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Best Pan de Muerto Recipe – Easy Homemade Day of the Dead Bread

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This Pan de Muerto recipe is a soft, slightly sweet bread infused with orange blossom and anise, perfect for Día de los Muertos celebrations. It’s a forgiving, crowd-pleasing recipe that honors tradition while being accessible to home bakers.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup (120ml) whole milk, warm (110°F/43°C)
  • 1/4 cup (60ml) orange juice, freshly squeezed
  • 1 tablespoon orange zest
  • 1 teaspoon orange blossom water
  • 1 teaspoon anise seed, crushed
  • 1/2 teaspoon salt
  • 1/3 cup (75g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • 1/4 cup (50g) granulated sugar (for topping)
  • 2 tablespoons unsalted butter, melted (for glaze)
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C), 1 tablespoon sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix the dough: In a stand mixer bowl, whisk together flour, remaining sugar, and salt. Add foamy yeast mixture, orange juice, orange zest, orange blossom water, crushed anise seed, softened butter, whole eggs, and egg yolk. Mix on low speed for 2 minutes until a shaggy mass forms.
  3. Knead: Increase speed to medium and knead for 8-10 minutes until dough is smooth and elastic. If sticky, add flour 1 tablespoon at a time; if dry, add warm milk 1 teaspoon at a time.
  4. First rise: Lightly oil a large bowl, place dough in it, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot for 1.5 hours, or until doubled in size.
  5. Shape the bread: Punch down dough and turn onto a lightly floured surface. Divide into two equal pieces. From one piece, cut off about 1/4 and set aside. Shape the large piece into a smooth ball and place on a parchment-lined baking sheet. Divide the reserved piece into 4 portions for ‘bones’ and roll each into a 6-inch rope; also form a small ball for the top knob. Press bones onto the dough in a cross pattern and place the knob in the center. Repeat with the second piece of dough.
  6. Second rise: Cover shaped loaves loosely and let rise for 45 minutes, until puffy and almost doubled.
  7. Preheat oven: Preheat oven to 350°F (175°C) about 15 minutes before the second rise is done.
  8. Egg wash: Whisk egg with 1 tablespoon water. Gently brush over each loaf.
  9. Bake: Bake for 25-30 minutes, rotating pans halfway, until deep golden brown and hollow when tapped. Internal temperature should reach 190°F (88°C).
  10. Glaze: Remove from oven and transfer to a cooling rack. While still warm, brush with melted butter and sprinkle with granulated sugar. Let cool at least 20 minutes before slicing.

Notes

For best flavor, do the first rise in the fridge overnight. The dough should be tacky, not sticky. If bones start to pull away during baking, dab a little water underneath to reattach. Watch the oven closely; if browning too fast, tent with foil.

Nutrition

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

Find it online: https://evabake.com/best-pan-de-muerto-recipe-easy-homemade-day-of-the-dead-bread/