Recipe Pan de Muerto, chocolate, dark, and pieces of peppermint bark

Tend to be pretty strict with the theme of the bread of the dead, all those that are filled, and in weird ways (which even now are not bread of the dead) I refuse to try them because I think they break up with one of the recipes and traditions of a beautiful mexican cuisine. Now, there are always exceptions to the rule, because, while we do not have fillings creamy and sticky I can try them out and explore other options, as is the case of this recipe, pan de muerto, chocolate, dark, and pieces of peppermint bark that was prepared by Diego Espinoza Herrera, the team of culinary for Williams-Sonoma Mexico in the city of Leon, Guanajuato; which turned out tasty, sweet and very fun to cook it. I hope I enjoy it as much as we do!


  • 500 gr flour
  • 150 gr sugar
  • 1cda (12gr) of dry yeast
  • 1 tsp of mexican vanilla extract Neilsen Massey
  • 3 eggs.
  • 5 gr salt.
  • 100 gr butter
  • 3 cditas of powdered mulling spices Williams Sonoma.
  • 1 egg for coating with 1 tbsp of water.
  • 1⁄4 cup melted butter.
  • 1⁄2 cup sugar.
  • 1 tbsp of cinnamon from Saigon Williams Sonoma
  • 340 gr chocolate drink Williams Sonoma
  • 300 ml cream to beat
  • 50 gr icing sugar
  • 150 gr of peppermint bark


1. Combine yeast with 1 tbsp flour and 1 tbsp of sugar.
2. Place in the mixer with the hook the flour, sugar, vanilla, salt, mulling
spices from Williams-Sonoma and start to knead until you begin to integrate everything.
3. Add the eggs and continue beating.
4. Add the yeast mixture and beat with the hook until it snaps off of
the sides.
5. Add the butter to room temperature and continue kneading for 10
minutes approximately.
6. Place the dough in a bowl lightly oiled and cover, stand in a
warm place until it doubles in volume.
7. Grease two trays and saw her strike out the dough, shape the bread in a bun if
you want a large bread or several guys, or medium, depends on the size
you want.
8. Bolearlos and place on the trays.
9. Set aside a part of the mass to the skull and huesitos.
10. Varnishing the bread and hitting the taps and the skull with the rest of the dough.
Sprinkle sugar if you want.
11. Leave to ferment and double its volume.
12. Bake at 180°C for 25 minutes or a little more if you decide to make a bread
larger size.
13. Out of the oven, paint with melted butter and sprinkle the sugar
and cinnamon. With blowtorch caramelize the bread.
14. While in a pot place the chocolate and melt stirring constantly.
15. Dip the bread in the chocolate to cover it and decorate with pecans, walnuts, almonds,
pistaches, and pieces of peppermint bark
16. For the cream, peppermint bark, whip the cream and add the sugar
glass little by little. While you melt the peppermint bark and leave to cool.
17. Mix the cream with the melted chocolate.
18. Submit with the cream.