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Easy Classic Pan de Muerto: Best Day of the Dead Bread

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A soft, pillowy, orange-scented bread traditionally made for Day of the Dead, topped with a sparkling sugar coating. This forgiving recipe yields a tender, brioche-like loaf that’s perfect for ofrendas or enjoying with hot chocolate.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ½ cup (120ml) whole milk, warmed to 110°F
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature, plus 1 for egg wash
  • 1 tablespoon orange blossom water
  • Zest of 1 large orange
  • 1 teaspoon salt
  • For topping: 2 tablespoons melted butter, ½ cup (100g) granulated sugar

Instructions

  1. Proof the yeast: In a small bowl, combine warm milk, 1 tablespoon sugar, and yeast. Let sit 5-10 minutes until foamy.
  2. Mix dry ingredients: In a large bowl, whisk together flour, remaining sugar, salt, and orange zest. Make a well in the center.
  3. Combine wet ingredients: In a separate bowl, whisk together proofed yeast mixture, 3 eggs, and orange blossom water. Pour into the well of dry ingredients.
  4. Mix the dough: Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface.
  5. Knead in the butter: Gradually knead softened butter into the dough, a little at a time, for 8-10 minutes until smooth, soft, and slightly tacky.
  6. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
  7. Punch down and divide: Gently punch down dough. Cut off about ⅓ and set aside for decorations. Divide remaining ⅔ into two equal pieces for loaves.
  8. Shape the loaves: Roll each large piece into a smooth ball. Place on a parchment-lined baking sheet, 4 inches apart. Flatten slightly into 1-inch thick domes.
  9. Shape decorations: Roll reserved dough into a ½-inch thick rope. Cut into 4-inch lengths. Roll ends slightly thinner to form bone shapes (8 total). Also roll 2 small balls for top knots.
  10. Assemble the bread: Brush domes lightly with water. Place bone pieces in an X pattern on each loaf. Press small ball in center where bones meet.
  11. Second rise: Cover loosely and let rise 45 minutes to 1 hour until puffy and almost doubled.
  12. Preheat and egg wash: Preheat oven to 350°F (175°C). Beat remaining egg with 1 tablespoon water and brush gently over each loaf.
  13. Bake: Bake for 20-25 minutes until deep golden brown (internal temp 190°F). Tent with foil after 15 minutes if browning too fast.
  14. Finish: Let cool on pan 5 minutes, then transfer to a cooling rack. While still warm, brush with melted butter and roll in granulated sugar.

Notes

Temperature matters: if kitchen is cold, dough may take longer to rise. Don’t skip the second rise. Use a light hand with egg wash. Roll in sugar while bread is warm but not hot. For best results, use a kitchen scale for flour.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, Mexican sweet bread, orange blossom bread, traditional bread

Find it online: https://tablemira.com/easy-classic-pan-de-muerto-best-day-of-the-dead-bread/