Pan de Muerto

It’s time for Eat the World and we’re heading to Belize.  So many recipes looked great, but I stopped in my tracks when I saw Pan de Muertos.

Pan de Muertos is often made in Mexico on Dia de los Muertos (Day of the Dead), celebrated on November 2, coinciding with All Souls Day in the Catholic church.

I did a bit more research and found that, since Belize shares a border with Mexico and has a shared ancient Mayan history, some areas of Belize also celebrate Dia de los Muertos and will make a version of Pan de Muetro (literally translating to “Bread of the Dead”).

While on the surface the holiday can seem rather morbid, it’s actually quite beautiful.  At its core, this is a day of remembrance for those who have passed on (if you’ve seen the Disney-Pixar movie, Coco, this gives a good idea of what the holiday is about).

I actually made Pan de Muertos for an Eat the World challenge a number of years ago, but it was, sadly, not a huge hit in my household.  That bread had a lot of citrus in it which was delicious, but turned most of my family off.  This version made smaller Pan de Muerto instead of one huge loaf, and just had cinnamon with a sugared topping.  So basically, a donut, but not fried. 

As is traditional, I added the pieces on top, meant to represent bones, but it was the flavor profile and individual portions that really made this a winner in my house!

Eat The World

Belize

• Belizian Panty Ripper by A Day in the Life on the Farm
• Belizean Rice and Beans by Sneha's Recipe
• Pan de Muerto by Amy's Cooking Adventures
• Two French Sweets that Landed in Belize: Rum Cakes and Coconut Sugar Cakes by Culinary Cam

Pan de Muerto

Adapted from Belize News Post

Dough

½ cup milk

¼ cup butter (4 tablespoons)

¼ cup sugar

1 tablespoon yeast

2 eggs

2 ½ - 3 cups all purpose flour

¾ teaspoon ground cinnamon

½ teaspoon salt

Glaze

2 tablespoons butter, melted

2 tablespoons granulated sugar

Combine the milk and butter.  Heat until the butter is melted and milk is 115 degrees F.

Pour the milk mixture into the bowl of a stand mixer.  Add the yeast and sugar.  Stir to mix and set aside until foamy.

Add the eggs, cinnamon, salt, and half the flour.  Mix on low with the paddle attachment.  Switch to the dough hook and add the remaining flour.  Knead on low for 8 minutes or until soft and stretchy.

Place the dough in a greased bowl and cover loosely.  Set aside in a warm area until doubled in size, about 60 minutes.

Once risen, divide the dough into 9 equal portions.  Form 8 pieces into balls and place on a parchment lined baking sheet.  

Roll the remaining portion into a thin log.  Pinch of pieces, making 2-3 indentations on each piece.  Place two pieces in a cross shape over the top of each roll.  

Cover loosely and allow to rise for another 30 minutes or until doubled in size.

Meanwhile preheat the oven to 350 degrees F.

Once risen, bake the bun in the preheated oven for 15 minutes.  Brush with melted butter, and bake for an additional 5 minutes.  Immediately after removing from the oven, sprinkle generously with granulated sugar.

Serve warm or at room temperature.

Makes 8

Amy Eats the World in...

1. Cuba: Ropa Vieja (Slow Cooker Beef)
2. Ireland: Cheesy Potato Soup with Irish Ale
   
3. Thailand: Chicken Satay
   
4. Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
   
5. Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
6. New Zealand: Kiwi Burger 
7. France: Fougasse (Provencal Flatbread)
8. Argentina: Chimichurri Sauce
   
9. Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
10. India: Spiced Golden Milk 
11. Poland: Chrusciki (Angel Wing Cookies)
12. Ethiopia: Buticha (Hummus)
13. England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
    
14. Georgia: Lobiani (Bean-Stuffed Bread)
15. Mexico: Crispy Pork Carnitas
    
16. Cambodia: Loc Lac (Shredded Beef with Lime)
17. Israel: Chicken Albondigas (Chicken Meatballs)
18. Finland: Sima (Lemonade) 
19. Puerto Rico: Arroz con Tocino  (Rice with Bacon)
20. Egypt: Ghorayebah Cookies
    
21. Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
    
22. Portugal: Bitoque (Steak & Eggs) 
23. Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies) 
24. Trinidad & Tobago: Trini Macaroni Pie 
25. Iraq: T'bit (Slow Cooked Chicken & Brown Rice) 
26. Fiji: Fijian Creamy Lentil Soup (Dhal) 
27. Senegal: Cafe Touba (Senegalese Spiced Coffee) 
28. Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast) 
29. Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 
30. Bangladesh: Shemai (Sweet Vermicelli Pudding) 
31. The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep) 
32. Laos: Khao Piak Sen (Lao Chicken Noodle Soup) 
33. Jamaica: Chicken &  Pumpkin Soup 
34. Vietnam: Vietnamese Chicken Porridge (Chao Ga) 
35. Sudan: Red Lentil Soup (Sudanese Addas) 
36. Luxembourg: Bouchée à la Reine (Vol-au-Vent)
    
37. Uruguay: Pasta Caruso
38. China: Homemade Fortune Cookies
39. Lesotho: Borotho Bread
40. Scotland: Tattie Scones
41. Native American Tribes of North America: Wild Rice, Squash, & Corn Soup
42. Guyana: Butterflaps
43. Greece: Cabbage Roll Rice Bowls
44. Réunion Island: Rougail Z'Andouille
45. Japan: Yoshinoya Beef Bowl (Gyudon)
46. Australia: Fairy Bread
47. Ecuador: Lentil Soup with Rice (Arroz con Menestra de Lentejas)
48. Slovakia: Garlic & Potato Soup (Cesnaková Polievka)
49. Turkey: Simit Bread
50. Dominican Republic: Taco Shepherd’s Pie (Pastelón de Papa)
51. Libya: Macroona Imbakbaka (Libyan Minestrone)
52. Malta: Brodu Tat-Tigiega (Maltese Chicken Soup)
53. Wales: Cawl Cennin (Welsh-Style Leek & Potato Soup)
54. Morocco: Kefta Tagine with Eggs in Tomato Sauce
55. Bermuda: Bermuda Triangle Cocktail
56. Philipines: Pork Siomai
57. Chile: Chilean Beef & Corn Shepherd's Pie (Pastel de Choclo)
58. Slovenia: Slovenian Flatbread (Belokranjska Pogača)
59. Lebanon: Ka’ak (Lebanese Purse Bread)
60. Congo: Moambe Chicken (Congo Poulet Moambe)
61. Guatamala: Fiambre (Guatemalan Salad)
62. Austria: Viennese Kaiser Rolls
63. French Polynesia: Vanilla Bean Lemonade
64. Seychelles: Creole Rice
65. Switzerland: Bündner Gerstensuppe (Swiss Barley Soup)
66. Brazil: Brigadeiro (Brazilian Fudge Balls)
67. Madagascar: Hen`omby Ritra (Malagasy Simmered Beef)
68. Spain: Tortilla Española (Potato Omelette)
69. Afghanistan: Aush (Afghan Noodle Soup)
70. Indonesia: Nasi Goreng with Chicken
71. Denmark: Frikadeller (Danish Meatballs)
72. Oman: Omani Bread (Khubz Ragag)
73. Costa Rica: Costa Rican Garbanzo Bean and Chicken Soup
74. Palestine: Whole Chickpea Hummus (Musabaha)
75. Zimbabwe: Beef Hifiridzi (Beef Short Ribs with Greens)
76. Kiribati: Kiribati Squash Coconut Soup
77. Belize: Pan de Muerto