Dessert

Pan De Muerto Recipe

Name: Pan De Muerto Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: Mexican
Ingredients: 1 cup warm milk; ½ cup + 1 tbsp sugar; 4 ¼ cups bread flour + 1 tbsp for the bones; 10 ½ tbsp melted unsalted butter; 3 eggs; ½ oz active dry yeast; 1 orange (zest); 1 tbsp orange blossom water; ¼ tsp anise seeds; ½ tsp vanilla bean paste; Pinch of salt; 1 tbsp flour (for the bones); Egg wash (from one beaten egg); Melted butter (for brushing); Sugar (for coating)

ByMariam Harutyunyan January 9, 2026January 9, 2026

Jump to Recipe

Introduction

Pan De Muerto is a traditional Mexican sweet bread enjoyed during Día de los Muertos celebrations. Its soft, fragrant dough and distinctive bone-shaped decorations make it both a delicious treat and a beautiful centerpiece.

The image shows two pieces of light golden brown bread shaped like small figures with rounded heads, arms, and legs, covered with a layer of white sugar crystals giving a rough texture on top. The bread is placed on a white plate with a light brown rim, set on a white marbled surface. In the background, there is a blurred bottle leaning diagonally with a cream label and some colorful decorations. The scene looks warm and cozy with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm milk
½ cup + 1 tbsp sugar

4 ¼ cups bread flour + 1 tbsp for the bones
10 ½ tbsp melted unsalted butter

3 eggs
½ oz active dry yeast

1 orange (zest only)
1 tbsp orange blossom water
¼ tsp anise seeds

½ tsp vanilla bean paste
Pinch of salt

Instructions

Step 1: Add the active dry yeast to the warm milk along with 1 tablespoon of flour and 1 tablespoon of sugar. Stir to combine and let it activate for 5 minutes until frothy.

Step 2: In a large bowl, mix the remaining flour and sugar. Add the yeasty milk mixture and stir well. Incorporate the eggs until the flour is fully mixed in. Add vanilla bean paste, anise seeds, orange blossom water, and orange zest. Mix again.
Step 3: Add the melted butter and a pinch of salt. Mix with your hands and knead the dough for 5 to 7 minutes until smooth. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
Step 4: Once risen, punch down the dough and divide it into 5 equal parts. Set one part aside. Shape the other 4 portions into balls and place them on parchment-lined baking sheets (you will need two trays).

Step 5: Add 1 tablespoon of flour to the reserved dough and divide it into 5 parts. Cut one part into 4 small rounds. Cut the remaining 4 parts in half and shape them into bone-shaped strips.
Step 6: Place two bone-shaped strips on each round dough ball in an “X” pattern, then top with one round piece. Let the assembled breads rise again for 1 hour.
Step 7: Brush each bread with an egg wash and bake in a preheated oven at 350°F (175°C) for 15–20 minutes until golden.

Step 8: After baking, brush the breads with melted butter and coat them generously with sugar while still warm.

Tips & Variations

Use fresh orange zest from a juicy orange for the best citrus aroma.
If you don’t have orange blossom water, substitute with a teaspoon of orange extract.

For a softer crust, cover the breads with a clean towel while they cool.
Try adding a pinch of cinnamon for a warm spice note.

Storage

Store Pan De Muerto at room temperature in an airtight container for up to 3 days. To refresh, warm slices slightly in a toaster oven or microwave. For longer storage, freeze the bread wrapped tightly and thaw at room temperature before reheating.