Grand Velas Riviera Maya Pressroom
Oct 11Celebrate Dia de los Muertos this year (November 1 and 2) with traditional Pan de Muerto from the AAA Five Diamond Grand Velas Riviera Maya. Considered one of the most representative holidays of Mexican culture, Day of the Dead is a time to pay respects to loved ones who have passed with bright and colorful altars. Served at each dinner and offered throughout the day, pan de muerto comes in different styles and shapes. The most popular is round, covered with white sugar, with strips that simulate bones. There are also those in the shape of skeletons. The ingredients may vary depending on the region, as in the case of bread covered with sesame seeds from Mixquic or covered in pink sugar from Mexico City. The characteristic taste of the bread from Grand Velas Riviera Maya is the Flor de Azahar (Orange Blossom). If you can't make it to Riviera Maya to Mexico's Foodie Resort for Dia de los Muertos, try the recipe below make at home.For more reservations or more information on Grand Velas Riviera Maya, please email email@example.com, call 1-888-407-4869, or visit http://rivieramaya.grandvelas.com/.
Celebrate Mexico’s Day of the Dead with Authentic Pan de Muerto From Grand Velas Riviera MayaRiviera Maya, Mexico (October 11, 2016
Pan de Muerto Recipe (Makes 3 loaves)
- 3 ½ C - flour
- 1 ½ t - salt
- 1 ½ t - S-500 (bakery improver – if unavailable allow bread to sit overnight before baking)
- 7 sticks - butter
- 3 - yolks
- 4 - wholes eggs
- ¾ C - Orange blossom infusion*
- 2 - Oranges, zest only
- Place all the ingredients in a mixing bowl and mix on medium speed for 8 minutes. Increase speed to high for another 8 minutes when the dough is firm and elastic.
- Divide dough into 17 portions, forming perfect spheres to place on a baking sheet. Use one portion to form the bones shapes for the top of the bread.
- Combine the nopal, onion, tomato and coriander in a bowl, add ¼ C lemon juice and season.
- Adhere the bones shapes to the top of the round dough with a beaten egg using a brush.
- Let the dough sit until doubled in size. Bake at 310 degrees for about 25 minutes.
- When the bread is cold, varnish with melted butter and then frost with granulated sugar.