Vegan Pan de Muerto: The Sweet Celebration of Life
In Mexico, the vibrant and profound Day of the Dead (Dia de los Muertos) is a time to honor and remember loved ones who have passed away. At the heart of this beautiful celebration is Pan de Muerto, a sweet and symbolic bread that captures the essence of this tradition. Join us as we delve into the world of Pan de Muerto, a treat that's as rich in cultural significance as it is in flavor.
The Spirit of Dia de los Muertos
Dia de los Muertos, celebrated on November 1st and 2nd, is a fusion of indigenous Aztec beliefs and Catholicism. It's a time when families gather to create ofrendas (altars) adorned with marigold flowers, candles, sugar skulls, and, of course, Pan de Muerto. These ofrendas serve as a welcoming gesture to the spirits of the departed, inviting them to join the living in celebration.
The Anatomy of Pan de Muerto
Pan de Muerto is more than just bread; it's a work of art, with each component holding special meaning:
Round Shape: The bread is typically shaped like a round mound with a skull and crossbones on top, symbolizing the circle of life and death.
Crossbones: The crossbones represent the ancient Aztec goddess Mictecacihuatl, the Lady of the Dead.
Sugar Coating: A delicate sugar glaze, sometimes colored pink or orange, adds a sweet touch to the bread, symbolizing the tears shed for the departed.
Essence of Orange Blossom Water: Many Pan de Muerto recipes include orange blossom water, which infuses the bread with a fragrant citrus aroma, representing the scent of marigold flowers used in ofrendas.
A Flavorful Tradition
The taste of Pan de Muerto is as remarkable as its symbolism. This slightly sweet, fluffy bread is often flavored with hints of orange and anise. The orange zest and juice lend a zesty brightness, while anise imparts a subtle licorice-like flavor. The result is a bread that's both comforting and slightly exotic—a true celebration of life's diverse flavors.
Baking Together, Remembering Forever
Baking Pan de Muerto is not just a culinary endeavor; it's a way for families to come together and remember their ancestors. The process is a labor of love, with each step carefully undertaken to create a delicious tribute to those who have passed. Whether it's shaping the bread, decorating it, or sharing stories of loved ones, Pan de Muerto brings people closer and reinforces the bonds of family and community.
Enjoying Pan de Muerto
The best way to savor Pan de Muerto is with a hot cup of Mexican hot chocolate, a combination that is nothing short of heavenly. Dip a slice of Pan de Muerto into the rich, velvety chocolate, allowing the flavors to meld and your heart to be warmed by the tradition and love that surround this special bread.
Pan de Muerto is more than just a delightful treat; it's a testament to the enduring power of culture, family, and memory. As you bite into a soft, sugary piece of this symbolic bread, take a moment to reflect on the beauty of Dia de los Muertos—a celebration that reminds us that our loved ones, though gone, are never forgotten. So, embrace the flavors and traditions of Pan de Muerto, and join in the celebration of life and the sweetness it brings. ¡Buen provecho!
I have some amazing vegan cookbooks from all over the world but the one thing I don’t have as of yet is a book with Day of the Dead recipes. As I slowly travel around the world through my computer through all the countries that celebrate their own version I hope to compile my own book so that I can change it. For now, this is an amazing recipe from Dora’s Table. I follow her on Instagram and she is amazing! Please please give her a follow and show her some love. She is a valuable member of the vegan community and I appreciate all her hard work and love she gives to educating folks on traditional mexican cuisine.
Ingredients
1 pack (7g) Active dry yeast
½ cup (118ml) Almond milk warm, 3.5 oz
3 ¾ cup (500g) Bread flour
¾ cup (156g) Sugar granulated
1 teaspoon Salt
1 teaspoon Orange zest
¼ cup (60ml) Orange juice
¾ cup (170g) Yukon gold Potato, cooked, mashed
½ cup + 1 tbsp. (128g) Vegan butter room temperature, cut into 1 inch pieces,
Glace
2 tablespoons almond milk
1 tablespoon maple syrup
Topping
2 tbsp. Vegan butter, unsalted, melted
½ cup Sugar granulated
Instructions
In a medium bowl, dissolve the yeast in the almond milk and add 2 tbsp. of the flour. Whisk to incorporate and let rest in a warm place for 20 min.
In the bowl of a mixer, with the dough hook, combine the dry ingredients: the rest of the flour, salt, sugar, and orange zest. Mix.
Add the orange juice and mashed potato to the yeast-milk mixture and whisk until there are no more lumps. If it is still lumpy you can use an immersion blender to puree it until smooth. Pour this into the bowl with the dry ingredients and mix on low until the dough begins to incorporate.
Add the softened butter little by little and increase speed to medium. Mix for 15 min. until the dough has come off the sides of the bowl and is smooth and stretchy but not sticky.
Place the dough in a large oiled bowl, cover with a towel and let rise for 1 to 1 ½ hours, or until doubled in size. Punch down the dough and fold the side over unto each other and flip. Cover the bowl with plastic wrap and refrigerate overnight. (See recipe note if you want to make it all on the same day.)
The next day take the dough from the fridge, remove the plastic wrap and cover with a towel. Let rise in a warm place (70-75F) until the dough comes to room temperature, about an hour.
Take a piece of dough, weighing about 5 oz., and set aside. Divide the remaining dough into four pieces. Roll them tightly into rounds and place on a sheet tray lined with parchment. Press down on the rounds lightly.
Use the reserved dough to make 4 small balls the size of a quarter and set aside. Use the remaining dough to roll out eight logs long enough to cover the rounds. Use three fingers to lightly press on the logs to shape the bones (see video). Place two strips on top of each round forming an x. Repeat the process with the rest of the rounds.
Cover with a towel and let rise for 1 ½ hrs. in a warm place (70- 75F) or until double in size.
Meanwhile preheat the oven to 350F. To make the glace, in a small bowl combine the almond milk and maple syrup. Brush the rounds with the glaze and place the small balls in the center of the rounds.
Bake for 20 min. until the rounds have become a rich brown color. If the bones are becoming too brown, cover with foil. Bake for 5 more minutes or until the bread reaches an internal temperature of 190F or the bottom is golden brown. Remove from the oven and let cool on a rack.
While the bread is still warm melt 2 tbsp. of butter and brush the bread with it. Sprinkle evenly with sugar.
Let bread completely cool before eating.