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Pan de Muerto (Bread of the Dead)

Close-up of golden brown Pan de Muerto buns topped with coarse sugar crystals, arranged on a marble surface.
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A traditional sweet Mexican bread flavored with orange and anise, decorated with bone-like shapes, perfect for Día de Muertos celebrations.

Ingredients

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  • 1 cup warm milk (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • ½ cup granulated sugar, plus more for topping
  • 4 cups all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • ½ cup unsalted butter, softened
  • 1 teaspoon orange zest
  • ½ teaspoon anise seed (optional)
  • 2 tablespoons orange blossom water or milk for brushing

Instructions

  1. In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let stand for 5-10 minutes until foamy.
  2. Add the remaining sugar, flour, salt, eggs, and softened butter to the yeast mixture. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Punch down the dough and divide it into two portions: one large portion for the loaf and a smaller portion for decorations.
  6. Shape the larger portion into a round loaf. Place on a baking sheet lined with parchment paper.
  7. From the smaller portion, shape pieces into ‘bones’ and a ‘teardrop’ shape to decorate the top of the loaf, adhering them with a little water or egg wash.
  8. Cover the shaped bread loosely with plastic wrap and let rise for another 30-45 minutes.
  9. Preheat your oven to 350°F (175°C).
  10. Bake for 30-40 minutes, or until golden brown and hollow-sounding when tapped.
  11. While the bread is still warm, brush the top with orange blossom water or milk. Sprinkle generously with sugar.

Notes

  • For a stronger anise flavor, lightly crush the anise seeds before adding them to the dough.
  • If you don’t have orange blossom water, you can use a little more orange zest or a splash of orange extract.
  • The ‘bone’ shapes can be made by rolling dough into ropes and crossing them over each other.
  • This bread is best enjoyed fresh but can be stored in an airtight container for a couple of days.

Nutrition

Find it online: https://recipestokeep.com/pan-de-muerto-recipe/