Dia de Los Muertos wouldn’t be the same without pan dulce. Our hosts explore the history of wheat and pan dulce, with a focus on the ubiquitous concha. Mexico City baker and instructor, Eliceo Lara, shares his childhood recipe for rebanadas. 
Eliceo Lara’s Rebanadas Recipe  
Instructions:  

Cut a loaf of bread into thick slices. Sourdough or brioche work great.  
Make a simple buttercream by incorporating 1/3 cup of room temperature butter and 1/3 cup of powdered sugar.    
Spread buttercream on your sliced bread.  
Separately, add a layer of regular granulated sugar to a flat plate.  
With the buttercream slide facing down, press your sliced bread to the sugar on the flat plate.  
When you lift it - the top of your bread (the side with buttercream) should be left with a thin crunchy layer of sweetness.  
That’s it! Enjoy with your coffee or tea in the morning.  

Want to take an online cooking class with Eliceo? Learn more here.  See omnystudio.com/listener for privacy information.