Serious Eats: Recipes

Pan de Muerto

Posted by María del Mar Sacasa, October 21, 2011

This recipe is adapted from Larousse de los Postres by Paulina Abascal.

Notes:
Liquid ingredients should be heated to between 100°F to 110°F.
Orange blossom water is available in the international aisle of many supermarkets and liquor stores, as well as Middle Eastern markets.

Printed from http://www.seriouseats.com/recipes/2011/10/dulces-pan-de-muerto-day-of-the-dead-recipe.html