Pan de Muerto is a traditional Mexican sweet bread, lovingly prepared and consumed during the Day of the Dead (Día de Muertos) celebrations. This symbolic bread, often flavored with orange blossom or anise, represents an offering to the departed souls on an Ofrenda, bringing families together in remembrance and celebration.
Pan de Muerto: A Sweet Tradition
Pan de Muerto is a traditional Mexican sweet bread, lovingly prepared and consumed during the Day of the Dead (Día de Muertos) celebrations. This symbolic bread, often flavored with orange blossom or anise, represents an offering to the departed souls on an Ofrenda, bringing families together in remembrance and celebration.
Ingredients
- 0.25 cup warm milk (105-115°F/40-46°C)
- 2.25 teaspoons active dry yeast
- 0.5 cup granulated sugar plus 1 tsp for yeast
- 4 cups all-purpose flour plus more for dusting
- 0.5 teaspoon salt
- 4 large eggs room temperature
- 0.5 cup unsalted butter melted and cooled
- 1 tablespoon orange zest from 1 large orange
- 0.5 teaspoon orange blossom water or anise extract (optional)
- 0.5 cup granulated sugar for coating
- 0.25 cup orange juice for brushing
- 1 tablespoon orange zest for brushing
Instructions
- Activate Yeast: In a small bowl, combine warm milk (105-115°F), 1 teaspoon of sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine flour, remaining 1/2 cup sugar, and salt.
- Combine Wet & Dry: Add the activated yeast mixture, eggs, melted butter, orange zest, and orange blossom water (if using) to the dry ingredients.
- Knead the Dough: Mix on low speed until a shaggy dough forms, then increase to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- First Proof: Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- Shape the Bread: Punch down the dough gently. Reserve about 1/4 of the dough for decoration. Divide the remaining dough into two equal portions and shape each into a round loaf. Place on parchment-lined baking sheets.
- Create Decorations: With the reserved dough, form 'bones' and a 'skull.' Roll small pieces of dough into ropes, then press with your fingers to create bone-like indentations. For the 'skull,' roll a small ball. Arrange the bones and skull on top of the round loaves.
- Second Proof: Cover the shaped loaves loosely with plastic wrap and let them rise again in a warm place for 45-60 minutes, or until visibly puffy.
- Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown and cooked through. If browning too quickly, tent loosely with foil.
- Glaze & Coat: Once baked, let the bread cool slightly on a wire rack. While still warm, brush with orange juice and sprinkle generously with the 1/2 cup granulated sugar. Optionally, add fresh orange zest.
- Serve: Pan de Muerto is best enjoyed fresh with hot chocolate or coffee, as a beautiful centerpiece for your Day of the Dead celebration.
Notes
For an extra fragrant bread, add a few drops of orange blossom water or anise extract to the dough. If you prefer, you can skip the bone decorations and make a simple round loaf. Serve warm with Mexican hot chocolate or coffee.
