10 tips for making pan de muerto at home

Year after year, Mexico is filled with cempasúchil, candles, copal, papel picado, paper maché or clay figures, and pan de muerto to adorn altars for Day of the Dead in homes or public spaces, as it is believed that on November 1 and 2, the souls of our loved ones return to visit us and enjoy their favorite dishes and drinks.  Without a doubt, the key element of the celebration is pan de muerto. This is because it reminds us of our indigenous roots, but also because it allows us to offer a delicious treat to our deceased and also enjoy and bond with family, as there is nothing more delightful than accompanying pan de muerto with a good cup of hot chocolate.  Pan de muerto is so important in our country that we can find it in bakeries and stores from late August to early September, as its fluffy texture, sugar coating, and subtle orange or orange blossom flavor are simply irresistible; however, this sweet bread is even better when prepared at home. At kiwilimón, we give you the best tips and a step-by-step recipe to make pan de muerto at home, you will love it! You can also read: What does pan de muerto mean? 10 tips for making pan de muerto Don’t be afraid to make pan de muerto at home, as with the secrets of Chef Yamilette González, the Chef Coordinator at kiwilimón, it will be a piece of cake! 1. The type of flour does matter Chef Yamilette explains that when buying flour, it is important to look for one that has at least 11 grams of protein. You will find this information on the back of the package.  2. Cinnamon will be the key to flavor We promise that your pan de muerto will have an incredible flavor if instead of using powdered cinnamon, you take a stick of cinnamon and grind it until it reaches a very fine consistency; it will make all the difference! 3. Add cream! According to our star chef, cream will give an incredible flavor and texture to the pan de muerto; it will be very moist and soft! 4. What is the ideal consistency? You will know that the dough is ready when you take a small piece and stretch it; it should be resistant, but the dough should be fine. 5. Grease your bowl When fermenting the dough, it is essential to grease the bowl with vegetable oil, as this will prevent the dough from sticking and making a mess.You can also read: Why do we leave food for the dead? 6. Cover the dough! When you ferment the dough, do not forget to cover it with cling film and place the bowl in a dark and warm place. 7. Use a scale When the dough has fermented for the first time, divide it to form the breads and weigh it, as if all the portions are the same size, they will all take the same time in the oven and will be the same size; do the same with the bone pieces! 8. Give the bread its time Remember that once the breads are shaped, that is, when you have already shaped them and placed the bone pieces, it is important to let them rest for about 20 minutes; after that, you can assemble them! 9. Pay attention to the yeast If you can get natural yeast, that is, a bit of sourdough, do not hesitate to substitute it, as the bread will be much fluffier and moister than if you use dry yeast.  10. Add your personal touch Remember that you can use the sugar of your choice, whether granulated, brown, or piloncillo.  You can also read: What is alfeñique and what is its importance on the Day of the Dead altar? Recipe for pan de muerto Now that you know the secrets from our chefs, get to work and bake pan de muerto at home; it’s very easy! Ingredients: 1 piece of piloncillo, for the piloncillo syrup 1 cup of water, for the piloncillo syrup 1 stick of cinnamon, for the dough 4 cups of wheat flour, for the dough 1/2 cup of sugar, for the dough 1 packet of baking powder, for the dough 1 teaspoon of salt, for the dough 2 eggs, for the dough 1/2 cup of cream, for the dough 1 egg, for glazing sufficient sugar or sesame seeds, for decoration Instructions: 1. For the syrup: Place the piloncillo cone and water in a pot over medium heat, cook for 15 minutes or until it reduces to half and achieves a syrup consistency. Let it cool and set aside. 2. Blend the cinnamon until you have a semi-fine powder. 3. For the dough: place the wheat flour, sugar, baking powder, salt, eggs, cream, 1 cup of piloncillo syrup, and cinnamon in a bowl. 4. Beat the ingredients with a paddle attachment for 15 minutes or until you achieve an elastic and homogeneous consistency.  5. Place the pan de muerto dough in a previously greased bowl and let it ferment for 1 hour or until it doubles in volume. 6. Form small balls of about 80 grams each. Then, shape the bone pieces and place them on the bread. Brush with egg and sesame seeds. 7. Bake at 180 °C for 20 minutes.