Dia de los Muertos

The Scent of Remembering

Marigolds burn in the hush of night,
Petals guiding souls by candlelight.
Bread of the dead, warm with spice and air,
Carries the whispers of love still there.

Anise and orange on the breath of the flame,
Old songs stirring, each spice a name.
For memory lives where the table is spread
In every shared meal, the living and dead.

Enjoy remembering and sharing this week, Steve and the Spice Team
Pan de Muerto (Bread of the Dead) Recipe Below

Pan de Muerto (Bread of the Dead)

Makes: 2 medium loaves
Time: About 3 hours (including rising)

Ingredients

• 500 g strong white bread flour

• 100 g caster sugar

• 1 tsp salt

• Zest of 1 orange (Seville if possible)

• 2 tsp dried yeast

• 125 ml warm milk

• 3 large eggs (room temperature)

• 125 g unsalted butter (softened)

• 1 tsp anise seeds (or ½ tsp ground anise)

• 1 tsp orange blossom water (optional but traditional)

• Extra butter for brushing

• Extra sugar for dusting

Method

1. Activate the yeast
   In a small bowl, mix the yeast with the warm milk and 1 tbsp of sugar. Leave for 10 minutes until frothy.

2. Mix the dough
   In a large bowl, combine flour, sugar, salt, orange zest and anise seeds.
   Make a well in the middle, add the eggs, orange blossom water and the yeast mixture. Mix together until it starts to come together.

3. Knead with butter
   Add the softened butter a little at a time, kneading as you go.
   Continue kneading (by hand or mixer with dough hook) for about 10–15 minutes, until the dough is smooth and elastic.
   It should be slightly tacky but not sticky.

4. First rise
   Place the dough in a lightly oiled bowl, cover, and leave to rise in a warm spot for 1–1½ hours, until doubled in size.

5. Shape the loaves
   Divide the dough in half. Form each into a round loaf.
   From a small piece of dough, roll out thin “bone” shapes and a little “skull” to place on top of each loaf — this symbolic decoration represents the cycle of life and death.

6. Second rise
   Cover again and leave to rise for another 45 minutes.
   Meanwhile, preheat the oven to 180°C (fan 160°C).

7. Bake
   Bake for 25–30 minutes until golden brown and hollow-sounding when tapped underneath.

8. Finish with sugar glaze
   While still warm, brush with melted butter and sprinkle generously with sugar.

To Serve

Serve slightly warm with hot chocolate, or with a spiced drink like atole. The aroma of orange and anise is meant to call back the souls of loved ones — and fill the kitchen with comfort for the living.