Print

Perfect Pan de Muerto Bread Recipe for Day of the Dead

pan de muerto recipe - featured image
Print Recipe

This Pan de Muerto recipe is the one I turn to every single Día de los Muertos. It’s a recipe built on experience, not guesswork, with authentic flavor from real orange blossom water and a touch of anise.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • ½ cup (120ml) warm milk (about 110°F), plus more for brushing
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • Zest from 1 large orange
  • 2 tablespoons orange blossom water
  • 1 teaspoon anise seed, lightly crushed
  • ½ teaspoon fine sea salt
  • For the topping: 2 tablespoons melted butter
  • For the topping: ¼ cup sugar mixed with 1 teaspoon cinnamon

Instructions

  1. Proof the yeast: In a small bowl, combine warm milk (about 110°F) with 1 tablespoon of sugar and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy and fragrant.
  2. Cream the butter and sugar: In the bowl of a stand mixer (or large bowl), beat softened butter and remaining sugar together until light and fluffy, about 2-3 minutes.
  3. Add wet ingredients: Beat in eggs one at a time, fully incorporating each. Add orange zest, orange blossom water, and crushed anise seeds. Mix until combined (mixture may look curdled).
  4. Combine dry ingredients: In a separate bowl, whisk together flour and salt. Gradually add to wet mixture, alternating with proofed yeast mixture. Start on low speed, then increase to medium.
  5. Knead the dough: Switch to dough hook and knead on medium-low speed for 8-10 minutes until smooth, slightly sticky, and pulls away from bowl sides. Add flour or milk as needed.
  6. First rise: Shape dough into a smooth ball, place in lightly greased bowl, cover with plastic wrap, and let rise in warm place for 1.5-2 hours until doubled in size.
  7. Punch down and divide: Gently punch down dough. Turn onto floured surface and divide into two equal pieces for two loaves.
  8. Shape the base: Take one piece, cut off about ¼, and set aside. Shape larger piece into a smooth round ball and place on parchment-lined baking sheet.
  9. Create the bones: Divide reserved ¼ piece into 4 equal pieces. Roll each into a 6-7 inch rope. Place on top of round base in a cross pattern, pressing ends into dough.
  10. Shape the skull: Take a walnut-sized piece of dough, shape into a round ball, and place in center of cross. Gently press a small indent in the center.
  11. Second rise: Cover shaped loaves loosely and let rise for 45 minutes to 1 hour until puffy and increased by about half.
  12. Preheat and egg wash: Preheat oven to 350°F (175°C). Beat remaining egg with 1 tablespoon water. Gently brush over entire surface of each loaf.
  13. Bake: Bake for 20-25 minutes until deeply golden brown and hollow when tapped on bottom. Rotate pans halfway through.
  14. Finish: As soon as loaves come out, brush generously with melted butter. Immediately sprinkle cinnamon-sugar mixture all over. Cool on wire rack for at least 20 minutes before slicing.

Notes

Don’t rush the rise. Handle the dough gently when shaping bones and skull. Use a thermometer for milk (110°F is ideal). Toast anise seeds for deeper flavor. The bread freezes well for up to 2 months. Flavor improves after a day.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, Mexican sweet bread, Día de los Muertos, orange blossom bread, anise bread, traditional Mexican bread

Find it online: https://zorbmeal.com/perfect-pan-de-muerto-bread-recipe-for-day-of-the-dead/