Description
Pan De Muerto is a traditional Mexican sweet bread enjoyed especially during Día de los Muertos celebrations. This recipe creates a soft, fragrant bread flavored with orange zest, anise seeds, and orange blossom water, decorated with dough shaped to resemble bones and dusted with sugar for a beautiful, symbolic finish.
Ingredients
Scale
Dough
- 1/2 cup water, heated to 110°F (43°C)
- 1 (1/4-oz.) packet active dry yeast (2 1/2 tsp.)
- 4 cups (480 g) bread flour, divided
- 1/2 cup (100 g) plus 1 tsp granulated sugar, divided
- 2 tbsp finely grated orange zest (from about 2 oranges)
- 1 tsp anise seeds
- 1 tsp kosher salt
- 3 large eggs
- 1 tbsp orange blossom water
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
For Baking and Finishing
- Cooking spray
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Instructions
- Activate yeast: In a medium bowl, whisk together the warm water, yeast, 1/2 cup (60 g) bread flour, and 1 tsp sugar until smooth. Let the mixture sit undisturbed until it bubbles and nearly doubles in size, about 20 minutes.
- Prepare dry ingredients: In the large bowl of a stand mixer, rub the orange zest and remaining 1/2 cup (100 g) granulated sugar together with your fingertips to release aromas. Add the anise seeds, kosher salt, and remaining 3 1/2 cups (420 g) flour and whisk to combine evenly.
- Combine dough: Attach the dough hook to the stand mixer. Add the eggs, orange blossom water, and the yeast mixture to the dry ingredients. Mix on low speed for about 1 minute until dough starts coming together but is still shaggy and dry in places. Increase speed to medium and gradually add softened butter 1 tablespoon at a time, ensuring each addition incorporates before adding more.
- Knead dough: Increase the mixer speed to medium-high and beat the dough for 15 minutes. The dough should become elastic, smooth, and start slapping against the sides of the bowl.
- First rise: Spray a large bowl with cooking spray. Transfer the dough to the bowl and turn it once to coat all sides with grease. Cover with plastic wrap or a kitchen towel and let rise in a warm place until doubled in size, about 90 to 120 minutes.
- Divide dough: Gently deflate the risen dough by punching down to remove large air pockets. Turn the dough out onto a clean work surface (no flour needed). Pinch off about one-quarter of the dough (approx. 260 g) and set aside covered. Divide the remaining dough into two equal portions (about 390 g each).
- Shape loaves: Flatten one large portion into a circle. Stretch the right side towards the center, fold it in; repeat with the left, top, and bottom edges folding towards center, pinching seams to seal. Flip over so seam is underneath and use cupped hands to roll and tighten into a smooth ball by friction against the surface. Place loaf on a parchment-lined baking sheet near one corner. Repeat with the second large portion placing it diagonally opposite the first.
- Prepare decorative pieces: Divide reserved 260 g dough into 6 pieces. Roll 2 pieces into small balls (these will be the ‘skull’ decorations). Roll the remaining 4 pieces into 8-inch ropes; create 3 indentations in each rope with your fingers to mimic bones.
- Add decoration to loaves: Drape 2 ropes over each loaf crossing at the central divots so they form a cross pattern, representing bones. Place a small ball on top where the ropes cross on each loaf.
- Second rise: Loosely cover the decorated loaves and let them rise until puffy, about 30 to 45 minutes.
- Preheat oven: Position a rack in the center of the oven and preheat to 350°F (175°C).
- Bake loaves: Bake the loaves for 20 to 25 minutes until deeply golden. Tent loosely with foil and continue baking until an instant-read thermometer inserted into the bread’s center registers 190°F (88°C), about 10 to 15 minutes more. Remove from oven and let cool for 10 minutes.
- Glaze and sugar: Immediately brush the warm loaves with melted butter and sprinkle evenly with granulated sugar for a sweet, shiny finish.
Notes
- Use fresh yeast for best rise and fluffiness.
- Orange blossom water adds authentic floral aroma but can be omitted if unavailable.
- Letting the dough rise in a warm area speeds fermentation; avoid cold drafts.
- You can store leftover Pan De Muerto in an airtight container for up to 3 days or freeze for longer storage.
- Reheat slices gently before serving for a soft texture.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mexican
Keywords: Pan De Muerto, Mexican sweet bread, Día de los Muertos bread, anise bread, orange blossom bread, festive bread, traditional Mexican recipe
