Pan de Muerto, no one can resist this delicious bread. Pan de Muerto is a key element in the Day of the Dead Altar, along with the Chocolate, tamales and many other traditional dishes. In Mexico, day of the Dead Bread is usually sold at bakeries and supermarkets since the middle of October.
Pan de Muerto
Few Mexican breads are as closely linked to tradition as the famous Pan de Muerto.
Pan de Muerto (“Bread of the Dead”) is a traditional Mexican sweet bread that is commonly made during Day of the Dead (Día de Muertos). It is very important during this season, and the meaning behind it is as rich as its flavor.
During the Day of the Dead holiday (Oct. 31 – Nov. 2), Mexicans honor their loved ones who have passed away, and leave them offerings (“ofrendas”) at their gravesites or at altars made at home. Although this tradition is originally rooted in the central and southern parts of the country, families now celebrate the holiday all throughout Mexico, and even in other countries, too.
The offerings left for the dead usually consist of what that person enjoyed when they were alive. In addition to the deceased’s favorite food and drink, a loaf of Pan de Muerto is also placed as an offering. So, besides being a delicious sweet bread, what makes Pan de Muerto unique is its special role in this important ceremony.
Because of this, pretty much every bakery in Mexico prepares Pan de Muerto during this season, and some even sell it as early as September! Everyone loves to enjoy a thick piece of Pan de Muerto during this time of the year, even if they do not observe Día de Muertos.
Pan de Muerto meaning
A lot of people often ask what the Pan de Muerto represents, and what its shape means. The bread represents an offering made to the departed loved one. While the family members are the ones who eat the Pan de Muerto physically, it is believed that when the spirit returns during the Day of the Dead, it can be nourished by the “essence” of the bread (and any other offerings that have been left for it).
As for the shape, there are countless differing stories and explanations, but most will tell you that the pieces forming a cross are meant to symbolize the bones of the dead. On top of the bun is a small ball or nub, which some say is a teardrop, representing the tears shed for the dead. Others say it represents a skull, while still others say it represents the heart.
Indeed, the interpretations for the symbols are many, as are the different ways the bread is decorated. Pan de Muerto can be found covered in white sugar, red sugar, sesame seeds, sprinkles, or simply brushed with an egg wash.
The bread comes in different forms, too. Depending on the area, you might find Pan de Muerto shaped like figures of people, animals, or in a crescent moon shape. The ingredients and flavoring of the bread can change, as well, but most of the time it is a yeast-heavy bread flavored with orange and/or anise.
As is the case with other staples of Mexican gastronomy, there are many variations and styles of Pan de Muerto, but for this recipe, we’re going to make the most typical kind.
Let’s start baking!
Today’s Pan de Muerto recipe is from Norma, my blogger friend in México City, author of the blog “La Cocina de Norma”, and a great baker that so generously took the time to explain in detail this recipe in an easy step-by-step process. I am so glad to have her as a guest.
Pan de Muerto Recipe
This sweet bread shaped like a roll and topped with sugar also has some “bone decorations” made out of the same dough representing the bones of the dead. Some people will eat it while visiting the graves of the relatives long gone as well as other food that was their favorite while they were alive. If you want to see more pictures of this celebration check HERE.
This Pan de Muerto recipe makes 16 small rolls or 2 large pieces of bread.
How to make Pan de Muerto
Please see complete Instructions on the print option:
- Place the 4 eggs, margarine, salt and half of the sugar in the mixer bowl. Using the Hook attachment start working the dough for about 2 minutes. Note: I couldn’t find the hook attachment of my mixer but the hook is better for this type of job. Add the All-purpose flour in small amounts alternating with the water. Add the dry active yeast and mix until well combined. (Please check the ingredients list below)
- Continue now by adding one at a time the butter, the orange zest, the rest of the sugar and the orange blossom essence, mixing well.
- Get the dough out of the mixer bowl and place onto work surface; knead until smooth. Knead for a couple more minutes. Transfer dough to bowl and cover with plastic wrap. Let stand in a warm place until it doubles in size. You can see the above picture where the dough is already raised.
- Transfer the dough from the bowl onto the working surface, separate 300 grams of the dough to form the decorative bones later on. Cut the rest of the dough in 70grs. pieces or in two equal pieces if making 2 large pieces of bread.
Prepare 2 greased baking sheets, set aside.
Shaping the Pan de Muerto bread
- Take one portion of the dough and place in the palm of your hand, we put our fingers in and add a bit of pressure and shape each piece into a tight ball rolling the dough on the surface. Place on prepared baking sheets 2 inches apart. Press the dough slightly, they should look flat like in the picture.
6. Now place the remaining 300 grams of dough we reserved onto the work surface, dusting with flour if needed, and knead until the flour is integrated perfectly.
Shaping the Pan de Muerto
- We take small portions of dough and roll in small logs putting a little pressure with the fingers to form the bones. Once your bones are already formed. Brush each roll forming a cross on top of each bun with a mix made out of the remaining beaten egg with 1 Tablespoon of water, once we marked the cross with the brush we place the bones as it shows in the above picture, cutting any extra dough.
- And finally, with the leftover dough form small balls, varnish the center of the buns where the bones come together and put the ball there as shown in the picture. Cover baking sheets with plastic wrap and let rise in a warm place until buns are touching and doubled in size.
Preheat oven to 350 degrees.
- Add a pinch of salt to our mix of egg and water and brush the buns before placing in the oven. Transfer buns to oven and bake. Transfer to a wire rack and cool to room temperature.
10. Once your Pan De Muerto bread has completely cooled, brush with the remaining butter and then dust with sugar.
Enjoy your delicious Pan de Muerto - Dead of the Dead Bread with a cup of hot Mexican Chocolate.
I hope you like the recipe and prepare it at home. Any questions, comments or complaints, I am at your service.
Have a great time baking.
By Guest Author: Norma Ruíz: She loves bread making, enjoys confectionary, likes to learn about other cuisines and she is glad to see her family happy when they eat the delicious meals that she prepares for them.
In her blog you can find recipes from her own kitchen, her blogger friends, and online cooking forums, from which she learns something delicious every day, I hope that you all enjoy it.
Other Day of the Dead Recipes: Candied Sweet Potatoes, Day of the Dead Bread, Atoles, Tamales and more.
📖 Recipe
Pan de muerto
Ingredients
- 500 grams 4 cups All Purpose flour
- 2 Tablespoons active-dry yeast
- 100 grams sugar ½ cup
- 1 teaspoon salt
- 80 grams butter at room temperature + 30 grs. to brush the bread after baking.
- 80 grams unsalted margarine room temperature plus more for bowl and pans.
- 4 large eggs room temperature
- Orange zest from 2 oranges
- 60 ml. warm water about 110 degrees
- 1 teaspoon orange blossom water or orange essence
- 1 large egg lightly beaten to brush the bread
- Sugar to decorate the bread at the end.
Instructions
- Place the 4 eggs, margarine, salt and half of the sugar in the mixer bowl. Using the paddle attachment start working the dough for about 2 minutes. Add the All-purpose flour in small amounts alternating with the water. Add the dry active yeast and mix until well combined.
- Continue now by adding one at a time the butter, the orange zest, the rest of the sugar and the orange blossom essence, mixing well after each addition until soft dough forms.
- Get the dough out of the mixer bowl and place onto work surface; knead until smooth, dusting work surface lightly with flour as needed if the dough begins to stick. Knead for a couple more minutes. Coat the interior of a large bowl with margarine; transfer dough to bowl and cover with plastic wrap. Let stand in a warm place until it doubles in size, about 45 minutes to 1 hour.
- Transfer the dough from the bowl onto working surface, separate 300 grams of the dough to form the decorative bones later on. Cut the rest of the dough in 70grs. pieces or in two equal pieces if making 2 large breads. (Making sure to separate 300 grams of dough to form the decorative bones.). Prepare 2 greased baking sheets, set aside.
Shaping the Pan de Muerto bread
- Take one portion of the dough and place in the palm of your hand, we put our fingers in and add a bit of pressure and shape each piece into a tight ball rolling the dough on the surface. This is called “bolear” in Spanish (if, at first they do not look fine to you, do not worry you will achieve this with practice) Place on prepared baking sheets 2 inches apart. Press the dough slightly.
- Now place the remaining 300 grs of dough we reserved onto the work surface, dusting with flour if needed, and knead until the flour is integrated perfectly (this is for the bones to decorate our breads).
- We take small portions of dough and roll in small logs putting a little pressure with the fingers to form the bones. Once your bones are already formed (we need 2 for each bread). Brush each roll forming a cross on top of each bun with a mix made out of the remaining beaten egg with 1 Tablespoon of water, once we marked the cross with the brush we place the bones as it shows in the above picture, cutting any extra dough.
- And finally, with the leftover dough form small balls, varnish the center of the buns where the bones come together and put the ball there as shown in the picture. Cover baking sheets with plastic wrap and let rise in a warm place until buns are touching and doubled in size, 1 ½ to 2 hours.
- Preheat oven to 350 degrees.
- Add a pinch of salt to our mix of egg and water and brush the buns before placing in the oven. Transfer buns to oven and bake until golden brown, 15 to 17 minutes, approximately, if making the small buns. If you are making the larger version the baking time will change a little. Remember that every oven is different, (when the bottom of the bread is golden it indicates that they are ready). Transfer to a wire rack and cool to room temperature.
- Once your Pan de Muerto bread has a completely cooled brush with the remaining butter and then dust with sugar.
Nicole Villarreal McCormick
After reading the comments regarding this recipe, I decided to try a trick I learned making brioche, another enriched bread, and let it proof overnight in the cold before urging it to rise in a warm area til it fully doubled in size. This not only enhances the flavor, but gives the yeast that's put in unactivated time to do its thing. I then made absolutely sure it had risen in the shaped loaves before I put it in the oven, which was closer to the 2 hour mark. The result was a beautifully risen pan dulce. I wouldn't necessarily recommend this bread for the novice bread maker, but I found it to be a fun challenge.
Mary McIlvean
Hello from Canada, I just made this for our Mexican off shore workers for break. They loved it said it was just like home. I served it with Mexican hot chocolate which definitely goes well the bread. Thank you for the recipe.
Connie Bratten
The bread is beautiful. I would love to make it but in my 80th year, I’ve lost the ability to do things as I used to.
Wa
Delicious! Greetings from Austin.
Sofia Huth
. Thank you for the recipe, Mely. My bread doesn’t look as pretty as yours, but it is tasty. It is so good that I’ll be making another one this weekend.
Laura C Camacho
I made bread for the first time, looks great!
Helly
i live in the UK and make this recipe every year for my Mexican husband and kids. The flavours are great and it's the best recipe for technique I've found! I do have to make some adjustments as using the recipe straight always results in quite a dense bake. This could be an altitude problem - bakes need different temperatures and ratios art different altitudes and the UK is very low compared with say Mexico city.
I replace the water with whole milk and bloom the yeast in the milk lukewarm with a tbsp of the sugar and add to the dry once bloomed. I also use all butter rather than the margarine. Adjust until I'm happy with the texture.
My husband is very happy to get a taste of home every year!
Mely Martínez
Hello Helly,
Thank you for taking the time to comment and share your experience & tips with the Pan de Muerto recipe.
Happy baking!
Veronica Ybarra
I made this recipe for dia de los muertos, I followed all the ingredient instructions but mixed a bit differently. I also added more zest and added a full orange worth of juice to the mix. It came out with a really nice orange flavor. I put a few on my ofrenda and the rest me and my family ate. Awesome recipe!
Suko
I’d give a 4/5, bread came out nice but it was really buttery and oily from the butter and margarine, so the dough wasn’t able to work correctly like if it was regular bread, I’d say it needs more flour, at least a cup more.
John
This turned out great, my Mexican wife was very happy. Soft and fluffy. I replaced the margarine with butter without any issue. Given that I made larger version I baked it for 23 minutes, probably could have done with 1-2 minutes less as it was not as moist as I had hoped.
Rachel
I was excited for this, and it came out ok, but not as expected.
The instructions were odd to the point of me thinking it was an error (adding the yeast after flour and kneading in butter), but I followed then anyways. They didn't rise much and were pretty dense, but they had good flavor and were pretty tasty anyhow.
Casey Nolan
I wasn't sure about this recipe at first since it's unlike any other bread recipe I've made before (and I've never made pan de muerto). But, the results was super soft, airy, and light, with a floral hint of the orange blossom. The dough itself was super moist but also not sticky, so I didn't have to add any extra flour while kneading and shaping. My only change would be to add a little more salt to the dough. Otherwise, they were delicious!
Antonio Chavez
It seems good, and I assume that it is tasty, but I am not a big baker and wasn't aware that you needed to soak the yeast or whatever. It didn't rise hardly so sadly I had to throw away the dough. It would be helpful for novice bakers if it specifically told you how to add the yeast.
Veronica Ybarra
Yeast typically needs time to active. Once your done mixing your initial dough and set it aside for 45 minutes or until you see its 2-3x the size it initially was. I usually have my oven preheating so ill set the dough on top of the stove and cover the top with clear wrap so the heat helps out the process.
Theresa
I gave this recipe 5 stars, because our Mexican and Guatemalan employees said the bread was good, but thought it was heavier than it should have been. This was my first time ever to work with yeast and flour, so I took it as a compliment just the same. Maybe I miscalculated when I converted grams to Tablespoons. Anyway, it brought a smile to their faces because I tried!
B. Ruiz
The proportions are perfect. I treated this more like brioche, and the brioche recipe I use adds half of the flour, yeast, and warm water beaten with the paddle attachment at medium speed until smooth followed by a 45:00 rest. This was helpful for a few reasons. It developed gluten early, which was my big hurdle with other brioche/PdM recipes, and it gave the yeast time to start working. Once the remainder dry ingredients were added, I switched to the dough hook and added the orange and the butter in stages. Everything got incorporated easily this way and left me with a workable, soft dough. I like how this recipe gives times by the way the dough feels or looks than by time. It's really important that your ingredients are at room temperature because otherwise, the dough can be tough to form. This is the best-written PdM recipe I've seen so far. If you've never made it, you'd be hard pressed to find a better recipe explaining the techniques.
Elsa
I used this recipe last year, and I got lots of compliments on how the bread turned out! I'm definitely making it again this year. It was my first time baking a sweet bread, so I was very happy with the results. 🙂
For step three, does anyone have any advice on how long to knead the bread, or how to know when it's ready so as to not overwork it? I got lucky last year just winging it, but I'd love any tips to guarantee success again this year!
Mely Martínez
Hello Elsa,
If you are using a stand mixer for about 7 -8 minutes at the second speed. If doing it by hand about 20 minutes.
Paula
Hi. Looking at your photos, it looks like your orange zest is green??? I'm confused. That is the zest, isn't it?
Mely Martínez
Hello Paula,
Oranges in Mexico have green skin but orange flesh. That is why the zest looks green.
Nancy
I'm practicing making pan de muerto for the altar this year and this recipe is amazing! The only change I made was to add canela (molida en la licuadora) to add that taste of pan de pueblo. I tried other recipies and didn't cook right but this one has the time and temperature perfect to my electric oven. Thank you so much for sharing this recipe!
Laura Carrera
This is such a festive looking bread. It makes a table centre piece.
Thanks for posting.
Jane Masson
Memories of my visit to Mexico!
Claire
Hello, I made this for one of my Spanish class assignments and it turned out very well and it also made my house smell great! My class and I really enjoyed it when I brought it into school. Thank you for sharing this recipe!!
Mely Martínez
Hello Claire,
Thank you for returning to leave a comment about making the Pan de Muerto, gracias!
Lauren Eastman
I made this for Spanish class, and it is currently in the oven! It smells so good, and I am going to put cinnamon and sugar on it.
Thank you so much for the wonderful recipe!
Michele
The recipe recommends putting the yeast in dry and not fermented with warm water and sugar. This went against my better judgement but I decided to follow the recipe as is. Big mistake! Of course my dough did not rise and in fact I could see the yeast particles throughout my dough. I’m going through the second proofing now. I don’t expect great results. I’ve already looked up other recipes that do not recommend putting the yeast in dry.
Luz Amelia Alvarez Paczka
I am mexican, living in England since 2001. I have tried several Pan de Muerto recipes and this is the best, undoubtedly. Thanks for sharing.
Luz Amelia Alvarez Paczka
Nova
I know this question is late in coming being that it's the day before October 30th, but could this recipe be mixed using a bread machine? I have reasons to want to mix the pan de muerto this way.
Many thanks,
Nova
Mely Martínez
Hello Nova,
Yes, you can mix and also proof the dough in a bread machine. Some of the answers to your questions were already answered in the older comments.
Have fun baking!
Amanda
My 4 year old son and I made this recipe today! We homeschool and have been talking about Dia de los Muertos, so we have been doing traditional things to honor the holiday.
This recipe was so fun to make, and even more fun to eat!
We LOVED it! We followed it up by making mole and watching Coco. A really fun time!!! Muchas gracias!!!
Mely Martínez
Hello Amanda,
That sounds like a lot of fun. We used to do theme cooking when we used to homeschool, it was fun.
Pam V
I would love to make this recipe but I'm wondering if there is a way to do it without a stand mixer? I only have a handheld mixer 🙁
Mely Martínez
Hello Pam,
Yes, you can knead it by hand. You can start by mixing everything in a large bowl, and then knead by hand on a kitchen table or your counter. It will take about 15 to 20 minutes to get the right consistency of the dough. It is a good arm workout but some of us enjoy kneading dough by hand, it is sort of therapeutic.
Lisa
Hola! This bread sounds fantastic! You mentioned that it can sometimes be anise flavored. Any suggestions on how to adjust this recipe to make it anise flavored? Anise seed, anise oil, anise liquor...? Thank you!
Mely Martínez
Hello Lisa,
You can make an anise tea, and substitute for the orange extract.
Ricardo
Hola!
Acabo de intentar esta receta. En vez de margarina utilice mantequilla solamente y jugo de naranja en vez de esencia. Note que la masa estaba como muy mantecosa en general, y al final no quedaron lisos, sino una textura mas como biscuits. A que se pudo deber? Falto algo? O algo estuvo de mas?
El sabor estuvo bien, solo ese detalle.
Mely Martínez
Hola es por el uso de mantequilla en lugar de la margarina.
Carina
Hello, I just found Norma's recipe and I have a question about the pictures. Why does your orange zest look green?
Mely Martínez
Hello Carina,
Oranges are still green this time of the year in Mexico. Just today, I went to the vegetable stand and saw the oranges, their skins are green, but the inside is pale orange. The skins will turn orange until the end of December or early January.
Julie
I see water for this recipe but I don’t see when to add it. Please help!
Mely Martínez
Hello Julie,
If you you check the recipe, in the first step, it says to add the flour and water.
Samantha
Hola! Una pregunta.. es malo si dejo pasar más de dos horas después de formar los panes antes de hornearlos?? Quiero hacerlos mañana pero quería dejarlos listos, ir a hacer mandados mientras crecían (qué creo tardaré más de 2 horas) y llegar directo a hornearlos..
Saludos!
Mely Martínez
Hola Samantha,
Depende, si los dejas en un lugar frío tardaran en laudarse (levantarse), pero si los dejas en un lugar cálido se esponjaran mucho.
Arcie
Can you tell me what the 80grams of butter are equal to.(in cups)
Mely Martínez
Hello Arcie,
About 3/4 of a stick of butter. 6 tablespoons.
Arcie
Mely, if all the ingredients were in cups and spoonfuls it would be less work to make the recipe than stopping to figure out the different amounts. Thank you.
M
I just tried this recipe and have questions. My dough did not smooth out with kneading as much as yours did and did not rise very much despite being in a nice warm place. My yeast was fresh so I don't think that was the problem. 🙁 What do you think? The bread tastes delicious though!
Mely Martínez
Hello, M
I'll ask my friend Norma, the author of this recipe and get back to you.
Mely Martínez
Hello M,
I got an answer back from my baker friend Norma, the author for this recipe. She says that when adding the water if you add the water too hot, it will sort of cook the flour and the dough won't be smooth. Make sure to add the water warm, not more than 110F or to be safe room temperature.
I hope this helps.
Happy baking!
Bella
Me encBella antas sus recetas. Tiene alguna pagina en you tuve o fb para seguirla ? Supongo que a la español para ha de estás ricas recetas 100 💯 mexicanas sin ofender la felicito
Ale
Hi! If I don’t have orange essence, can I use juice from the orange instead? Thanks!
Mely Martínez
Hello Ale,
Yes, you can use that and the orange zest.
Eliana
What exactly is orange crest and orange essence?
Mely Martínez
Hello Eliana,
Orange zest is the orange color part of the orange skin. You use a knife or zester to remove it.
Roman
Hi Mely,
Curious question but doesn't Pan de Muerto need anise in the recipe? I was told if it doesn't have anise it's just Pan de Yema.
Your site is one of my primary references on Mexican cuisine and I'm so glad to have found it. Keep up the great work!
-Roman
Teresa
Is the dry yeast put in straight out of the package or is it mixed according to its directions before putting it into the mix?
Mely Martínez
Hello Teresa,
Instant or Active dry yeast cna go directly into the mix.
Luis
Hi, I would dissolve the dry yeast diet
In my 30*+ years as a professional, I have noticed that sometimes the dry
Yeast does not dissolve completely at all, I will always mix it with water
I strongly recommend SAF YEAST it
It is best for baking.
Mely Martínez
Hello Luis,
Thanks a lot for your tips about the dry yeast. I know it will be of a lot of help for many.
Happy baking!
Chris Casey
Dear Mely, Is there any way to get a translation on Norma's blog? I would love to try some of her recipes, but my spanish is not quite good enough:(
mmartinez
Hello Chris,
Use the google translate extension to chrome and from there to your screen toolbar. It will translate it to your language of choice.
Simon MacDonald
is it ok that i used this recipe on a google slides presentation for my class?
Please reply, thanks in advance!
mmartinez
Hello Simon,
I sent you an email.
jodie-lynn mcmullen
I made these yesterday and they tasted great and authentic (as per my mexican novio's opinion) but they really didnt have the correct texture. I found it odd that the yeast went in by itself and was not added to the warm water before mixing. Did I misread the directions and the yeast was supposed to be added to water? Or is the yeast really added by itself?
They tastes great nonetheless? They were just more of a scone consistency.
Mely Martínez
Hello Jodie,
The recipe is from a Mexican Baker, her name is Norma from the website "La Cocina de Norma, you can see her info at the bottom of the recipe. She also has a youtube channel where she has the video of the recipe. She has been making the recipe for years.
I just asked her last year if there have been any changes to the recipe, and she that the recipe works prefect just the way it is. +6
Meggan Orduno
I love your blog and i LOVED this receta! It came out so wonderful and delicious. Thank you for sharing! My family loved it and it looked beautiful with our ofrenda.
Frida Swenson
Hola,
Hice esta receta para compartir con mis companeros de trabajo. Segui las instrucciones bien segun yo, pese todos los ingredients en gramos como dice la receta. Al final solo me salieron 12 piezas en vez de 16. Que sera que hice mal?
Gracias
mmartinez
Hola Frida,
Que pena que solo te salieran 12, yo he probado la receta y siempre me salen 16. Le voya preguntar a mi amiga Norma, que es la autora de esta receta para ver si nos siguiere algo. Ella tiene mucha experiencia en la panaderia, estoy segura que nos dará algunos buenos tips.
idoia
Hola,
Buenísima la receta. Una pregunta cual sería el mejor momento para congelarlos? Antes de hornear o después? Gracuas
mmartinez
Hello Idoia,
I had placed the former rolls in the freezer before baking and also after baking. To bake the uncooked ones, defrost first and let them rise before baking. To reheat the frozen ones, wrap in wax paper first, then in aluminum foil. That way the 2 layers will create a steam while reheating them.
Ana
Que diferencia hay entre la levadura regular y la que dice rapidrice instant yeast???
mmartinez
Hello Ana,
A que te refieres con Levadura regular, la levadura fresca? Para esta receta puedes usar la levadura seca, la que dices "Rapid Instant yeast, con las cantidades que se indican.
Angelica
En la receta dice usar margarina... puedo usar solo mantequilla para los 80 gramos que se mezclan al principio?... modifica el sabor del pan?. Gracias!
Angelica
Ya lei tu comentario en la parte de arriba!... que queda mas suave con margarina (para los 80 gr). Gracias Mely!!
mmartinez
Hola, Angelica,
Espero te quede muy rico!
dolores sandoval
Hi Mely, just to let you know I've made a lot of your recipes! with that said, I've made your Tacha bout 2 years ago, oh my Gosh! how delish!! it's not hard, but I made it in the Crock Pot, 9 hours later, oh sooo good. I also have made the empanadas, with the pumpkin recipe. all these things are so Autumy-I love everything that signify's Dia de Los Muertos. My sister and I want to tackle making the bread this year, your recipe looks great/ thanks for your great recipes-Keep them coming!
Maria Cuevas
Hola Mely! quiero aumentar la cantidad de agua de azahar. hasta cuanto crees que puedo agregar sin afectar la receta o que otro ingrediente puedo modificar/aumentar para asegurar la misma consistencia. Tienes algún tip para los que horneamos en Virginia (Nivel de mar ...etc?)
Gracias,
Marifer
mmartinez
Hola Maria,
A nivel del mar como hay más humedad, si le agregas más líquido de lo necesario la masa te pude quedar muy aguadita. Tendrasq ue ajustar las cantidades de la harina y levadura. Cuando uno hace panes, es toda una ciencia química la que entra en juego para obtener el resultadoq ue uno quiere hay que ser muy precisos con las cantidades y medidas de uan receta. Happy Cooking!
yx l
I'm so going to make these! Can I use 160 grams of butter instead of half butter half margarine?
mmartinez
Hello yx I,
Yes, you can, but your dough can be a little less soft.
yx l
I'm so going to make these! Can I use 160 grams of butter instead of half butter half margarine?
Unknown
Muchas gracias por las recetas que nos compartes Mely, me fascinan. Este pan de muerto fue un exito en mi trabajo hoy que se los comparti aqui en Canada.
Soy tu fielmseguidora 🙂
mmartinez
Hello,
Thank you for taking the time to leave a comment about the recipe. I'm so glad to know you enjoyed it as well as your co workers. Happy cooking!
eduardo saltijeral
This looks relish 🙂 in the ingredients what is GRS?
Mely
Hello Eduardo.
grs. meaning grams.
Happy cooking!
Galle de la Suerte
En enero hice la Rosca de Reyes siguiendo tu receta, y como fue todo un éxito, decidí hacer el pan de muerto con tu receta también. ¡Quedó riquísimo! Muchísimas gracias por las explicaciones detalladas y claras, me encanta tu sitio. Muchos me preguntaron por la receta, así que voy a darles la dirección de tu blog 🙂 Saludos
Mely
Gracias Galle de la Suerte, por comentar tu experiencia con las recetas.
Saludos!
Prieta
Mely, I love your altar, the picture looks so serene. The recipe looks good but I didn't get to make it, maybe next year. Again, you are so good at giving the spot light to your friends, Norma, I'm sure, is happy. Take care
mariO
Hola Mely, increible el pan de muerto, me encanta... es una pena no estar en casa y preparar uno de ellos, lo bueno es que aquí en Oaxaca sobra, se me antoja uno de pan de yema, jeje
saludos
Nani
What does 80 grams of butter equate to in tablespoons?
Mely Martínez
Hello Nani,
About 5-5/8 Tbsp.
Gloria
Mely I love pan de muertos or pan dulce. I'm not sure if I'm making it this year but I still may. Great recipe, delicious looking pan, me gusta mucho!!:) thanks Mely and nice going Norma and thanks for the recipe.
Chris
Zombie bread! I love it.
Byte64
Muy bien, se ven deliciosos.
Este fin de semana me voy a poner en marcha para hacer pan de muertos, para tenerlo listo en día de muertos.
Un saludo
Tlaz
Swathi Iyer
Thanks Mely and Norma for introducing another custom. Bread looks delicious.
mariO
Amo el pan de muerto!, que ricoo!, yummi...ideal para estas fechas que me encantan, saludos!
Tania
Hi Mely, Do I need 80 grams of butter AND 80 grams of margarine?
Mely Martínez
Hello Tania,
According to the recipe, it is 80 grams of butter and 80 grams of margarine. This is a guest post from a friend of mine in Mexico. I asked her last year if she has modified the recipe in any way or form during the last years. And she said that she still used the same recipe every year.
Dolores
Gracias por no perder la tradición de pan de muerto . Yo lo volveré hacer este año.
Honey Bee
¿Tengo que utilizar manteca vegetal para la masa? ¿Puedo usar toda la mantequilla o mantequilla y aceite? ¿Tu pan es ligero? No hice buen pan el año pasado.
Mely Martínez
Hola Honey,
La receta es de mi amiga Norma, abajo puedes ver su foto. LA receta dice mantequilla y margarina. Puedes sustituir la mnargarina por manteca vegetal. Si decides utilizar solo mantequilla, asegurate de ponersela en el paso donde dice poner mantequilla. La mantequilla y/o la margarina tienen que esta a temperatura ambiente, y con una textura suave. No la metas al microondas.
April
It would be awesome if this site had a translation generator button under the different languages!!! I sure would liked to have known what y'all all said in this conversation! 🙂 I'm sure some Spanish writers would like to know what some of the English comments say too. Thanks for such a great site!
Tucson
If you're reading on Google Chrome, you can right-click and choose "Translate to English" anytime you come across another language. Other browsers probably have this feature, too.
NORMA RUIZ
Hay Mely que bonita entrada, me haz hecho muy feliz, un abrazo con mucho cariño gracias por invitarme, besitos.
Nora
Mely se que hiciste el pan de muerto con la receta de Norma, yo también me estoy animando a hacerlo este año, junto con la calabaza en tacha y los tamales en hoja de plátano de puerco y de calabaza con camarón. Gracias a Norma y a ti por reproducirla en tu blog
Besos