is eaten on the Day of the Dead
was originally published in
Direct to the Palate
by Carmen Aunt Alia.