Traditional Mexican Dishes
The Best Recipe for Mexican Bread of the Dead in the Style of Mexico
Prepare an authentic Mexican bread of the dead, soft and aromatic, with orange zest, orange blossom water, traditional decoration of bones and a butter and sugar coating. A homemade recipe ideal for the Day of the Dead or to accompany a hot drink.
This large bread of the dead has a tender crumb, a golden crust and the characteristic citrus perfume of the Mexican tradition. The recipe includes two rising times to achieve a light texture and a classic decoration with bones and a central sphere.
01
Ingredients
Have everything ready before you begin.
- ✓500 g of all-purpose wheat flour
- ✓100 g of sugar
- ✓7 g of instant dry yeast
- ✓5 g of salt
- ✓3 large eggs
- ✓120 ml of warm milk
- ✓Fine zest of 1 orange
- ✓1 teaspoon of orange blossom water
- ✓100 g of unsalted butter, at room temperature
- ✓30 g of melted butter for finishing
- ✓100 g of sugar for coating
02
Step-by-step method
- 01
Place in a large bowl the flour, sugar, dry yeast and...
Place in a large bowl the flour, sugar, dry yeast and salt. Mix, making sure the salt does not concentrate directly on the yeast.
- 02
Make a hole in the center and add the eggs, warm milk, ora...
Make a hole in the center and add the eggs, warm milk, orange zest and orange blossom water.
- 03
Integrate the ingredients with a spoon or by hand until you get...
Integrate the ingredients with a spoon or by hand until you get a humid and disordered dough, without dry flour remains.
- 04
Transfer the dough to a clean surface and knead for about eight minutes
Transfer the dough to a clean surface and knead for about eight minutes. Avoid adding too much flour; although it may be sticky at first, it should become elastic with kneading. If using a mixer with a hook, knead four minutes at low speed and six minutes at medium speed.
- 05
Gradually incorporate the 100 g of soft butter
Gradually incorporate the 100 g of soft butter. Add a piece, knead until it disappears and continue with the next.
- 06
Continue kneading between ten and fifteen minutes, until the dough is...
Continue kneading between ten and fifteen minutes, until the dough is smooth, shiny and can be stretched to form a thin membrane without breaking immediately.
- 07
Form a ball and place it in a lightly greased bowl
Form a ball and place it in a lightly greased bowl. Cover it with a clean cloth or a lid and let it rest in a warm place between one and a half and two hours, until it doubles its volume.
- 08
Gently press the dough to remove excess air and place it...
Gently press the dough to remove excess air and place it on the work surface. Separate about a quarter to form the decorations.
- 09
With the large portion, form a tense ball by turning it on the table...
With the large portion, form a tense ball by turning it on the table while gathering the dough downwards. Place it on a baking sheet with parchment paper.
- 10
Divide the reserved portion into three parts
Divide the reserved portion into three parts: two equal parts for the bones and a smaller one for the upper sphere.
- 11
Stretch each of the two large portions until forming a long strip
Stretch each of the two large portions until forming a long strip. Press with your fingers in three or four points, leaving small bumps separated. Place the two strips crossed over the ball and join their ends to the base.
- 12
Form a small sphere with the remaining portion and place it...
Form a small sphere with the remaining portion and place it in the center, pressing barely to adhere.
- 13
Cover the decorated bread and let it rest between forty-five minutes...
Cover the decorated bread and let it rest between forty-five minutes and one hour, until it looks inflated and light. During this second rising, preheat the oven to 180 °C.
- 14
Bake between thirty-five and forty-five minutes, until the bread is...
Bake between thirty-five and forty-five minutes, until the bread is uniformly golden and sounds slightly hollow when gently tapping the base.
- 15
If it browns too quickly, cover it loosely with aluminum foil...
If it browns too quickly, cover it loosely with aluminum foil during the last minutes, without pressing it on the decoration.
- 16
Let the bread cool on a rack for at least twenty minutes
Let the bread cool on a rack for at least twenty minutes.
- 17
Melt the 30 g of butter and brush the entire surface of the warm bread...
Melt the 30 g of butter and brush the entire surface of the warm bread, including the bones and the sphere.
- 18
Sprinkle the 100 g of sugar on all sides until generously covered...
Sprinkle the 100 g of sugar on all sides until generously covered. Let it cool completely before storing or serving.
- Do not add excess flour: a slightly sticky dough at first becomes elastic and manageable with kneading.
- The milk should be warm, never hot, to not weaken the yeast.
- Respect the two rising times and observe the volume of the dough, as the time may vary depending on the kitchen temperature.
- If you don’t have orange blossom water, replace it with an additional teaspoon of orange zest; the aroma will be less floral.
- Bake until the bread is golden and sounds slightly hollow when tapping the base.
- Brush the butter when the bread is warm, but not straight out of the oven, so it adheres without soaking the crust.
- Store the bread completely cold in a bag or a well-closed container. It stays soft for one or two days.
- Serve it in thick slices with coffee, hot chocolate or atole.