Pan de Muertos (Mexican Bread of the Dead)

Pan de Muertos (Mexican Bread of the Dead)

Pan de muerto is a sweet yeast bread, or pan dulce, topped with a sugary orange glaze baked for Día de los Muertos (Day of the Dead) celebrations.

Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
208 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Gather the ingredients.
Step 5
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).
Step 6
Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze.
Step 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.
Step 8
Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.

Ingredients

  • 2 tablespoons white sugar
  • 3 cups all-purpose flour
  • 2 eggs, beaten
  • 1 tablespoon orange zest
  • 2 teaspoons orange zest
  • 2 teaspoons anise seed
  • 0.25 cup milk
  • 0.5 teaspoon salt
  • 0.25 cup white sugar
  • 0.25 cup warm water (110 degrees F/45 degrees C)
  • 0.25 cup orange juice
  • 0.25 cup margarine
  • 1.25 teaspoons active dry yeast

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