The next best thing to celebrating the Dia de los Muertos at Rosewood San Miguel de Allende in Mexico is sharing a sweet treat with loved ones.
The rise in popularity of Dia de los Muertos, the ancient Mexican Day of the Dead holiday on both sides of the border, brings with it a jovial and joyful perspective of life and the great beyond, the importance of remembering our forbearers and heritage, and myriad culinary delights. Some of these delectable munchies might be familiar (tamales) or new, like pan de muerto. Literally translated as “bread of the dead,” the sweet carb symbolizes an offering to ancestors who visit the living during Dia de los Muertos (November 1 and November 2) and a wonderful treat to share with loved ones.
Rosewood San Miguel de Allende in the resort town of San Miguel de Allende, Mexico, is renowned for its gastronomic delights, stunning art and architecture, and rich history. But San Miguel de Allende truly comes alive during Dia de los Muertos, and Rosewood San Miguel de Allende offers an ideal jumping off point for immersive Day of the Dead experience with a recipe for pan de muerto. It’s the delicious next best thing to being there.
Pan de Muerto
2 cups butter
2 pounds 3 ounces all-purpose flour
1 ounce dry yeast
8 eggs
¼ cup orange zest
1½ cups sugar
4 teaspoon salt
⅓ cup milk
1 tablespoon cinnamon
Cut 1½ cups of butter (save ½ cup for varnish) into small pieces and combine in food processor with flour, yeast, 6 eggs (save 2 for varnish), orange zest, 1 cup sugar (save ½ cup for varnish), salt, and milk on the second speed setting for 5 minutes.
Turn speed up to third setting and combine for an additional 5 minutes until the dough peels completely off of the sides of the food processor and has a smooth and elastic consistency.
Remove dough from food processor and form it into a ball. Refrigerate dough for 30 minutes.
Remove dough from refrigerator and divide into ½-pound balls and place on baking sheet, leaving enough dough aside for decorating. Use that extra dough to form the skulls and crossbones to place on top of the balls.
Beat remaining 2 eggs and use to varnish the balls and then allow dough to ferment for 1½ hours.
Bake bread in oven at 350 degrees for 10 – 15 minutes. Remove from oven and allow bread to cool for 20 – 30 minutes.
Melt remaining ½ cup of butter then varnish bread with melted butter and sprinkle with remaining ½ cup of sugar and cinnamon.
For more information on Rosewood San Miguel de Allende or to make reservations, visit the resort’s website.
