Pan de Muerto, or bread of the dead, is an important part of Day of the Dead — our sweet and colorful version is made with a brioche dough and topped with fruit and herb-flavored sugars.
Extra fluffy and extra flavorful, our pan de muerto are coated in butter and dusted with homemade fruit sugar.
Pulverize dried fruit or herbs of your choice in a blender until very finely ground. We used hibiscus, mango, raspberry, lemon verbena and blueberry for some seriously vibrant bread.
Add sugar to the powdered fruit and herbs, then set aside for later.
With your prepared brioche dough, shape eight large balls, eight small balls and 16 dough lengths for decoration.
Drape a dough length across the top of each roll, positioning at 12 o’clock and 6 o’clock. Repeat with second bone, positioning at 9 o’clock and 3 o’clock. Then, crown each with a smaller ball.
The breads — each adorned with dough bones symbolizing the circle of life — are now ready to be baked.
Bake the breads for 30 to 40 minutes and then allow to cool before finishing these beauties.
Brush the baked bread with melted butter and sprinkle on the fruit sugar to cover the exterior.
They're almost too beautiful to eat.
Repeat sugaring the breads until each is coated and colorful.
Pan de muerto, a perfect, satisfying sweet to serve during Day of the Dead, can be made three days ahead.
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