📝 About This Recipe
Pan de Muerto is a soft, citrus-scented brioche-style bread traditionally prepared for Mexico's Día de los Muertos celebrations. This deeply symbolic bread is decorated with dough 'bones' and a 'skull' to represent the deceased, then finished with a coating of butter and sugar. Its unique aroma, derived from orange blossom water and anise seeds, makes it an essential and comforting centerpiece for any holiday altar or family gathering.
🥗 Ingredients
The Yeast Starter
- 1/2 cup Warm milk (between 105-115°F)
- 1 packet Active dry yeast (approx. 2 1/4 teaspoons)
- 1 teaspoon Granulated sugar (taken from the main sugar portion)
- 1 tablespoon All-purpose flour (taken from the main flour portion)
The Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Anise seeds (slightly crushed to release oils)
- 1 tablespoon Orange zest (from about 1 large orange)
- 3 pieces Large eggs (at room temperature)
- 1 teaspoon Orange blossom water (essential for authentic flavor)
- 1/2 cup Unsalted butter (softened to room temperature)
The Topping
- 3 tablespoons Unsalted butter (melted)
- 1/4 cup Granulated sugar (for coating)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm milk, yeast, 1 teaspoon of sugar, and 1 tablespoon of flour. Let it sit for 10 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the remaining flour, sugar, salt, crushed anise seeds, and orange zest.
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3
Create a well in the center of the flour mixture and pour in the yeast starter, the eggs, and the orange blossom water.
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4
Mix by hand or with a dough hook on low speed until a shaggy dough forms. Gradually add the softened butter, one tablespoon at a time, ensuring each piece is incorporated before adding the next.
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5
Knead the dough for about 10-12 minutes by hand or 7-8 minutes in the mixer. The dough should be smooth, elastic, and slightly sticky but should pull away from the sides of the bowl.
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6
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Gently punch down the risen dough. Reserve about 1/4 of the dough to create the decorations. Shape the remaining 3/4 of the dough into a smooth, round loaf and place it on a parchment-lined baking sheet.
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8
Divide the reserved dough into 5 small pieces. Roll 4 of them into ropes about 6 inches long. Use your fingers to press into the ropes as you roll to create 'knobs' that look like bones. Roll the 5th piece into a small ball to represent the skull.
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9
Drape the 'bone' ropes over the main loaf in a cross pattern. Place the 'skull' ball in the center where the bones meet. Press down slightly so they adhere (you can use a drop of water as glue if needed).
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10
Cover the loaf loosely with plastic wrap and let it rise again for 45-60 minutes until puffy.
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11
Preheat your oven to 350°F (175°C) during the final 15 minutes of the second rise.
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12
Bake the bread for 20-25 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
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13
Remove from the oven and let it cool for just 5 minutes. While still warm, brush the entire surface generously with melted butter.
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14
Immediately sprinkle or dip the buttered loaf into the granulated sugar until evenly coated. Allow to cool completely before slicing.
💡 Chef's Tips
Always ensure your eggs and butter are at room temperature to achieve the softest crumb. If you cannot find orange blossom water, substitute with 1 tablespoon of orange juice, though the floral notes will be less intense. Don't over-flour your work surface; the dough should remain slightly tacky to ensure the bread stays moist. To check for doneness, use an instant-read thermometer; the internal temperature should reach 190°F (88°C). Store leftovers in an airtight container for up to 3 days, or toast slices the next day with a bit more butter.
🍽️ Serving Suggestions
Serve warm with a traditional Mexican Hot Chocolate made with cinnamon and chili. Pair with a hot cup of Champurrado (a chocolate-based atole) for the ultimate holiday experience. Enjoy a slice alongside Café de Olla, sweetened with piloncillo and spiced with cinnamon sticks. Serve as a sweet side to a savory bowl of Red Pozole during your Día de los Muertos feast. Dip individual pieces into a cold glass of milk, just like a local would.