Print

Classic Pan de Muerto – Soft & Sweet Day of the Dead Bread

pan de muerto - featured image
Print Recipe

This Classic Pan de Muerto is soft, sweet, and deeply aromatic—exactly what Day of the Dead bread should be. The texture is not quite brioche, not quite challah, but somehow better than both, with a fine and tender crumb and a sugary sheen.

Ingredients

Scale
  • 4 cups (500g) bread flour
  • 1/2 cup (100g) granulated sugar
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/2 cup (120ml) whole milk, warmed to 110°F
  • 4 large eggs, room temperature
  • 1/2 cup (113g) unsalted butter, softened
  • 1 tablespoon orange zest
  • 1 teaspoon orange blossom water
  • 1/2 teaspoon anise seed, lightly crushed
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted (for topping)
  • 2 tablespoons granulated sugar (for topping)
  • Optional: 1 tablespoon orange zest mixed into the sugar (for topping)

Instructions

  1. Bloom the yeast: In the bowl of a stand mixer, combine the warm milk (110°F), 1 tablespoon of the sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix the dough: Add the remaining sugar, eggs, orange zest, orange blossom water, crushed anise seed, and salt to the yeast mixture. Stir to combine. Add the bread flour, one cup at a time, mixing on low speed with the dough hook. Once all flour is incorporated, add the softened butter a tablespoon at a time, letting each piece get fully worked in before adding the next (about 3-4 minutes).
  3. Knead: Knead on medium speed for 8-10 minutes until the dough is smooth, supple, and slightly tacky. It should pass the windowpane test.
  4. First rise: Shape the dough into a ball and place in a lightly greased bowl. Cover tightly with plastic wrap and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
  5. Shape the loaf: Punch down the dough gently. Turn out onto a lightly floured surface. Divide into two pieces: one large piece (about two-thirds) for the main loaf, and one smaller piece (about one-third) for the decorative bone shapes. Shape the large piece into a smooth, round ball and place on a prepared baking sheet. Divide the smaller piece into four equal parts, roll each into a 6-inch long rope, and flatten slightly. Cut small slits along the edges of each rope to resemble bones. Place two…
  6. Second rise: Cover the shaped loaf loosely with plastic wrap and let rise for another 45 minutes to 1 hour, until puffy and almost doubled.
  7. Bake: Preheat oven to 350°F (175°C). Brush the risen loaf gently with melted butter. Bake for 25-30 minutes, rotating the pan halfway through, until deep golden brown and hollow when tapped. An instant-read thermometer should read 190°F in the center.
  8. Finish: Remove from oven and let cool on the pan for 5 minutes, then transfer to a cooling rack. While still warm, brush with more melted butter and sprinkle generously with sugar. Let cool completely before slicing (about 2 hours).

Notes

Temperature matters: use warm milk (110°F), room-temperature eggs, and softened butter. Don’t over-flour your work surface. Watch the anise seed—a little goes a long way. Use the oven light for proofing if your kitchen is cold. Brush with butter twice: once before baking for a golden crust, and once after baking for the sugar to stick. Make the bone shapes thicker than you think (about 3/4 inch thick) so they don’t disappear during baking. Never skip the salt. The bread develops a more pronounced orange flavor after a day. Store in an airtight container at room temperature for up to 3 days. Freezes well for up to 3 months.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, Mexican bread, orange bread, anise bread, holiday bread, traditional Mexican bread

Find it online: https://sofiaspice.com/classic-pan-de-muerto-soft-and-sweet-day-of-the-dead-bread/