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A New Sweet for Day of the Dead

The Doughnut Project has teamed up with a resort on the Riviera Maya for a special Día de los Muertos doughnut.

Credit...Sonny Figueroa/The New York Times

Sweets decorated like skulls are typical of the Mexican celebration Día de los Muertos, or Day of the Dead, which runs from Oct. 31 to Nov. 2. This year, the Doughnut Project has collaborated with Miguel Gómez, the executive chef of Andaz Mayakoba, a resort on the Riviera Maya, to offer doughnuts flavored with orange blossom water and anise, like the Mexican pan de muerto (bread of the dead) baked for the holiday. The doughnuts, glazed in bright icing and sugared, are filled with cream and topped with a shortbread cookie “skull.”

Day of the Dead doughnuts, $4.75 each (available for preorder), through Nov. 4, the Doughnut Project, 10 Morton Street (Bleecker Street), 212-691-5000, thedoughnutproject.com.

Florence Fabricant is a food and wine writer. She writes the weekly Front Burner and Off the Menu columns, as well as the Pairings column, which appears alongside the monthly wine reviews. She has also written 12 cookbooks. More about Florence Fabricant

A version of this article appears in print on  , Section D, Page 3 of the New York edition with the headline: To Celebrate: Day of the Dead Sweet Treat. Order Reprints | Today’s Paper | Subscribe

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