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Pan de Muerto Recipe (Day of the Dead Bread)

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  • Author: Maxine Dubois
  • Total Time: 4 hours 15 minutes–5 hours 25 minutes
  • Yield: 2 large loaves 1x
  • Diet: Vegetarian

Description

This pan de muerto recipe makes two buttery, orange-scented loaves with bone-shaped dough decorations and a coating of butter and sugar.

Ingredients

Scale

Dough

  • 500 grams all-purpose flour (approximately 4 cups), plus extra for dusting
  • 100 grams granulated sugar (½ cup)
  • 1½ teaspoons active dry yeast
  • 250 ml milk (approximately 1 cup plus 2 teaspoons), warmed
  • 4 eggs
  • 1 teaspoon kosher salt
  • 1 tablespoon orange zest
  • 1 teaspoon food-grade orange blossom water
  • 200 grams butter (approximately ⅞ cup, or 14 tablespoons), softened and diced

Egg wash

  • 1 egg, beaten
  • Pinch of granulated sugar
  • 1 tablespoon water

Finishing

  • Melted butter, for brushing
  • Granulated sugar, for sprinkling

Instructions

  1. Place the flour in a large bowl and make a well in the center. Add the sugar and yeast to the well, then pour in the warm milk. Gently move flour over the milk to cover the well. Cover the bowl and rest for 1 hour.
  2. Add the eggs, salt, orange zest, and orange blossom water. Mix until combined. Transfer to a lightly floured surface and knead for about 10 minutes.
  3. Gradually add the softened, diced butter and knead for another 10 minutes, until incorporated and the dough is smoother and more elastic. Alternatively, use a stand mixer with a dough hook on low speed, mixing the dough first and then gradually incorporating the butter.
  4. Return the dough to the bowl, cover, and let rise for approximately 1–2 hours, until doubled in size.
  5. Grease two baking sheets or line them with parchment. Divide the dough into three pieces. Shape two pieces into smooth balls, place one on each sheet, and flatten slightly. Keep the remaining dough covered. Cover the loaves and let rise for about 1 hour, until puffy.
  6. Preheat the oven to 350°F (175°C). Shape the reserved dough into four bone-shaped strips and two balls, using all the reserved dough.
  7. Beat the egg-wash egg with the pinch of sugar and water. Lightly brush the loaves. Cross two dough strips over each loaf in an X and place a dough ball in the center. Brush the decorations with egg wash.
  8. Bake for 35–45 minutes, until golden brown and baked through. Loosely cover with foil if the tops brown too quickly.
  9. Transfer to a wire rack. While warm, brush with melted butter and sprinkle with sugar. Let cool before slicing.

Notes

Gram measurements take precedence over approximate cup conversions.
For individual buns, bake at 350°F (175°C) for 16–25 minutes, depending on size.
Rising times vary with room temperature. Use the dough’s appearance as your guide.
Keep cooled, unfilled bread airtight at room temperature for up to 2–3 days, or freeze for up to 2 months.

  • Prep Time: 4 hours
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://www.cilantroparsley.com/mexican-day-of-the-dead-bread-recipe-pan-de-muerto/