Mexican Bread of the Dead with Orange Blossom

November 2, 2021

Written by patricia grm

Mexican Bread of the Dead with Orange Blossom

November 2, 2021

Written by patricia grm

The origin of the bread of the dead dates back to the time of Columbus, when human sacrifices where made. This is something that the Spaniards would not accept, so they suggested using wheat bread covered in sugar spikes that reminded them of undisturbed hearts.

Now, back to our time, Mexicans prepare this delicious bread to accompany their altars with flowers, candies, drinks, and photos of the people who left.

Here is an easy recipe for you to follow, hope you enjoy it =)

Servings: 10

Total time: 97 min.

Preparation: 65 min.

Cooking: 30 min.

Serving: 2 min.

Difficulty: Intermediate

Ingredients:

1 1/2 sachets dry yeast (17 g)

1 tsp. sugar

5 tbsp. warm water

5 1/3 cups wheat flour

3/4 cup sugar

1 Can Evaporated Milk

1 egg

1 egg yolk

1 1/2 teaspoons orange blossom essence (esencia de azahar)

2 butter sticks at room temperature (90 g each)

1 egg for varnishing

1/2 stick melted butter (45 g)

1 cup of sugar

1 teaspoon of vanilla extract

Directions:

1. Mixture

Preheat the oven to 180 ° C. Mix the yeast with 1 sugar tsp. and the warm water. Wait until its volume is doubled. Form a fountain with the previously sifted flour and ¾ cup of sugar, pour in the center the fermented yeast, the evaporated milk, the egg, the yolk, the orange blossom essence and 2 butter sticks. Mix all the ingredients to form a paste. Knead it and bang it against the table until it become smooth, elastic, and does not stick to your fingers. Place it in a large, previously greased container, cover with food cling film and let it rest in a warm place until it doubles its volume.

2. Form

Reserve a quarter of the dough to form the bones. Divide it into 10 equal parts and form balls, place them on previously greased and floured trays, cover them with food cling film and let them rest in a warm place until they double its volume. With the reserved dough, form 20 strips for the bones and 10 small balls, place the bones and balls on a tray with waxed paper; refrigerate.

3. Bake

Form the bread of the dead by placing two crossed bones on each of the formed breads and in the upper part place a ball to simulate the skull. Varnish with egg and bake at 180 ° C for 20 to 30 minutes. Remove it from the oven, glaze it with butter and sprinkle it with sugar.

4. Culinary Advice

Remember to cover the dough with a damp cloth or food cling film once you leave it ferment, otherwise a crust will form and will stop the dough to grow.

5. Nutritional Advice

Eggs are a good source of vitamin A.

Utensils: Saucepan and oven

Nutritional information: 688kcal = 2,877kj / per serving