Black Day of the Dead Bread

Eric Godinez
Discover the mystical taste of black Day of the Dead bread, a unique and fascinating version of the traditional Mexican Day of the Dead bread. In this Day of the Dead bread recipe, we will guide you step by step to prepare it at home, as it is the centerpiece of the famous altar for the Day of the Dead. Unlike the classic one, this Day of the Dead bread stands out for its intense color and slightly smoky flavor, as it is covered with totomoxtle ash.Learn how to prepare the best homemade black Day of the Dead bread with simple ingredients and the secret touch that makes it irresistible. Don't miss this opportunity to honor your loved ones with an original and delicious version of the traditional Day of the Dead bread.Now you know, follow our black Day of the Dead bread recipe and surprise everyone with a fluffy, aromatic, and flavorful bread. Prepare it now and experience the magic of Day of the Dead with kiwilimón!See more recipes:Traditional Day of the Dead breadDay of the Dead bread filled with guavaMarbled Day of the Dead bread
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Ingredients
8
Servings
  • 1 tablespoon flour
  • 1/2 tablespoons sugar
  • 1 envelope yeast
  • 1/2 cups milk
  • 500 grams flour
  • 2 eggs
  • 1 egg yolk
  • 1 tablespoon orange blossom essence
  • 1/2 teaspoons salt
  • 1/2 cups sugar
  • 75 grams unsalted butter , in cubes
  • 2 corn husks
  • 3 tablespoons sugar
  • unsalted butter , melted
Preparation
30 mins
20 mins
Low
  • Mix the flour, sugar, yeast, and lukewarm milk in a bowl. Let it rest for 20 minutes.
  • Combine the flour, eggs, yolks, orange blossom essence, and sugar.
  • Beat until you get a homogeneous dough and incorporate the yeast mixture, then add the butter little by little and mix until you get a smooth and elastic dough.
  • Place the dough in a previously greased bowl and let it ferment for 1 hour.
  • Punch down the dough and divide into 80-gram portions, but leave a bit and divide it into 7-gram portions for the small bones and 3-gram portions for the small ball on top. Shape the bones and skull of the Day of the Dead bread.
  • Place the balls on a previously greased tray, decorate with the small bones and a small ball in the center.
  • Bake the bread at 180 °C for 20 minutes. Let it cool and set aside.
  • On a griddle over high heat, place the totomoxtle leaf and let it turn to ash. Then add the totomoxtle ash and sugar in a molcajete. Mash until you get a black powder.
  • Brush the Day of the Dead breads with melted butter and sprinkle with the totomoxtle ash and sugar mixture.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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