No Day of the Dead party (celebrated on November 2), is complete without the sweet, buttery bread, pan de muerto. Read on as Mexican-food expert and pastry chef Fany Gerson takes you through the process of making an authentic pan de muerto. Fany makes two loaves, in fact, because one is simply not enough (it’s that good).

Some tips to note: The bread is best eaten within a day of baking, but Fany thinks you’ll find it so delicious, there won’t be any left come November 3. If you do have leftover pan de muerto, turn it into a bread pudding. Baked loaves can be wrapped in plastic and frozen for up to 2 months.

For more information on Fany, visit her Web site: www.lanewyorkina.com, and check out her new book, My Sweet Mexico, for more authentic Mexican recipes.

Fany says there’s nothing better than pan de muerto and Mexican hot chocolate together. Browse all our hot chocolate recipes and try Fany’s amazing Mexican Hot Chocolate with Vanilla & Chile.

Pan de Muerto		Hot Chocolate Recipes

Orange blossom water, yeast packet, and hot chocolates (above) by Scott Phillips; Mexican frozen pops, courtesy of Fany Gerson; street scene, courtesy of Carolina Lopez.