Almost absolutely everyone in central and southern Mexico enjoys pan de muerto—translated virtually as “bread of the dead”—in early November as an essential component of the yearly Day of the Dead celebration. Most family and communal ofrendas (offerings for the beloved deceased) consist of at least 1 loaf left for the enjoyment of visiting souls.
Many types of pan de muerto exist, with their shape, texture, and flavor specific to a single or a lot more geographical and cultural regions in Mexico. This recipe, widespread in Mexico City, yields a sweet, semi-spherical loaf decorated with pieces of dough in shapes that signify bones and tears.
These days, several Mexicans get pan de muerto from a bakery, but you can help maintain the tasty tradition of homemade pan de muerto alive with this recipe.