📝 About This Recipe
This iconic Mexican sweet bread is the soul of the Day of the Dead celebrations, characterized by its soft, brioche-like crumb and fragrant notes of orange blossom and anise. The bread is famously decorated with dough 'bones' and a 'tear' on top, representing the deceased and the grief of the living. Coated in sparkling sugar and infused with citrus zest, this bread offers a warm, comforting embrace that bridges the gap between the earthly and the spiritual realms.
🥗 Ingredients
The Yeast Starter
- 11 grams Active dry yeast (one standard packet)
- 1/2 cup Warm milk (between 105°F and 110°F)
- 1/2 cup All-purpose flour (taken from the total flour amount)
- 1 tablespoon Granulated sugar (to feed the yeast)
The Main Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Granulated sugar
- 1 teaspoon Salt (fine sea salt preferred)
- 1 tablespoon Anise seed (whole or slightly crushed)
- 2 tablespoons Orange zest (freshly grated)
- 2 teaspoons Orange blossom water (essential for authentic flavor)
- 3 large Eggs (at room temperature)
- 1/2 cup Unsalted butter (softened and cubed)
The Finish
- 1/4 cup Unsalted butter (melted, for brushing)
- 1/3 cup Granulated sugar (for coating the top)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm milk, 1 tablespoon of sugar, 1/2 cup of flour, and the yeast. Let it sit in a warm spot for about 10-15 minutes until it becomes very foamy and active.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the remaining flour, sugar, salt, anise seed, and orange zest. Create a well in the center.
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3
Pour the yeast starter, the eggs, and the orange blossom water into the well. Using a dough hook or your hands, begin mixing until a shaggy dough forms.
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4
Gradually add the softened butter, one cube at a time, while kneading. Continue kneading for 10-12 minutes by machine or 15-20 minutes by hand until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free area for 1.5 to 2 hours, or until it has doubled in size.
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6
Gently punch down the risen dough. Divide it into 6 equal portions. Set aside about 1/4 of each portion to create the 'bones' and the 'skull'.
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7
Shape the larger portions into smooth, round balls and place them on parchment-lined baking sheets, spacing them at least 3 inches apart.
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8
With the reserved dough, roll out small 'logs' for the bones. Press your fingers into the logs as you roll to create knobs that look like joints. Cross two bones over each round loaf. Roll a tiny ball for the 'skull' and place it right in the center where the bones meet.
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9
Cover the shaped loaves loosely with plastic wrap and let them rise again for 45-60 minutes until puffy.
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10
Preheat your oven to 350°F (175°C). Bake the loaves for 20-25 minutes until they are a beautiful golden brown and sound hollow when tapped on the bottom.
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11
Remove from the oven and let them cool for just 5 minutes. While still warm, brush the entire surface of each loaf generously with melted butter.
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12
Immediately sprinkle or dip the buttered loaves into the granulated sugar until evenly coated. Let them finish cooling completely on a wire rack.
💡 Chef's Tips
Temperature is key; ensure your eggs and butter are at room temperature so they incorporate without breaking the dough's structure. If the dough feels too sticky, resist the urge to add too much flour; keep kneading and the gluten will eventually provide the structure you need. For a more intense citrus flavor, rub the orange zest into the sugar before adding it to the flour to release the essential oils. Don't skip the orange blossom water; it provides the signature floral aroma that defines authentic Pan de Muerto. To prevent the 'bones' from sliding off during the second rise, you can use a tiny dab of water to 'glue' them to the main loaf.
🍽️ Serving Suggestions
Serve warm with a cup of traditional Mexican Hot Chocolate (Spiced with cinnamon and whisked until frothy). Pairs beautifully with a thick 'Champurrado' (a chocolate-based atole). Enjoy a slice alongside a strong black coffee or 'Café de Olla'. For a modern twist, slice the bread in half and fill it with sweetened whipped cream or dulce de leche.