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Surely everyone knows the famous dead bread . It is a very typical recipe for Mexican pastry, strongly associated with the celebration of the Day of the Dead . Today I share everything they need to know to make this homemade recipe and some cute data to take into account.
Content table
About the dead bread
History of the Dead bread recipe
Like all recipes, it has its stories, legends and places of origin . But this in particular has an origin at least interesting and ancient. Beyond everything documented, the truth is that this recipe was first registered in the year 1938 by the Mexican cook Josefina Velazquez de León in its collection of recipes "Selecta Refostería".
From there he began to give culturally throughout Mexico .
How is your name dead bread or butterfly bread?
According to Mexican historians, this recipe was made before the Spanish conquest and was like a bread of amaranth, roasted corn and honey . It was called butterfly bread because it had a butterfly marked in the dough and offered to the goddess Cihuapipiltin.
- The Spanish chronicles refer that when the conquerors arrived in the area, they saw that this same bread contained the blood of sacrificed victims.
- Another version says that in the ceremonies of thanks to the gods human sacrifices were made and that in reality what the shaman ate was the victim's heart still beating.
The Spaniards seeing this expressed their rejection and to congratate themselves with them, this bread with certain replacement symbols .
Meanings behind the dead bread recipe
His presence is very important in the festivities of the Day of the Dead in Mexico . Therefore, the dead bread was filled with meanings in its structure.
- The bone -shaped parts making references to the human limbs, the center at the top symbolizing the skull, the lateral tears remember the deceased and the rounded shape represents the cycle of life and death.
Sometimes it is common to find it battered or sprinkled with red sugar as a symbol of blood or directly baked skeleton. Remember that they are a very representative symbol of the Day of the Dead.
How do you eat the dead bread?
The dead bread recipe must always have orange blossom and orange essence . There is a belief that this aroma is one of the signs that recognize the deceased to approach, in addition to the light of the candles. This is why this bread is eaten next to the grave or on the altars of the houses. The intention is to share the moment with the deceased, honor them and worship.
Also in this same ceremony, allusive decoration, candles, flowers and other buns and delicacies are infallible.
Types of dead bread for every taste
There are currently many types of dead bread in Mexico . From the beginning of October until the day of the dead can be found in many parts of the city and where you can think of, and even in some homes they eat months before.
It is important to emphasize that beyond the wide variety the base should always be a brioche type mass. Outside that detail, you can find different sizes, shapes, colors and textures. Even with different landfills such as cajeta, chocolate, cheese, blackberries, pastry cream and everything that imagination and palate requires.
Original Dead Pan Recipe
- Yields: 10 portions
- Preparation time: 4 hours.
Ingredients
- 550 gr of strength flour.
- 200 gr of white sugar.
- 100 gr of butter at room temperature.
- 1 teaspoon of orange blossom water.
- 25 gr of fresh yeast.
- 2 medium eggs.
- 190 ml of whole milk.
- 1 orange (only the zest).
- 1 teaspoon of fine salt (4 grs approx).
- Sugar and extra butter for decoration.
How to make dead bread
Sponge or ferment stage:
- Mix in a bowl or cup 50 ml of warm milk and all fresh yeast. Dissolve well until integrating. Then to this mixture add 2 tablespoons of flour and 2 tablespoons of sugar. Let stand approximately 25/30 minutes.
- On a table or mesada it is very clear to dump the rest of the flour and make a hole in the center and place the eggs. Integrate flour and eggs until a kind of dough is achieved.
- Achieved, start adding the butter shredding with your hands and integrating with patience to the dough.
- With integrated butter, make a hole in the center of the dough and add the orange blossom water, the teaspoon of salt, the orange zest and the rest of the sugar.
- Knead until you achieve an integrated mass. This will take approximately 5 minutes.
- Mix the mass and milk gradually, kneading until a non -sticky consistency is achieved.
- Rest and knead the dough interspersing periods until a smooth consistency. Add the fermented sponge.
- Make a bun and let stand in an oiled and covered container with film paper in a warm place for 1-2 hours until it doubles its volume.
(Work the dough on a floured surface).
Armed and decoration of the dead bread
- After the time divide the dough and build 7 paneclos of 80 gr and 7 of 60 gr. Work them with the center of the hollowed hand so that they are smooth and round.
- Place the bollitos on a previously enmantecada oven tray, leaving space of 2 or 3 cm between them.
- Take smaller balls and use them for decoration. Form the bones, the side tears and the ball to put in the center of the upper part of each bread. See photos in the recipe to orient yourself.
- Preheat the oven to 180 degrees and bake for 15 minutes.
- When golden brown, remove from the oven and put in a grid to cool.
- Brush the breads with melted butter while they are still hot to shine.
- Sprinkle with sugar while the bread is brush.
- They are ready to eat hot or cold.
