Day of the dead is a holiday filled with symbolism . One of my favorite elements is the delicious pan de muerto, Day of the dead bread. There are many variations of this pastry throughout the country, some of them look like little arm-crossed people and they’re also known as ánimas (spirits), in Oaxaca for example they’re made out of a traditional egg yolks decorated with a small sugar figurine.
Ingredients may vary as well, although it’s commonly made out of wheat flour, eggs, butter, yeast and sugar that are often covered in white or pink sugar, and even glazed with egg wash and topped with sesame seeds.
Here in the middle of the country, the dough is usually perfumed with orange blossom water, rolled into a round shaped bun, topped with a smaller ball that represents a skull and long stripes dripping to the sides representing limbs or tears. The bun then is covered in white sugar.
In the last few years some bakeries have started slicing the pastry horizontally and then stuffing it with different things such as clotted cream, nutella or dulce de leche.
At some point in my life I was making lots of this delicious pastries during season and selling them to everyone I could get a hold on. I now share this recipe with you, hoping it fills your house with delicious smells and your belly with tasty flavors.