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Earlier this month, I alluded to the fact that the Fall is always a bittersweet time for me. Embarking on a new school year is exciting, yet it reminds me that my children are growing up and that our time together is quickly ticking away. September is also the month my father passed away, and as we approach the holidays, I am reminded of how much we all miss him. But rather than focusing on what can’t be changed, we spend time talking about and writing down those things we loved about him. In fact, just recently, my kids and I wrote down just a few of the things we loved about my father and I thought I’d share them here:
DS: He told me jokes until I was bursting with laughter.
DD: He tickled me
DS: He told me stories
DD: He snuggled with me a lot
DS: We watched Tom & Jerry together
DD: He hugged me a lot
For many in Mexico and Latin countries around the world, this is the time of year dedicated to remembering those loved ones who have died. Día de Muertos is an annual celebration that takes place on November 1st and 2nd where family and friends pray for and honor those who have passed away through private altars, favorite foods/beverages, and other gifts. During an immersive day at NESTLÉ’s headquarters, I learned about the highly personalized nature of this holiday and the joyous, celebratory perspective as opposed to the more dark, somber tone I typically associated with Día de Muertos.
As part of themed activities encouraging us to “Vive Cultura,” we each made our very own pan de muertos using NESTLÉ’s sweetened condensed milk, La Lechera. I’ve seen this bread in bakeries around town and I always thought that they seemed elaborate and complex. With a little help from NESTLÉ, the process was easier than expected and I think with a little time, I could replicate their Pan de Muertos recipe at home.
- 1/2 packet active-dry yeast 3.5 g
- 1/4 cup warm water 100-110 ? F
- 1/4 cup NESTLE? LA LECHERA Sweetened Condensed Milk
- 1/4 cup unsalted butter 1/2 stick
- 1/2 teaspoon anise seeds
- 1/4 teaspoon salt
- 2 large eggs at room temperature
- 2 1/4 cups all-purpose flour divided
- 1 egg yolk beaten with 2 teaspoons water
- 1 tablespoons granulated sugar
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Stir yeast and warm water in a large glass bowl; allow to rest 10 minutes.
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Heat La Lechera and butter in a small saucepan over medium heat until butter is melted.
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Add anise seeds, salt and La Lechera mixture to yeast mixture and stir to combine.
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Add eggs and 1 cup flour and mix well with a wooden spoon.
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Continue adding remaining flour, cup by cup, stirring well until dough comes together.
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Knead dough gently for about 5 minutes or until dough is smooth and elastic and no longer sticky. Place in large greased bowl. Cover with greased plastic wrap. Let rise in warm place for 1 hour or until doubled in size.
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Line a large baking sheet with parchment paper.
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Punch dough down. Cut 3 small (about 1 tablespoonful) balls from loaf.
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Roll out 2 dough balls to form the “bones”.
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Shape the larger dough into a round loaf.
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Gently press the bones on top of the loaf crossing each other to make an “X”.
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Roll the remaining small dough ball to form the “skull”.
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Put skull in middle of the “X” and gently press down.
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Place loaf on the prepared baking sheet and allow to rise in warm place for about 30 minutes.
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Preheat oven to 350 degrees F.
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Brush top of loaf with egg wash.
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Bake for 20 minutes; remove loaf from oven and brush again with egg wash and sprinkle with the
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granulated sugar.
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Return to oven and bake for about 20 minutes or until loaf is golden brown and sounds hollow when tapped.
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Serve warm or cool completely.
How do you celebrate Día de los Muertos? If you live in the LA area, join the Latino community on November 2nd at the historic Hollywood Forever Cemetery. Some of the many activities you’ll experience include music and theatrical performances, an art exhibition, arts and crafts, a costume contest and local food vendors. Be sure to stop by NESTLÉ’s booth for an opportunity to win $500 in cash and other prizes and to sample their Café de Olla and Abuelita Mexican Hot chocolate with pan de muertos. For recipes and inspiration to help you personalize Día de los Muertos, visit Facebook.com/Abuelita and ElMejorNido.com
Images: Rockin’ Mama
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Looks delicious.
Ohhhhhhh very yummy .Thank you so much 😉
You are so welcome Fariba! If you make it, I’d love to hear about it!