Dutch-inspired Pan de Muerto

Ingredients

In this Dutch adaptation of Pan de Muerto, we incorporate stroopwafels, a beloved Dutch treat, into the dough to infuse it with a caramel flavor. Additionally, we use pearl sugar to decorate the bread, adding a touch of sweetness and crunch. These modifications give the bread a unique Dutch twist while still honoring the essence of the original Mexican recipe. We alse have the original recipe for Pan de muerto, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 1/2 tsp salt 1/2 tsp salt
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg 1/2 tsp ground nutmeg
• 150ml (2/3 cup) whole milk, warmed 150ml (2/3 cup) whole milk, warmed
• 100g (7 tbsp) unsalted butter, melted 100g (7 tbsp) unsalted butter, melted
• 2 large eggs 2 large eggs
• 4 stroopwafels, crushed 4 stroopwafels, crushed
• Pearl sugar, for decoration Pearl sugar, for decoration

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 53g, 18g
• Protein: 7g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, salt, cinnamon, and nutmeg.
2. 2.
   In a separate bowl, whisk together the warm milk, melted butter, and eggs.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
6. 6.
   Punch down the dough and knead in the crushed stroopwafels until evenly distributed.
7. 7.
   Divide the dough into portions and shape them into round loaves, making sure to create the traditional skull and bone shapes.
8. 8.
   Place the shaped loaves on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Sprinkle the loaves with pearl sugar, gently pressing it into the dough.
11. 11.
    Bake for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. 12.
    Remove from the oven and let the bread cool on a wire rack before serving.

Treat your ingredients with care...

• Stroopwafels — Crush the stroopwafels into small pieces to ensure even distribution throughout the dough.

Tips & Tricks

• If you can't find stroopwafels, you can substitute them with caramel cookies or caramel syrup for a similar flavor.
• For a more pronounced Dutch touch, sprinkle the bread with a mixture of cinnamon and sugar before baking.
• Serve the Pan de Muerto with a cup of warm Dutch hot chocolate for a cozy and indulgent experience.
• To make the bread extra festive, you can decorate it with colored icing or edible flowers.
• This bread is best enjoyed fresh, but you can store it in an airtight container for up to 3 days.

Serving advice

Serve the Dutch-inspired Pan de Muerto as a centerpiece during Day of the Dead celebrations or enjoy it as a delightful treat with a cup of tea or coffee. Slice it and spread some butter or Nutella for an extra indulgence.

Presentation advice

Place the Pan de Muerto on a decorative platter and sprinkle some powdered sugar over the top to resemble the traditional sugar skulls. You can also add fresh flowers or marigold petals around the bread for a vibrant and festive touch.