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Classic Pan De Muerto: Easy 5-Step Traditional Recipe

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A traditional Mexican sweet bread for Day of the Dead, featuring a soft, citrus-infused dough with bone-shaped decorations and a glossy orange blossom glaze.

Ingredients

Scale
  • 4 to 4.5 cups all-purpose flour
  • 2 packets active dry yeast (or one 7g packet)
  • 1 cup whole milk, warmed to 110°F
  • 1 tablespoon granulated sugar (for yeast)
  • 2 large eggs, room temperature
  • 1 extra egg yolk
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon salt
  • 1 tablespoon orange blossom water
  • 1 teaspoon anise seeds, crushed
  • 1/4 cup unsalted butter, melted (for topping)
  • 1/2 cup granulated sugar (for topping)
  • Extra flour for dusting
  • 1/2 cup confectioners’ sugar (for glaze)
  • 1–2 tablespoons milk (for glaze)
  • 1 teaspoon orange blossom water (for glaze)

Instructions

  1. Activate the yeast: Combine warm milk (110°F), 1 tablespoon sugar, and yeast in a small bowl. Let sit for 5-10 minutes until foamy.
  2. Mix wet ingredients: In a large bowl, beat eggs and yolk with remaining sugar. Add softened butter, orange blossom water, and crushed anise seeds. Whisk until creamy.
  3. Combine wet and dry: Pour activated yeast into egg mixture. Add salt. Gradually add flour (starting with 3 cups), mixing until dough pulls away from sides but remains slightly tacky.
  4. Knead dough: Turn dough onto a floured surface. Knead for 8-10 minutes until smooth and elastic.
  5. First rise: Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  6. Shape the loaf: Punch down dough. Divide into three parts. Roll two parts into smooth balls. Roll the third part into thin snakes for bones and cross pieces. Arrange decorations on the round loaves on a parchment-lined baking sheet.
  7. Second rise: Cover shaped loaves and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
  8. Bake: Brush loaves with melted butter and roll in granulated sugar to coat. Bake for 25-30 minutes until golden brown and hollow when tapped.
  9. Glaze: Mix confectioners’ sugar, milk, and orange blossom water. Brush glaze over warm bread immediately after removing from oven.
  10. Cool: Let bread cool on a wire rack for 30 minutes before slicing.

Notes

Ensure yeast is fresh and milk is not too hot to avoid killing the yeast. Dough consistency varies by humidity, so trust your hands over exact measurements. For a shinier crust, an egg wash can be used before adding sugar, though butter and sugar provide a rustic finish. The bread is best the next day as flavors develop.

Nutrition

Keywords: pan de muerto, day of the dead, mexican bread, orange blossom water, traditional recipe, sweet bread, holiday baking

Find it online: https://lirafood.com/classic-pan-de-muerto-easy-5-step-traditional-recipe/