How To Make Pan de Muertos (Otherwise Known As "Day of the Dead" Bread)

Every year on November 1st and 2nd, Mexican and Latin American families commemorate El Día de los Muertos, also known as All Souls' Day or The Day of the Dead, by gathering together and praying for loved ones who have passed on.

During these two days, people believe that it is easier for the souls of the departed to reconnect with the living -- decorating graves with orange marigolds called "cempasúchitl" are supposed to attract spirits and alert them to the material offerings laid out by their families.

Everything from brightly colored toys, figurines, pillows, blankets, alcohol and edibles such as candy skulls, candied pumpkin and "bread of the dead" are left out for the spirits to indulge in.

It is the sweet egg bread enhanced with anise that is the emblematic symbol of this event, and while it is often skull-shaped, it can also be baked into bones, rabbits, and simple rounds that are adorned with food coloring, white frosting and other accoutrements.

This recipe, adapted by Richard Sandoval of Pampano and Maya restaurants in New York City, would make a nice addition to any Halloween spread as well as a fitting tribute to souls that have passed on. Bakers might want to consider adding a dash of orange flower water/essence or some candied fruit for a little extra flavor.

Pan de Muertos

INGREDIENTS

• 1/2 cup granulated sugar, plus more for sprinkling
• 1 teaspoon kosher salt
• 1 teaspoon anise seed
• 1/2 ounce (2 packets) active dry yeast
• 1/2 cup whole milk
• 1/2 cup water
• 8 tablespoons (1 stick) unsalted butter
• 4 large eggs
• 4 1/2 cups all-purpose flour
• 1 egg yolk beaten with 2 teaspoons water

INSTRUCTIONS

1. Combine sugar, salt, anise seed, and yeast in a small mixing bowl. Heat milk, water, and butter in a small saucepan over medium heat until butter is just melted; do not allow it to boil. Add milk mixture to dry mixture and beat well with a wire whisk.
2. Stir in eggs and 1 1/2 cups of the flour and beat well. Add remaining flour, little by little, stirring well with a wooden spoon until dough comes together.
3. Turn dough out onto a lightly floured wooden board and knead until it is smooth and elastic, and no longer sticky, about 9 to 10 minute . Place dough in a lightly oiled bowl, cover with a clean kitchen towel, and allow it to rise in a warm area until it has doubled in size, about 1 1/2 hours.
4. Heat the oven to 350°F and arrange a rack in the middle. Punch down dough and divide into 2 pieces. Cut 3 small (about 1-ounce) balls from each half and mold them into skull-and-bones shapes. Shape large balls of dough into round loaf shapes, and place skull-and-bones on top. Place breads on a baking sheet lined with parchment paper and let rise another hour.
5. Brush loaves with egg yolk mixture and bake. Halfway through baking, about 20 minutes, remove loaves from oven and brush again with egg wash and sprinkle lightly with granulated sugar. Return to oven and bake until loaves are golden brown and sound hollow when tapped, about another 20 minutes.