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Pan de Muerto (Day of the Dead Bread)

Homemade Pan de Muerto breads cooling on wire rack with torn piece showing crumb structure
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A beautiful, buttery brioche-like bread with a hint of orange, traditionally baked for Mexico’s Día de Muertos. This recipe is a warm and tender way to honor loved ones.

Ingredients

Scale
  • 500 gr (about 4 cups) all-purpose flour
  • 15 gr (2 tbsp) active-dry yeast
  • 125 gr (⅝ cup) sugar
  • 1 teaspoon salt
  • 90 gr unsalted butter, softened
  • 3 large eggs, at room temp
  • Zest from one orange
  • 120 ml warm water (about 110°F)
  • 10 ml orange blossom water or orange essence (about 2 tsp)
  • 1 large egg, lightly beaten (for egg wash)
  • 2 tablespoons lard (or shortening)
  • Extra sugar for decorating
  • 30 gr melted butter to brush on after baking

Instructions

  1. Activate the yeast: In a small bowl, mix warm water and yeast. Let it sit for 5 minutes until it gets foamy. If it doesn’t, your yeast might be old.
  2. Make the dough: In a mixer bowl, combine flour, sugar, eggs, the yeast mixture, orange zest, and orange essence. Mix on low with a dough hook for about 2 minutes.
  3. Add the butter: Add the softened butter, one piece at a time. Continue mixing for 6-8 minutes until the dough is smooth, soft, and pulls away from the sides of the bowl. Resist adding more flour!
  4. First rise: Form the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm spot until it has doubled in size, about 45-60 minutes.
  5. Shape the bread: Punch down the dough. Set aside about 300 grams for the “bones” and “skulls.” Divide the rest of the dough into two large pieces or 16 smaller ones. Roll each into a tight ball and place on a parchment-lined baking sheet.
  6. Create decorations: With the reserved dough, roll two logs for each bread. Use your fingers to create “knuckles” or “bones.” Place them on top of the buns in a cross shape. Make a small ball for the “skull” and place it in the center.
  7. Second rise: Cover the shaped dough and let it rise again for 1-2 hours, or until it looks puffy and has doubled in size. Preheat the oven to 350°F (175°C). For an extra-shiny finish, brush with a beaten egg mixed with a bit of water.
  8. Bake: Bake small rolls for 15-17 minutes and larger breads a bit longer. They’re ready when the bottoms are golden and the tops are a rich golden color.
  9. Finish and serve: As soon as the bread comes out of the oven, brush it with the melted butter and sprinkle generously with sugar. Let them cool slightly on a wire rack before serving.

Notes

  • Serving Suggestions: This bread is best enjoyed with a warm cup of Mexican hot chocolate.
  • A quick tip: For a more rustic, everyday bread, you can skip the decorative bones and just make round loaves.
  • Storage: Pan de Muerto is best on the day it’s baked, but you can store it in an airtight container at room temp for up to 3 days. It also freezes well for up to a month.
  • Reheating: To bring it back to life, thaw frozen bread at room temp and warm it in a low oven (300°F) for a few minutes.

Find it online: https://recipesh.com/pan-de-muerto-mexican-bread-of-the-dead/