📝 About This Recipe
An iconic centerpiece of Mexico's Día de los Muertos, this 'Bread of the Dead' is a soft, buttery brioche-style loaf scented with orange zest and orange blossom water. The unique shape features a central 'cráneo' (skull) and crossed 'huesitos' (bones) representing the four cardinal directions and the cycle of life and death. Coated in crunchy sugar, this bread is a beautiful, aromatic tribute that perfectly balances citrus brightness with warm, yeasty richness.
🥗 Ingredients
The Yeast Starter (Leudante)
- 11 grams Active dry yeast (or one standard packet)
- 1/2 cup All-purpose flour (taken from the total flour amount)
- 1/2 cup Whole milk (lukewarm, about 110°F)
- 1 tablespoon Granulated sugar (to feed the yeast)
Main Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Granulated sugar
- 3/4 cup Unsalted butter (very soft, at room temperature)
- 3 pieces Large eggs (at room temperature)
- 2 tablespoons Orange zest (freshly grated)
- 1 tablespoon Orange blossom water (also known as Agua de Azahar)
- 1 teaspoon Anise seed (finely crushed)
- 1/2 teaspoon Salt
The Finishing Touch
- 1/4 cup Unsalted butter (melted for brushing)
- 1/2 cup Granulated sugar (for coating the top)
👨🍳 Instructions
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1
In a small bowl, whisk together the lukewarm milk, 1 tablespoon of sugar, 1/2 cup of flour, and the yeast. Let it sit in a warm spot for 15 minutes until it becomes very bubbly and foamy.
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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 seed, and orange zest. Create a well in the center.
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3
Pour the foamy yeast mixture, the three eggs, and the orange blossom water into the well. Using your hands or a dough hook, begin mixing until a shaggy dough forms.
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4
Gradually add the softened butter, one tablespoon at a time, kneading it into the dough. The dough will be very sticky at first, but resist the urge to add too much flour.
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5
Knead the dough for 10-15 minutes by hand (or 8 minutes in a mixer) until it is smooth, elastic, and pulls away from the sides of the bowl. It should have a beautiful, silky sheen.
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6
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free area for about 1.5 to 2 hours, or until it has doubled in size.
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7
Gently punch down the risen dough. Divide it into 6 or 8 equal portions for individual loaves. Reserve a small handful of dough (about 1/4 of each portion) to create the 'bones'.
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8
Shape each large portion into a smooth, tight ball and place them on a baking sheet lined with parchment paper, leaving plenty of space between them.
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9
With the reserved small portions, roll out thin ropes. Use your fingers to press down as you roll to create 'knobs' that look like bones. Cross two 'bones' over each loaf. Roll a tiny ball to represent the skull and place it firmly in the center.
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10
Cover the shaped loaves lightly with plastic wrap and let them rise again for 45-60 minutes until puffy.
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11
Preheat your oven to 350°F (175°C). Bake the loaves for 25-30 minutes, or until they are a deep golden brown and sound hollow when tapped on the bottom.
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12
Remove from the oven and let them cool for just 5 minutes. While still warm, brush the entire surface generously with melted butter.
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13
Immediately sprinkle or dunk the buttered loaves into the granulated sugar until the top and sides are well-coated. Let them cool completely before serving.
💡 Chef's Tips
For the softest crumb, ensure your eggs and butter are truly at room temperature before starting. If the 'bones' keep sliding off during the second rise, use a tiny drop of water to act as glue to secure them to the main loaf. Don't overbake! The bread should be golden, but because of the high butter and egg content, it can dry out quickly if left too long. If you can't find orange blossom water, you can substitute with a tablespoon of fresh orange juice, though the floral aroma will be less traditional. To get the perfect sugar coating, ensure the bread is still quite warm when you apply the butter and sugar.
🍽️ Serving Suggestions
Serve warm with a cup of traditional Mexican Hot Chocolate (spiced with cinnamon). Enjoy alongside a bowl of Champurrado (a thick, chocolate-based atole). Slice the bread in half and fill it with sweetened whipped cream or dulce de leche for an indulgent treat. It is traditionally enjoyed in the morning or as an evening 'merienda' while remembering loved ones. Pairs beautifully with a strong black coffee or 'Café de Olla'.