Pan de Muertos (Mexican Bread of the Dead)

Pan de Muertos (Mexican Bread of the Dead)

Prep Time: 25 mins.  Cook Time: 45 mins   
Additional Time:2 hrs

This traditional pan de muerto recipe is subtly sweet with an orange-flavored glaze. 

What Is Pan de Muerto? 

Pan de muerto is a type of Mexican sweet bread that is associated with Day of the Dead, a Mexican holiday that is celebrated on November 1 and 2. 

The round bread symbolizes the cycle of life and death because of its circular shape. Extra dough is arranged on top to represent the skull, crossbones, and tears shed for the living. 

It is traditionally flavored with anise seeds and orange zest.  

ad Hinde and Jaimes

 

 

How to Make Pan de Muerto

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade pan de muerto:

  1. Make the bread dough. 
  2. Turn the dough out onto a floured surface and knead until smooth and elastic. 
  3. Cover and let rise in a warm place until doubled in size.
  4. Punch the dough down and shape into a large round loaf with a round knob on top. 
  5. Place on a baking sheet, loosely cover, and let rise again in a warm place. 
  6. Bake until golden brown. 
  7. Make the glaze, then glaze the cooled bread. 

Recipe Tip

Substitute 1/2 teaspoon anise extract for the anise seeds.

How to Store Pan de Muerto

Store the bread (ideally in a bread box or under a cake dome) at room temperature for up to three days. 

Ingredients

Bread:

  • ¼ cup milk
  • ¼ cup butter or margarine
  • ¼ cup warm water (110 degrees F/45 degrees C)
  • 3 cups all-purpose flour
  • ¼ cup white sugar
  • 2 teaspoons anise seed
  • 1 ¼ teaspoons active dry yeast
  • ½ teaspoon salt
  • 2 large eggs, beaten
  • 1 tablespoon orange zest

Glaze:

  • ¼ cup white sugar
  • ¼ cup orange juice
  • 2 teaspoons orange zest
  • 2 tablespoons white sugar

Directions

  1. To make the bread: Heat milk and butter in a medium saucepan over low heat until butter melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C).

  2. Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft.

  3. Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.

  4. Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour.

  5. Preheat the oven to 350 degrees F (175 degrees C).

  6. Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze.

  7. To make the glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes. Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.