The award-winning Mexican chef shares with 'Sunday Morning' viewers her recipe for a traditional sweet bread prepared for the holiday, known as 'bread of the dead.'
At the beginning of November, when Mexico celebrates the Day of the Dead/Día de los Muertos, a traditional sweet bread called pan de muerto is often left on the elaborate altars that people build in their homes to honor deceased loved ones. Elena Reygadas, one of Mexico's most renowned chefs, and owner of the Mexico City restaurant Rosetta and its sister bakery, La Panadería de Rosetta, shares with 'Sunday Morning' viewers her recipe for pan de muerto.
Add the butter in cubes and continue for 5 more minutes at low speed.4. Add 100 grams of sugar and knead at medium speed for 3 minutes.5. Add an additional 100 grams of sugar and knead for 5 more minutes, until the dough is smooth.6. Let sit at room temperature for around 30 minutes.7. Divide the dough in 20 portions of 80 grams for small pieces, or 5 portions of 350 grams for medium size. Reserve the rest of the dough to form the bone decorations.8.
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