The favorite and mythical time of the year is coming soon! In November we celebrate the Day of the Dead with rituals and offerings; between altars, bread of the dead, cempasúchil flowers… and the fact is that we Mexicans have an intrinsic relationship with death, for us it is a living culture.
Like every fall, we look forward to the season of pan de muerto, that traditional Mexican dessert on the occasion of the Day of the Dead inspired by pre-Hispanic culture. Currently there are many types and varieties of pan de muerto throughout Mexico, but in all cases the base is always that of an orange-flavored brioche-type dough that makes this bread a soft, fluffy and very tasty bun.
COCOBERRY BAKERY
They offer bread of the dead both in its traditional version – with a lot of butter and homemade crystallized orange – and with mixed filling – assorted flavors such as Turin Bunny, lotus dulce de leche, lavender cream, guava with cardamom, blackberry cheesecake.
PANADERÍA ROSETTA
As every year, the season of bread of the dead begins in October, here you will find its natural version or with totomoxtle ashes – a dry and rough leaf that wraps the ears of corn.
CARDÍN
This year they have launched their bread of the dead with three different flavors: the winning recipe every year; guava with rosita sugar and lots of butter, ginger with cardamom and the classic with orange and organic cempasuchil flowers.
MAISON KAYSER
Their pan de muerto is part of this list for its delicate orange flavor, made with natural juice and its filling of ranch cream and whipped cream. If you want to surprise yourself with a different flavor, try the almond version with amaretto liqueur.
**Images for demonstration purposes only
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