One of the most common food for celebrating the Dead of The Dead is the Day of The Dead bread. It can be found in most bakeries and markets during the Month of October until Nov 2. Sometimes if you are lucky they may have sugar skulls also. This year I decided to make my own:
500 grams wheat flour
4 tablespoons flax
8 tablespoons water
3/4 cup brown sugar
15 grams active dry yeast
90 grams margarine
1/2 cup almond milk
1 1/2 tablespoon orange zest
1 teaspoon salt
1 tablespoon coconut oil
2 tablespoons melted margarine
Refined sugar to cover bread
- Mix the flaxseed with the 8 tablespoons of water, let stand for 5 minutes.
- Place the flour in a bowl, form a hole in the center and pour the linaza, sugar, yeast, margarine, almond milk, orange zest and salt.
- Mix dough by hand or using the dough hook attachment on a stand mixer, mix on low until dough comes together.
- Grease a mixing bowl with coconut oil, add the ball dough and cover it loosely with plastic wrap.
- Place the bowl in a warm spot in the kitchen, let it rise for two hours or until it doubles in size.
- Once dough is ready, gently punch the dough down to deflate then roll onto floured surface. Knead the dough a few times until smooth. Knead in more flour if dough is still sticky.
- Preheat Oven 350 F
- Separate 1/4 of the dough, divide it into three parts, stretch two of these into strips and mark your fingers well to form the bones. Make a ball with the remaining dough and knead to make a large bun.
- Using a pastry brush and water apply the bones strip to the large bun one going from one end to the other end. Apply the second bone strip on top of first from one end to another end to make an X on bun. On top of the bun place a small dough ball.
- Place the bread on to oiled baking tray, let stand for 30 more minutes.
- Bake for 20 – 25 minutes.
- Let bread cool for a few minutes and brush with melted margarine and sprinkle sugar over the bread for the finishing touch.