Mexico · North America
Pan de Muerto
Also known as Bread of the dead
A Mexican sweet bread baked for Día de los Muertos, its top modelled with dough strips representing bones and a skull, brushed with butter and rolled in sugar.
Method
Enriched Deck Oven
Hydration
58%
water to flour
Glycemic index
66
Medium GI
Energy
340 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 7
- crispiness
- 2
- chewiness
- 3
- aroma
- 8
- moistness
- 7
Scale 0–10
Nutrition
per 100 g| Energy | 340 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 52 g |
| of which sugars | 15 g |
| Fat | 11 g |
| Fiber | 1.5 g |
| Sodium | 260 mg |
Typical values; recipes vary.
Texture
- Bone-shaped dough strips
- Soft orange-scented crumb
Typical ingredients
- Wheat Flour
- Milk
- Yeast
- Salt
- Sugar
- Fat / Butter
- Egg
Similar breads
Closest sensory profiles in the Atlas.