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Classic Mexican Pan de Muerto: 5 Steps to Perfect Homemade Bread

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A traditional, fluffy Mexican sweet bread flavored with orange zest and anise, shaped into iconic bones and crosses. This recipe balances rich buttery dough with a sweet sugar glaze for a festive Dia de los Muertos treat.

Ingredients

Scale
  • 3 ½ to 4 cups (450-500g) all-purpose flour
  • ½ cup (100g) granulated sugar, divided
  • 2 packets (about 2 ¼ tsp) active dry yeast
  • 1 cup (240ml) warm milk (105°F-110°F)
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature (1 for dough, 1 for wash)
  • Zest of 1 large navel orange
  • ¼ cup (60ml) fresh orange juice
  • 1 teaspoon anise seeds, lightly crushed
  • 1 teaspoon salt
  • 2 tablespoons butter, melted (for glaze)
  • ½ cup (100g) granulated sugar (for rolling)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk, 1 tablespoon of sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. Mix dry ingredients: In a large bowl, whisk together flour, remaining sugar, crushed anise seeds, and salt. Make a well in the center.
  3. Combine wet and dry: Add the foamy yeast mixture, 1 egg, orange zest, and orange juice to the well. Stir until a shaggy dough forms.
  4. Knead the dough: Turn dough onto a floured surface and knead for 10-15 minutes until soft and slightly tacky. Alternatively, use a stand mixer on medium-low for 5-7 minutes.
  5. First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
  6. Shape the bread: Punch down dough and divide into two halves. Roll one half into a log for the body. Cut the other half into four pieces; roll two into ‘bones’ and place across the top, and roll the remaining two into crosses to place on top. Pinch ends to secure. Repeat for second loaf.
  7. Second rise: Cover shaped loaves and let rise for 45-60 minutes until puffy. Preheat oven to 350°F (175°C) during the last 20 minutes.
  8. Bake: Whisk remaining egg with water for an egg wash. Brush loaves and bake for 25-30 minutes until golden brown. Cover with foil if browning too quickly.
  9. Glaze: While baking, melt 2 tablespoons of butter. Immediately after removing from oven, brush loaves with melted butter and roll in the remaining sugar while hot.

Notes

Ensure eggs and butter are at room temperature to prevent shocking the yeast. Do not over-flour the dough; wet your hands if it sticks to maintain softness. The second rise is crucial for a light texture. If using instant yeast, mix directly into dry ingredients without activating in milk first.

Nutrition

Keywords: Pan de Muerto, Mexican bread, Dia de los Muertos, sweet bread, orange anise bread, holiday baking, traditional Mexican recipe

Find it online: https://zoeplate.com/classic-mexican-pan-de-muerto-5-steps-to-perfect-homemade-bread/