In Corsica, during the Feast of All Saints, tradition calls for eating “bread of the dead”—originally called “uga siccata” or “ugha secaïa” in the Bonifacian dialect. It is a sweet bread made with raisins and walnuts.
The bread of the dead is traditionally baked on the evening of All Saints’ Day, the eve of All Souls’ Day (November 2). Each family places “u panu di i morti” on the table as an offering to their deceased ancestors. In addition, families visit the cemetery to place flowers on the graves of their loved ones.
Tradition calls for a second ritual during this festival: chestnuts must be placed on windowsills. They are then prepared in various ways: roasted chestnuts, chestnut bread, chestnut cake, etc.
If you’re in Corsica for All Saints’ Day, I’m sure the scent wafting through the streets of the little Corsican villages on that day—with all the cakes and breads of the dead—will be an unforgettable experience. But until then, here’s my recipe.
Ingredients:
- 450 grams of flour
- 7 grams of yeast
- 90 grams of unsalted butter (softened)
- 80 grams of sugar
- Salt (a pinch)
- 3 eggs
- 1 beaten egg
- 150 milliliters of milk (warm)
- 100 grams of raisins
- 90 grams of walnuts (chopped)
- Lemon zest
Preparation:
Soak the raisins in water for about 30 minutes, then drain them.
Put the flour in a large bowl, make a well in the center, and add the sugar, butter, milk, yeast, and zest, then mix.
Add the salt and eggs, and mix gently.
Transfer the dough to a lightly floured surface and knead it for about 10 minutes, until it is smooth and elastic.
Add the raisins and walnuts and knead until they are incorporated.
Shape the dough into a ball, place it in a lightly oiled bowl, cover it with a clean towel, and let it rest for 1 hour to 1 hour and 30 minutes.
Brush the dough with the beaten egg and place it on a baking sheet lined with parchment paper.
Bake in a preheated oven at 180°C for 40–45 minutes.
Let the bread of the dead cool, and enjoy it… with respect.
