Day of the Dead Bread - Pan de Muerto
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- čas přidán 23. 10. 2023
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22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
RECIPE
For the Bread
500 grams of bread flour
1 ½ tablespoons (14g) dried yeast
2 eggs
5 yolks
130 grams of sugar
8 tablespoons (113 g) of butter
8 tablespoons (113 g) of lard (You can also use all butter)
2 tablespoons of orange blossom water
2 teaspoons orange zest
1 teaspoon anise seeds
1 teaspoon of salt
1 more egg to attached the decorations
1. Make a starter by mixing the dried yeast with 1/2 cup (120ml) lukewarm water and a half cup (60g) of the bread flour. Whisk together, cover and let sit for 30 minutes.
2. Make the anise mixture by mixing the anise seeds with 90ml water and set it over a medium heat and simmer for 2 minutes. Then strain out the seeds and let the water cool.
3. Once the starter is ready, add it to the remaining flour along with the salt, sugar, orange zest, orange blossom water, cooled anise water, 2 eggs and 5 yolks. Mix together with the paddle of a stand mixer on low until combined and then switch to a dough hook and knead on high for 10-12 minutes or until the dough comes away from the sides of the bowl.
4. Reduce speed to low and add in the butter and/or lard 3 tablespoons at a time, fully incorporating it before adding more. Once fully incorporated, knead on medium high for 10 more minutes or until the dough has become nice and smooth.
5. Set the dough in a lightly greased container, cover, and let it sit for 2 hours or until it's doubled in size. Turn it out onto a lightly greased surface, fold it over on itself, and return it to the container, covered, and let it rise in the refrigerator for 6-12 hours.
6. Remove the dough and let it return to room temperature (about 1 hour) then remove 300g of dough for the decoration and divide the remaining dough into 4 equal pieces (this can also be 2 large loaves or 8 small loaves). Shape the large pieces into balls and place on a lined baking sheet, firmly pressing them down to create a flat top.
7. Divide the 300g of dough into 4 pieces. Each piece should be made into a small ball about an inch across and the rest should be rolled into a rope about twice the length of the main loaves. Divide this into 4 pieces, shaping the middle to be slightly thinner than the ends to give the appearance of a bone.
8. Whisk the remaining egg with a tablespoon of water and brush the mixture onto one side of each of the bones and ball to act as glue. Set 4 bones on each loaf in cross pattern then stick the dough ball on top pressing it down firmly. Cover the loaves and allow to rise for 90 minutes or until doubled in size.
9. Brush the risen loaves with the remaining egg wash and bake at 350°F for 20 minutes. Remove from the oven and let cool completely.
10. Whisk together 1 tablespoons of flour into 1/2 cup of water and set over low heat, stirring until it becomes a paste. Let it cool, stirring continuously, then brush it on the cooled loaves and dust with plenty of sugar. Wait 5 minutes, and dust with more sugar.
PHOTO CREDITS
Dia de Muertos little skeletons: Elenats.93, CC BY-SA 4.0
Dia de Muertos skull mask: Poloide93, CC BY-SA 4.0
Dia de Muertos: Melomano30, CC BY-SA 4.0
Dia de Muertos Cemetery: J Mndz, CC BY-SA 2.0
Dia de Muertos Cemetery 2: Melomano30, CC BY-SA 4.0
Ofrenda: Inakiherrasti, CC BY-SA 4.0
Pan de Muerto: Marlene, CC BY-SA 3.0
Pan de Muerto de Hidalgo: Elizabethcasasola, CC BY-SA 4.0
Marigolds: By Ezhuttukari - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index...
Huesos de Santo: By Frederique Panassac, CC BY-SA 4.0 via Flickr
Huesos de Santo Close up: By Photolanda, CC BY-SA 4.0 via Flickr
Marigolds with Calavera: Luisroj96, CC BY-SA 3.0 creativecommons.org/licenses/..., via Wikimedia Commons
#tastinghistory #diademuertos
Max, My mama’s birthday is on el Dia de Muertos and I’ve always wanted to make homemade pan de muerto for her. My papa sadly passed away during the COVID Pandemic, so since then that wish has only grown. With this recipe, this will be the year we put fresh homemade pan de muerto on my dad’s ofrenda. Thank you so much!!🥰
Enjoy making this bread for your mom. :) I know she will love it!
I'm so sorry for your loss
Just a hint: kneading by hand takes ages and lots of strength. If you can, use a machine like he says in the video, or prepare to knead for at least 45 minutes
Just a tip, if you take some water and dab the spots of the dough where you're going to put your huesitos, it will help them stick to the loaf a lot more.
@Khvalheim10 thank you, I was going to try to use egg wash, but maybe water will work better.
I'm Mexican, and I must say that not only did you do an excellent job pronouncing some of the Nahuatl and Spanish terminology in the video, but you also did an excellent job managing the tradition's history
It was very appreciated how you included disclaimers about how difficult it is to pinpoint the precise beginnings of some customs or how imposible it would be summarize a whole civilization's worldview when they are no longer here-
Not to mention, you also did a good job shunnig a light on some of the challenges those before us faced when attempting to preserve their traditions in the face of Christianity and all that; we are very fortunate that these aspects of culture were not lost and that this tradition with (as you described) a surprisingly healthy way of grieving has been preserved to this day
Christianity is one of the pilars of this tradition,it iss syncretic not native only,a lot of the old world is present in every thing depicted as indigenous, don't fool yourself
@jurgenkarambit2084 It was assimilated by force or used as a bargaining piece. Of course, no tradition in the Americas is 100% authentic and native after European colonization.
Just because something is tradition and part of culture it doesn’t make it ok.
Let people mourn the way they want!!
@@jurgenkarambit2084 It's true, there is a lot of misinformation about this celebration, I recommend the article "Is Day of the Dead More Indigenous or Catholic?" by Ruben C. Cordova and for any Spanish speakers the work of Juan Miguel Zunzunegui who debunks a lot of these stuff.
Your pronunciation of the very difficult Nahuatl words is even better than your flawless accents of foreign words. That bread looks mouth-watering like most all of the things you do. ¡ Feliz día de los muertos!
What do you think of Max's pronuciation of "Anise"? I know he puts effort into pronouncing words correctly but I've never heard "Anise" pronounced like he does in this video. Makes me wonder who's correct.
@@RandomDudeOne Yes, that's the Spanish pronunciation but that is also the word for anisette so until he explained that it was just anise seed (ANN-iss) water I was confused too. But hey, he's otherwise perfect. 💕
He said "día de muertos" once, which I believe is correct, and then proceeded to say "día de LOS muertos" for the remainder... Haha
Yep…he’s good!
Except that x = sh and he sometimes pronounced it ks. But apart from that, well done, especially the tl.
I am Mexican and I'm so happy that you made this video! You totally NAILED the recipe and kuddos on all the background, history and information! 11/10
Thank you so much, always nice to have support
I love Day of the Dead. Here in Texas we always experienced this time of year. I say "experienced" because a lot of my friends did it since they were 2nd or 3rd generation Mexican-Americans, and we did a ton in school about it too (making sugar skulls, writing about someone who has passed that we remember, etc), but I never really laid any claim to the holiday other than by proxy. Still, every Day of the Dead causes me to remember those who I've lost, and those who I still have. I suppose that is celebrating it, in my own way.
That's beautiful
I’m Hispanic and also live in Texas. I have told numerous people that you don’t have to be Mexican to celebrate Day of the Dead. Anyone can take the time to remember loved ones and make little memorials in their house.
If you like the holiday please feel free to participate in any form that suits your beliefs and culture, we mexicans love to share this tradition with other cultures
Fellow (non-Hispanic but surrounded by Latino culture) Texan here. We have a family tradition of going by our local cemetery on that day, and we have a little home altar with pictures of dead loved ones up all November. We're Catholic (like many of the people who celebrate Dia de Los Muertos) so we try to remember to pray for them too.
My son's elementary school had a Halloween/Dia de Los Muertos festival where they displayed little alteras students built. One had tiny real food offerings on it, all done in miniature.
@@R.P.-hw2rqI celebrate Samhain as well, and I also think the Dia de Muertos practices are beautiful, and in harmony.🖤🇨🇦
As someone who never bakes and is terrified of it, the shot of you using an actual measuring "bowl" to show the doubling in size as it rises helped me a lot. I'll definitely be getting one of those!
Do it! Might not be the best bread to learn if you're new, but plenty of options. Good luck!
I grew up in a family that baked lots of bread. I was taught if you touch it gently with your finger and it bounces right back it's not ready, if the finger print remains it's "doubled" properly.
Cambro is the brand you need to look for. They very useful and have many different sizes and options.
King Arthur Baking has containers like this available online, if you have trouble finding them locally. I just use a mixing bowl and the finger test myself. (I often put bread to rise in the oven, after setting it on warm, then turning it off. I put a towel under the bowl as well as over it, and close the door. Guaranteed draft-free and protected from meddlesome pets and (probably) toddlers. If your kitchen is already plenty warm, the microwave works as a draft-free, cat-proof space, too.)
@ericericson4 thats an old technique, but it checks out.
Years ago at uni, I had a Mexican-American exchange student in my study group. That year was the first time she was away from her country and family on Dia de los Muertos and it was hard on her. Yet she invited us to not only eat but bake this bread with her. After spending that afternoon and evening with her I understood what a great honor that was. I wish we kept in contact, but I'll never forget this beautiful gesture.
I made this bread for my Spanish class so many years ago. I've never like anise, but did in this bread.
so you don't like licorice then?
it's all about balance
Good for you! 😊
i love anice,ouzo,absinthe and licorice
@@-jank-willson I can't do anise much, and licorice is very hit or miss (usually a hard miss). I'm extremely sensitive to bitter flavors as well. But sour, tangy stuff? Umami bombs? oh yes, I can do those
I hope Jose is proud of your continually improving Spanish pronunciation but wow he must be extra proud with your fantastic Nahuatl pronunciation!
Recently, I had a dream about my grandmother. We were playing Blackjack, which is something we did a lot when I was growing up. She actually had me thinking it was against the rules to hit after 17; turns out, she just really wanted me to know how to play Blackjack properly. Anyway, she passed in 2020 (non-COVID related) and I didn't have the heart to visit her resting place after the funeral. I think I'm going to do that this year on Day Of The Dead. I have that day off, and that day off is one where I would typically visit my mom.
Dia de los Muertos might be the best of the fall festivals. Nothing beats food, love, and marigolds! 💀🍬🕯️🎃
Marigolds are such gorgeous flowers! Easy to grow, and they bloom a lot too! Try planting some next spring - they could probably do well in a planter box.
@@beckstheimpatient4135I can confirm they do! I grow them on my apartment balcony every year.
I didn't realise the marigolds were part of it. Thanks for sharing and I'm going to learn more about this day and its traditions
@@beckstheimpatient4135 They help keep away bugs, too, and tend to be self seeding so even through annuals they do tend to come back if the ground isn't disrupted too much. Though be careful if you live in an area with lots of rabbits or chipmunks, they don't like them and will cut the flower heads off and move them away from the plant to munch on the greenery.
I always get excited to see your Mexican episodes.
Lovely to see my people represented like this.💕💕
You and your husband are wonderful people,
❤❤
You did an amazing pronuntiation work! Even for us mexicans those words are really difficult to deal with, not to mention that you followed a complex version of our beloved bread. Just loved this episode!
Wow, thank you!
Indeed❤, and that witzilopochtli was a cute deviation from Huitzilopochtli
I am always so impressed with your research regarding both recipes and history! I love that you are featuring the pan de muerto of the great Josefina Vázquez de León. She lived here in Mexico City, which is 7,300 feet above sea level, and let me tell you that during fall and winter there is no house that is anywhere near 78º-80º F. Mine is now at 66º F., and will get much colder as the season progresses. So I am sure that Doña Josefina's dough rose at the required pace! In fact, I defrost my turkey in the garage! Cheers, Max, and congratulations on your wonderful channel!
okay right. when he said room temp i was thinking somehwere between like, 65-70. then he said 75-80 and my eyes popped out of my head! id be sweating in a sweltering house like that! i live in a sea level temperate climate but still.
Greetings from Mexico!! I feel so honored that you decided to make pan de muerto and that you talk about the whole history behind it. I hope one day you can come to.Michoacan in Dia de muertos, is the most amazing and beautiful thing you will ever see. Thank you :) you almost made me cry
Thank you for treating this important tradition with so much respect! The proper pronunciation of the Nahuatl words, the historical context, the cempasuchil flowers, it all bears testament to your humble and beautiful heart. May you continue to grow and thrive as a creator!
Every time someone mentions the movie Coco, I almost start crying because I remember how sad it was all over again. The start of this video was no exception.
Fantastic movie ❤
I am in the hospital with a kidney infection and feeling pretty down. Then I realized it was Tuesday and time to watch Tasting History. Thanks for making my mouth water. 😊
I hope that you feel better soon.
Aww I'm sorry to hear you're in hospital. Hopefully you can get the all-clear to go home soon. Healing seems to happen best when we're in our own environment. Have hugs.
I can't recall the source presently, but while researching an academic paper 12 years ago, I encountered a Spanish account from sometime in the 16th century that described the Mexíca making a life-size skeletal bread effigy of a recently deceased person to be ritually consumed by their loved ones. I kinda remember the passage being more matter of fact than disparaging, which makes me feel it's more likely to be true. Your panes look so freakin' tasty, either way!
"Bone "Appetite! Thank you for covering Día de Los Muertos. I have always been fascinated by the beauty and history behind the Day of the Dead traditions and celebrations.
3:53 Remember this was meant to be made in early November. A house in November before central heating existed would have been cooler than we're used to today.
I really appreciate your efforts to pronounce words in their original language and the way you describe traditions, talking about sincretism is just amazingly well done ! Thanks for all your work to highlight Mexican culture with so much respect
Another excellent addition of Eating History with Mark Malone!
Thanks for watching Yason.
@@TastingHistoryyou're awesome 😊😊😊❤❤❤
@@TastingHistory any time!
If my grandma was still here she would have enjoyed your back story of her pride and joy
Me hace muy feliz que uno de mis youtubers favoritos haga un episodio en uno de mis panes favoritos. También me alegra esparcir más acerca mi cultura con las personas que tal vez no la conozcan tanto, al igual y hasta yo aprendo algo del video!
Como sea, los panes de muertos son deliciosos, así que espero que le encanten a todo el mundo que haga esta receta.
me parece muy muy rico este pan. Aunque los ingredientes son un poco caros pienso que probaré esa receta. Además la cultura de el día de muerto me parece muy interesante. Saludos desde Turquía :)
Diantres, al parecer tu bizarra conduccion de nuestra lengua es muy estrambotico, no sera posible que estes llevando a cabo un espectaculo de decepcion? Seria maravilloso descubrir que asi sea, no lo crees posible? Mi hipotesis principal es que has pasado este fragmento textual por un traductor o que eres , en efecto, un bot.
@@jforozco12 to whom are you referring?
Original poster @@dogukan7406
@@jforozco12¿Tu español es así a propósito como una mofa o realmente lograste escribir peor que el comentario principal? 💀
Two holiday themed videos in one week? Nice. 👍
🇲🇽 💀 🎃
I love the day of the dead decorations behind you.
I’m happy to see Pan de Muerto on this channel! Dia de los Muertos is always bittersweet for me. Remembering my late grandparents and even my Dogs.
It’s a time to honor them with a Smile on your face. I’m genuinely surprised you nailed the pronunciations of the Nahuatl words as good as you did! Hats off to you, Max!
Congrats on getting closer to 2 M with each video max! You deserve that millestone and more!😊😊😊😊😊❤❤❤❤❤
🎉
Sublime.
No sólo nos das una espléndida demostración de lo que es un verdadero pan de muerto.
Sinó que también nos describes de forma muy respetuosa y bien fundamentada de lo que haya detrás de la receta.
Una pronunciación impecable del náhuatl y del mismo español.
Excelente trabajo.
My great-grandmother used to make popcorn balls for Halloween when I was young. I know you can buy them but they were so much better when she made them. I was too young to have learned how to make them before she passed. I would really like to see an authentic recipe for them.
Also, can't wait to try this recipe!
Popcorn balls?
That sounds interesting.
Max please make a video on those!
That looks so wonderful. I'm tempted to make it to bring to my grandma's grave which is in New Orleans, since we do those kinds of things here too. She would be so proud of the things I've learned to cook. I wish she was here.
Do it.
I love the effort you always put into pronunciation. I’m a big etymology and pronunciation person myself and it feels so much more respectful to learn to pronounce words properly rather than just englishify everything like English speaking people have always done. Mad respect to you sir, as always. Also, I’m now very hungry so thank you for that lol.
That's so cool - there's a bread/bun that is traditionally baked for Samhain that is meant to be left out for the returning ancestors, usually done Hallowe'en. There's often an extra place set at dinner that evening for the ancestors (if we're going back a fair bit). Weird how two opposite parts of the world have such similar traditions!
It's almost as if Catholics live in both places.
Samain was primarily about law courts, assemblies, and road clearance... Legends about fairy hills and the dead were just analogies to the local obligation to attend the assembly, as if the dead and the fairies would also have to do their legal duties to their own local kings.
Lovely video! I love seeing people from the outside take an interest in our culture and traditions, especially so with Day of The Dead. As usual, very respectful and well researched, but I would like to make an observation: "ofrenda" is Spanish for "offering" and it refers to whatever it is you're leaving for the souls of the dead to partake in (food, drink, toys for the little ones). The altar itself is simply called that, an "altar."
Thanks again for this lovely episode! It was a pleasant surprise!
Yes and no. In my native Oaxaca, 'Ofrenda' and 'altar' are used interchangeably. So we could say it depends.
@@thedrunkweddingphotographer Huh, wasn't aware of that! Makes sense, though; even decorations and offerings can vary per state/region.
@@NightShadow154 100%
I'm going to have to disagree with you on something: using lard instead of butter does make a big difference, usually.
I'm pretty used to sweets with a lard base and it really gives things a very identifiable taste.
edit: as someone said he most likely meant that the recipe will work as well with just butter and I'm just misinterpreting things, my bad! I still wanted to talk lard
Great video! you actually made me want to go get some huesos de santo so I might just go do that tomorrow haha
Also, lard gives a distinct flavor to pie crust, and the texture is wonderful. I render suet for lard, to have when I make special pastries of various sorts.
100% lard all the way.... sadly, even in my native Oaxaca they have resorted to margarine. It's becoming very difficult to find anyone baking with lard let alone real butter these days.
Although, an ex-girlfriend of mine owns a bakery in East L.A. and they bake with lard. I gotta wear a disguise next time I go.
It makes a difference in texture, too. We grew up making all of our cookies and pastries with lard. In New Mexico, we have a holiday cookie called a bizcochito (yeah, yeah, I know the slang term), which uses lard. The cookie is so crisp, not too sweet, and the anise seed gives it a lovely flavor. Sugar and cinnamon are sprinkled on top. There’s almost a flakiness, and definitely a richness that comes from the lard.
@@sevenandthelittlestmew
Yeah! it's a very crumbly and pleasant texture.
One thing you can find in some regions here in Spain is what they call "torta de chicharrones" and it's this kind of sweet, flat-ish, soft bread with a lot of sugar on top that forms these moist sugary pits on its irregular surface. I haven't eaten it in forever because it's not something they sell in the city but I remember it being so tasty as a kid. A lot of traditional local sweets use it, but when I think of lard I think of that.
What you described would sound lovely if it wasn't for anise being an evil flavor that doesn't belong in any food haha
I suspect what he meant was it doesn't affect how the recipe works. Of course there's a difference in flavour and texture, but your recipe won't fail if you want to make it vegetarian.
They look like they should be power ups in an old videogame, like maybe Simon Belmont would whip a clay pot open and they’d tumble out from inside.
In some parts of Sicily (a former Spanish colony), Day of the Dead is a pretty big deal involving the tidying up of the departed's grave, making "bones of the dead" cookies (so good!), and giving presents to children.
Totally different thing and it wasn't a colony. It was part of the lands the Spanish Habsburgs had Kingship over. This is an Aztec tradition.
Just left a comment about the Sicilian cookies Ossa de Morto. Had them a few times years ago when I lived near an Italian bakery. Very good but only available this time of year, so I had to travel into Boston just for cookies.
@melissalambert7615 ,
Always worth the trip.
@@napoleonfeanorYou are aware that November 2 is the feast of all souls celebrated by a few billion people globally and that has nothing to do with Aztecs?
@@melissalambert7615They’re easy to make but take a few days.
Great show! As a Mexican, I loved everything about it. My family is not a Día de Muertos practitioner, nor am i inclined to install an altar at home, but I will definitely try your recipe.Thanks!
If you use all butter, be sure to leave out a bit of the water when blooming your yeast. Butter contains water and will make your bread denser. Lard, having been rendered, is devoid of water. This is also the reason some pie crust recipes call for shortening. It makes them fluffier. When substituting butter for shortening, leave out some of the water or milk.
The easiest glaze you can make today is going to be half-n-half or whole milk and confectioners sugar. Powdered sugars have some corn starch added to prevent caking, this also helps the glaze hold together while it is drying.
Good point
Max, you're such a kneady guy. Thank you for the joy that you bring to the world.
It's good to rise to the occasion and bring the baking puns!
BAKE ME IN AN OVEN
Impossible for me not to cry during Coco.
I think one of my favorite things about your videos, other than the incredible history and recipes, is that any name or location or whatever sounds so natural when you say it. We can definitely tell you put a lot of work into these videos to make sure what you're saying is accurate!
I really enjoyed the history in this one. Day of the Dead feels like a better approach to the life cycle than a lot of other cultures do it in the world. Even if the name makes me think of the classic 80s horror movie.
I think a lot of cultures had similar festivals, because death was so prevalent. Some of us in the modern day have gotten rather distanced from death, and also from religion, which hosts a lot of these rituals, so we don't know what to do when death happens. Religion has plenty of downsides, but rituals around major life events can be very powerful and comforting. I hope with time that non-religious rituals around death and other events will develop, for those who don't wish to use the religious versions.
@@jonesnoriwell said. Far be it for me to push my own traditions, but I do think we fail to give folks space to grieve their losses adequately and cyclically. The four days for four years idea is rather genius.
@@tessie7e777 I agree.
@@tessie7e777Unfortunately it seems as though a lot of societies, especially western ones, don’t have much respect for the grieving process. You’re given just enough time to acknowledge what a substantial life event you’ve went through before you’re expected to keep pressing on as if nothing happened.
Ya se me antojo un pan de muerto 😋
Tu pronunciación es muy buena!
Muchas gracias por esta receta! 💕
I teach English to Mexican students and next week I’ll play your video in my class for our conversation club. I just wanted to let you know that this episode has come full circle:)
"I think I'm entitled to a little Pan de Muertos"
- Manny Calavera
Good afternoon!! It reminds me of the Italian Christmas bread "panetone". In Greece we make this Holiday bread in Easter we call it "tsourekia" the accent on "re". We also had two days a year to honor our deceased before Lent and on Saturday before Whit Monday. We make "Koleeva" a dish with boiled whole grains of wheat, sugar, raisins, grated chestnuts and almonds, sesame seeds, pomegranates seeds, fresh parsley, cinnamon and cloves (grounded), decorated with confectioner's sugar and/or with sugar icing making crosses, flowers and using almonds, raisins and pomegranates seeds to make other decorations. It's a dish coming to us from ancient times called "panspermia" pan=everything/the whole + spermia=seeds meaning every seed because the used various seeds, nuts and honey to make small cakes, (like energy bars) to give to friends and relatives. We also make a special bread "prosforo" which means "offering" with sourdough starter. Have a nice day!!!
It interesting that baking is so connected to architecture. The older houses did not have modern heating or even the most basic of insulation. So the weather outside was the temperature inside. Makes sense if your baking in the fall and the house is cooler makes sense the dough your making will rise slower. Hooray for central heating😊.
A great resume of the Dia de los Muertos sincretism and traditions. I like it a lot.
You and Jose should come with us one year to Old Town San Diego for Dia de Los Muertos. It's amazing. We make our own costumes and do it up big. You both would really enjoy it.
That does sound amazing. Love San Diego too.
@@TastingHistory You should see our costumes. It's a yearly thing for us. Although, wearing a costume does slow you down because everyone wants a picture with you.
Need to recognize your effort (and success) on pronunciating words even we Mexicans struggle to pronounce. Thank you so much for the love you put on this
I put up an ofrenda every year, but always buy my pan muerto from the panaderia, your recipe is wonderful and very traditional. I am sure anyones difuntos will be very happy to savor the smell of this bread on anyoneʻs ofrenda. Feliz Dia de Muertos!
LATAM resident here! LOVED Coco and your show! Love from Colombia max! 🇨🇴🇨🇴🇨🇴🇨🇴❤️❤️❤️❤️❤️
❤
My bday is past Dia de Muertos and I hate cake, so my “cake” was always pan de muerto. My favourite is the pink donuts you showed in one of the pictures.
I appreciate you trying this bread and telling the story so nicely and respectfully. Is a beautiful tradition and we love when foreign people appreciates it too.
I have three stops to make on the first and second of November. I bring their favorite foods, have a picnic with them and catch up. It's definitely about celebrating their lives and not being sad they moved on. I've grown up with this, it's what I know. But I never thought of it as, "healthy". I appreciate you saying that. It really is healing to mourn, then rejoice in their memory. Thank you for your very thoughtful video on this. Now if you'll excuse me. My alebrije chi mix Storm is saying it's bedtime. And my Aztec Chihuahua warrior Thunder is seconding that. 😂 Buenas noches Max y a todos. 🫶🏽💚🫶🏽💚
Fun fact: The water and flour mixture is basically glue. So you can glaze your bread and construct a pinata 🪅 at the same time! 😄👍🏽
Chinese Filipino here, and we have similar practices in my family, though I'm unsure as to how common these still are with others like mine since my family is really old school, traditional Chinese and also very devoutly Catholic (weird combo, I know). And we do it multiple times a year- during the (actual) New Year, the Lunar New Year, Ghost Month, and All Saints' Day.
When we go to visit my maternal grandparents' graves, my mom makes a point to bring foods and cola my grandmother loved and beer and cigarettes for my grandfather. We end up eating the offered food as well, but only after the incense we also offered has burnt out. We do something simpler for my paternal grandparents since they're interred at a temple, but still the same concept.
And we also still the tradition of burning joss paper which is supposed to be "money" for family members in the underworld. The practice is slowly being banned due to concerns about pollution, but my mom is quite stubborn about it.
Thanks for this, Max! I will be celebrating my dad this year. Though donuts were undoubtedly his favorite bread food, I think he would approve of these buns too. I can almost smell them through the screen!
Hey Max, long-time subscriber but I think this is the first time I have written a comment,. That bread looks a lot like the sweet bread we make in Greece usually around Easter called Tsoureki, but instead of Annise for spice, we use mahlab or mahlep or mahlepi, its the inside of the seed of a wild cherry species which is is ground up and tastes like bitter almond and cherry. I would love to see your take on Tsoureki at some point it would be lovely and I know you will like it :) lots of love from Greece, stay healthy and safe
The origins of this style of the bread are Mediterranean
Hola, from Mexico City, Mexico. Thanks for showing the traditional. As with all holiday foods over time there are now many versions. Chocolate, cream filled, different toppings, etc. Well done.
🙌🏽🇲🇽✨
Delightful! The history section is awesome. Thanks for the effort and time you invested to make this.
When I saw the photos at the beginning of the video, my first thought was that it looks a lot like duivekater, a type of bread from the Netherlands. After seeing the video, the similarities are striking. The biggest differences are the absence of orange blossom water, orange zest (duivekater uses lemon zest), and anise seed.
There's even a connection to a holiday, in the case of duivekater with Easter and Christmas.
As much as I love the recipes, I have to say I am fascinated with the history but also in awe of your careful pronunciations of different words - just fablous
This type of bread is a wonder. I found a similar recipe few years back, and it has been a type of bread i almost bake every year around Day of the Dead. There is no anis in this one or lard, but else its very close. Once again, such inspiration you spread to us. Motivation to go into the kitchen and bake some bread. Thank you, Max.
I'm counting back the days for día de muertos, its my favorite holiday because my grandparents and family can come back for a day to see us. Thanks for sharing this recipe with everyone and for telling the story of our holiday, born from two very different cultures, but still full of love and memories.
Your pronunciation of Spanish is exquisite. Is there anything this man doesn't do well?
Hahah we got flack for last weeks sachertorte 😅
@KetchupwithMaxandJose well, just leave out the flax 😂
yeah yeah Spanish… The real question is how well he pronounces the original "Aztec" 😆
@@VG-or1nu lmao
According to last week’s video he’s not very good at working with chocolate lol
That bread looked gorgeous, and now I have to find a way to incorporate the word wibbly into my everyday life 😁I can't wait for the website, thanks Max 😊
This bread is to die for!
That pun killed me 💀🤣
lolll im dead
This is perfect, I’ve just been invited to a Day of the Dead potluck, so I know what I’m bringing!
Huzzah! Hope it turns out delicious
I'd check with the people you're eating with. There's a good chance they'll have pan de muerto covered. Like bringing a pie to Thanksgiving, when five other people already had the same idea.
@@Khvalheim10 I definitely will, although we are uni students and only one of us is Mexican so just mayyyyybe I might be the only one making it.
Sweet, select, celebration
1st of month for a family occasion
A mourning for four days
Encapsulation of the ways
They loved, they were, they lived
The beauty of colour
In a season of change and wonder
The end connects us
To the start again
What a beautiful cultural outlook on death! (And beautiful results, wibbliness included). Ty for sharing!❤❤
While we do not offer pan de muerto that day, here in Peru we do have the tradition to gather around the grave of our loved ones with our family and we eat the meals and drinks they loved the most while they were with us in this life. We also serve an extra dish and we leave it at the grave so he/she can eat with us; legend says that the dish will appear empty the next day. Dia de los muertos is very special for us too!
Gracias, Max! Tlasohkamati! :D In my family we do it without lard and without eggs; it's the usual way on the northern Sierra of Puebla. Also, thank you for putting so much effort on pronouncing nahuatl and that ending -TL the way it is! :D Not even mexicans can do it! (most of us fail, haha). Thank you so much for such a nice episode Max!!!
As somebody who does a lot of posts and resources on Mesoamericsn history and archeology, as usual I thought you did a pretty good job here, I really apperciate the use of actual codex scans and the two more Romantic period style artworks used also being decently visually authentic. I will say, though, that calling the Toltecs a "Nahua civilization" is potentially contentious. That's certainly how the Aztec wrote about them, but if those accounts are more historical or entirely mythological is very debated and it's possible that what they describe as the Toltec civilization were not Nahuatl speaker or may have not even really existed at all! Similarly, it is likely that the Nahuatl poem mentioned was merely ascribed to Nezahualcoyotl rather then being actually written by him, but the poem itself still dates to around the time of Spanish contact or a century or so earlier, so it's still a legitimate piece of mostly Prehispanic poetry.
I love posts as yours it really is useful, and informative
Damn, I was fooled by the toltecayotl 😅 thanks for the info!
It is curious, what you are talking about the Toltecs, because the area where this tradition is strongest is in the area of Michoacan, which are the Purepechas who described themselves as direct children of the Olmecs, it is in this area where the most famous addition comes from. , but all cultures have their rituals, in the Mayan area of Mexico, people still take out the bones of their deceased, clean them and talk to them and before they used to put them in the offerings
weirdly we have the same tradition in egypt as bread was offered by the family of the deceased as way to support his soul in the after life and it's going till today.
Using a napkin with skulls on it to cover the dough was a nice detail.
reminds me of qingming jie/请明节/festival. chinese day of the dead. tomb sweeping, making food offerings at graves, memorials, and altars, eating 艾草糕 and qingtuan.
I maintain a sourdough starter so maybe you should do a history lesson on that. Can also double as a science lesson.
I love it when you are pleased by buy what you cook, mostly when you don't know what to expect.
Thank you for spreading this beautiful tradition on my ancestors.
I always admire your dedication to respecting the pronunciation of the names and languages you need to use in your videos.
You always pronounce words perfectly!
I love any holiday that features tamales! Thanks for doing this video that features the bread and more importantly, the origins of the customs.
I bet the temperature in an unheated Mexican house in early November would get pretty chilly.
Hi, Max! I've been a long time watcher and this video has reminded me of a Romanian Orthodox-Christian tradition that we have. When someone dies in Romania, we make something that is called "coliva", which is a sort of "death cake", that the families are supposed to offer to the people attending the funeral, in memory of the deceased. I think it is an interesting tradition and maybe a subject for one of your future videos.
Thank you!
Living in Mexico, I confess I always go for the easy option and buy them at the store, however your Pan de Muerto looks amazing! The best part for me are the "bones" on top.
Thank you for showcasing one of our many beautiful traditions ❤🇲🇽
There is also an italian version of this sweet, it's called "pan dei morti", and it's kind of similar to the mexican recipie!
I really appreciate all the hard work you guys put into these videos. I hope it’s still fun for you!
I'm in Mexico 🇲🇽 right now waiting to celebrate Dia de los Muertos. Right now flowers and pan de muerto are going to fly
I've made buenelos..a mexican sweet bread...not unlike donut holes. This receipe is from the famous james beard from his book, beard on bread. My family loves them but especially during Dia de los Muertos❤💀❤
In 80+ years when I die, I would love to have a natural burial. No coffins (unless the coffin is made of mycelium, which is a thing). Then I would love a tree to be planted right above me, so as my body decays and I return to the soil, I can provide nutrients to this tree and this tree will provide fruit or nuts. Right now I want to be an American Chestnut tree because it is a tree that provides food every single year and is protected so no one can cut me down.
To become a tree just standing in the Sun, waving in the breeze being able to drop nuts on people's heads that they can later eat makes me very happy
Peaceful.
My decedents can also have picnics beneath my shade and still spend time with me
love love love pan de muerto 🤤
another holiday pastry you should totally make, if you haven't already, is Rosca de Reyes! I think it's a variation of King Cake during Mardi Gras
Here in north italy we have too a "pane dei morti = bread of the deads " but it is totally different
I have seen this tradition in Poland of leaving food beer and vodka on the graves of loved ones and a candle lamp at Christmas Yours Pete from England
I always wondered what foods were put on the graves. Thanks, Max, for continued enlightenment 😊
Depends greatly from region to region and from family to family, I born in Veracruz and leaving even Seafood wasnt unheard of, along with Tamales, Chocolate, Tacos, Beer and Chileatole (A kind of spicy dense soup made with corn)
traditionally, you put the food which was the favorite of the passed loved one.
With all of the strife and crap going on in the world today, I need this channel more than ever. Thank you.
In northern Italy there's also a sweet treat usually served for All Saints Day and the Day of the Dead (1 and 2 November), also called bread of the dead, "pan dei morti", but it's more like a soft cookie prepared with cocoa almonds, crumpled biscuits, dried figs and rum or vinsanto. They are more flat, brown ovals usually covered with powdered sugar.
Amazing. I was just going to celebrate Samhain in conjunction with my Celtic ancestry, but in honor of my many Hispanic/Latino friends, I just might have to make this bread. I'm not a great baker, but it'll be easier than trying to make tamales. Love all of the work you put into these videos, Max. Much love.
Please don't use "Latinx", *we* don't. "Latino/Latina" is fine.
@@GiselleMFeuillet I really do want to thank you both. The interwebs have been pushing that word, and I honestly didn't know that it was frowned upon. I sincerely apologize for using it. Cheers!
@frijolitorefrito8565 apologies, sincerely. I truly didn't know.
@calebleland8390 No problem. I know it's being pushed as the politically correct alternative, but by people with a white savior complex.
I have heard many Latin people using it, so it is not only white people. Personally, I favor "Latine" as a gender-neutral descriptor, because it fits with the language better. I've seen Latin people using that one, too.
Day of the Dead Bread
I love Day of the Bread
Day of the bread
Hilariously, I got this notification while listening to the Coco soundtrack. Love that movie
Such great music.
I have always liked the idea of the Day of the Dead. To celebrate instead of mourn is a powerful thing.