Description
Pan de Muerto is a traditional Mexican sweet bread enjoyed during the Day of the Dead celebrations. This soft, fragrant bread is flavored with orange zest, anise seeds, and orange blossom water, featuring characteristic bone-shaped decorations on top. It is lightly sweetened, buttery, and usually coated with sugar after baking for a slightly crisp, sweet exterior.
Ingredients
Scale
Dough
- 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
Decorations and finishing
- 1 tbsp flour (for the bones)
- Egg wash (from one beaten egg)
- Melted butter (for brushing)
- Sugar (for coating)
Instructions
- Activate yeast: Add the active dry yeast to the warm milk along with 1 tablespoon flour and 1 tablespoon sugar. Stir gently and allow the mixture to activate for about 5 minutes until it becomes foamy.
- Make the dough: In a large mixing bowl, combine the bread flour and the remaining sugar. Add the yeasty milk mixture and mix well. Incorporate the eggs and continue mixing until all the flour is integrated into the batter. Add the vanilla bean paste, anise seeds, orange blossom water, and orange zest, mixing thoroughly. Finally, add the melted butter and pinch of salt. Knead the dough with your hands for 5-7 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl and cover with plastic wrap. Let it rise in a warm spot for about 1 hour, or until doubled in size.
- Shape the loaves: Once risen, punch down the dough and divide it into 5 equal parts. Set aside one part (1/5) for the decorative bones. Shape the other 4 pieces into balls and arrange them on parchment-lined cookie sheets. You will need two sheet trays for baking.
- Make decorations: Add the 1 tablespoon of flour to the reserved dough and divide it into 5 parts. Cut one part into 4 small rounds for the tops of the loaves. Cut each of the other 4 parts in half to form the bone shapes.
- Assemble and second rise: Place two bone-shaped dough pieces in an “X” pattern on each loaf and top with a small round dough piece. Let the assembled breads rise again for 1 hour.
- Bake: Preheat your oven to 350°F (175°C). Brush the breads with egg wash to achieve a golden crust. Bake for 15-20 minutes or until lightly golden and cooked through.
- Finish: Remove breads from the oven and immediately brush them with melted butter. While still warm, coat the breads generously with sugar to finish.
Notes
- Use bread flour for a chewier, more structured texture.
- Orange zest and orange blossom water add authentic fragrance and flavor.
- Ensure the milk is warm but not hot to properly activate the yeast.
- The bone decorations are a signature visual element representing the Day of the Dead.
- For a shiny crust, brush with egg wash before baking.
- Consume within 2-3 days or freeze after cooling for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Mexican
Keywords: Pan de Muerto, Mexican sweet bread, Day of the Dead bread, anise bread, orange blossom bread, traditional Mexican baking
