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.
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