5 Authentic Mexican Sweets to Sweeten Your Dia de Los Muertos

Overview

When it comes to celebrating Día de Los Muertos, no festivity is complete without a selection of authentic Mexican sweets that embody the rich culture and history of Mexico. In this article, we will explore five delicious traditional treats that are perfect for honoring loved ones during this vibrant holiday. Each dessert offers a unique taste experience, is suitable for all ages, and brings a sweet touch to the celebrations.
Estimated prep time for these recipes varies, but most take about 30 minutes to prepare, with additional time for chilling or baking; the difficulty level ranges from easy to moderate, and they hail from various regions of Mexico, including Oaxaca, Puebla, and Mexico City. The flavor profiles are diverse, featuring fruity, nutty, and chocolatey notes, ideal for sharing after dinner or as an afternoon delight over coffee.

Ingredients

• Pan de Muerto (Dead Bread):

  • 500g (4 cups) all-purpose flour
  • 150g (3/4 cup) sugar
  • 21g (3 tbsp) active dry yeast
  • 300ml (1 1/4 cups) warm milk
  • 100g (7 tbsp) unsalted butter, softened
  • 3 large eggs
  • Pinch of salt
  • Orange zest (from 1 orange)

• Dulce de Leche:

  • 1 can (395g) sweetened condensed milk

• Atole:

  • 1 liter (4 cups) milk
  • 100g (1/2 cup) masa harina
  • 150g (3/4 cup) sugar
  • 1 tsp vanilla extract or cinnamon sticks

• Buñuelos:

  • 250g (2 cups) all-purpose flour
  • 50g (1/4 cup) sugar
  • 2 tsp baking powder
  • 180ml (3/4 cup) warm water
  • Oil for frying
  • Cinnamon sugar for dusting

• Cempasuchil (Marigold) Cookies:

  • 250g (2 cups) all-purpose flour
  • 150g (3/4 cup) sugar
  • 100g (1/2 cup) butter, softened
  • 1 large egg
  • Cempasuchil (marigold) petals for flavoring

Step-by-Step Instructions

1. Pan de Muerto:

   1. In a bowl, combine warm milk and yeast. Let it sit for 10 minutes until frothy.

   2. In a large mixing bowl, mix flour, sugar, and salt. Add eggs, yeast mixture, butter, and orange zest.

   3. Knead the dough for 10-15 minutes until smooth. Place it in a greased bowl and let it rise for 1-2 hours.

   4. Shape into a round loaf, making a small ball for the skull shape on top. Let it rise for another hour.

   5. Bake at 180°C (350°F) for 30-35 minutes until golden brown.

2. Dulce de Leche:

   1. Place the can of sweetened condensed milk in a pot of boiling water and simmer for 2-3 hours, keeping it submerged. Be careful not to let the water evaporate completely.

3. Atole:

   1. In a pan, heat milk with sugar and vanilla or cinnamon. In a separate bowl, whisk masa harina with some cold milk until smooth.

   2. Gradually pour the masa mixture into the heated milk, stirring constantly until the mixture thickens (about 10 minutes).

4. Buñuelos:

   1. Combine flour, sugar, and baking powder in a bowl. Gradually add warm water to form a dough.

   2. Roll out and cut into circles. Heat oil and fry each side until golden brown (about 2-3 minutes).

   3. Dust with cinnamon sugar while warm.

5. Cempasuchil Cookies:

   1. Cream butter and sugar, then mix in the egg.

   2. Gradually add flour and marigold petals, forming a dough.

   3. Roll into balls, place on a baking sheet, and flatten slightly. Bake at 180°C (350°F) for 12-15 minutes.

Variations & Substitutions

For those with dietary restrictions:

• Vegan: Substitute eggs with flaxseed meal and use plant-based milk instead.
• Gluten-Free: Replace all-purpose flour with a gluten-free flour blend.
• Low-Sugar: Use sugar alternatives like stevia or erythritol in moderation.

Regional twists can include adding chocolate or nuts in the dough of Pan de Muerto for an extra flavor kick, or infusing the Atole with seasonal fruits like tamarind or mango. Modern versions might incorporate different spices such as cardamom or serve the Buñuelos with fruit preserves to add a contemporary twist.

Make Ahead, Storage & Reheating

Most of these sweets can be prepared up to three days in advance. Store Pan de Muerto in an airtight container at room temperature. Dulce de Leche can be kept in the fridge for up to 2 weeks. Atole can be reheated gently on the stove, adding a little milk if it has thickened.

For Buñuelos, consider storing them in a cool, dry place to maintain their crispiness. Reheat in an oven or air fryer at low temperature to revive their crunch.

Nutrition (Approx.)

Here’s an estimated breakdown of calories and macronutrients per serving:

• Pan de Muerto: 300 calories, 8g protein, 35g carbs, 15g fat
• Dulce de Leche: 150 calories, 3g protein, 24g carbs, 5g fat
• Atole: 250 calories, 5g protein, 40g carbs, 8g fat
• Buñuelos: 200 calories, 3g protein, 30g carbs, 9g fat
• Cempasuchil Cookies: 130 calories, 2g protein, 20g carbs, 6g fat

Serving Suggestions

Pair these delightful sweets with a strong espresso or cappuccino to accentuate their flavors. For dessert wine lovers, a light Vin Santo complements the rich taste of Dulce de Leche beautifully.

When plating, add garnishes such as a sprinkle of powdered sugar, or seasonal fruits like berries for a visual appeal, especially when serving kids. Cempasuchil petals can also make a stunning decoration that ties back to the holiday’s theme.

FAQs

• How long should buñuelos cool? Let them cool for 5 minutes before dusting with cinnamon sugar.
• Can I use cream instead of milk in atole? Yes, for a richer flavor.
• How do I keep Pan de Muerto moist? Store it in an airtight container and consume within a few days.
• Can I freeze cempasuchil cookies? Absolutely, they freeze well for up to 2 months.

Conclusion

These five authentic Mexican sweets not only celebrate Día de Los Muertos but also embody the culinary richness of Mexico. By using traditional techniques and ingredients, you can create a heartfelt tribute to your loved ones. Don’t hesitate to share your own versions and experiences with these delightful treats—let’s keep the spirit of those we cherish alive through the love of food!