Pan de Muerto
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4.8
30 reviews
Excellent
Pan de Muerto
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Pan de muerto ("Bread of the Dead") is a traditional Mexican sweet bread that's baked and consumed during Día de los Muertos celebrations.
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Ingredients
- ⅔ cup whole milk
- 2 ¼ teaspoons active dry yeast
- ½ cup granulated sugar
- 2 ½ cups bread flour
- 2 ½ cups all-purpose flour
- 1 teaspoon fine salt
- 1 teaspoon anise seed
- 1 cup unsalted butter, melted
- 4 large eggs
- 2 teaspoons orange zest (about 2 medium oranges)
- 1 teaspoon oil
For the topping
- ¼ cup unsalted butter, melted
- 1 teaspoon orange zest (about 1 orange)
- ½ cup granulated sugar
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Instructions
- In a cup or bowl, heat the milk in the microwave in 15-second increments or on the stove until it's just warm to the touch. A thermometer should read around 110°F-115°F.
- Stir in the yeast and sugar to combine, then loosely cover with plastic wrap and let it stand for 5 minutes until it gets very foamy.
- In the bowl of a stand mixer, whisk together the bread flour, all-purpose flour, salt, and anise seed.
- Attach the dough hook to the mixer and add the melted butter, eggs, orange zest, and yeast mixture. Mix on medium-low speed for 6-8 minutes, until the dough becomes smooth and elastic and pulls away from the bowl.
- Coat a large bowl with oil and transfer the dough to the bowl, shaping it into a ball. Cover it with a kitchen towel and let it rise for 2 hours until doubled in size.
- Line two large baking sheets with parchment paper and set aside.
- Divide the dough into 6 equal pieces, then cut 1/4 off of each piece and set it aside to create the bone shapes that will drape across each loaf.
- Shape the 6 large dough pieces into balls and place each of them on the prepared baking sheets.
- Make the bone-shaped decorations for each loaf. Tear a small piece off of each of the 6 dough remaining dough pieces. Roll each into a small ball and set aside. Drape the two long bones over each of the loaves in a cross shape, the top with the two balls.
- Divide each of the remaining 6 dough pieces in half to create 12 equal-sized pieces. Roll each piece into a long rope about 7-inches in length. Pinch the ropes at intervals to make them look like bones.
- Drape 2 of the long rope pieces over each of the loaves in a criss-cross shape, then top each with one of the small balls.
- Lightly cover with a kitchen towel and let it rise for 1 ½ more hours.
- 15 minutes before the resting time is over, preheat the oven to 350°F. Bake for 35-40 minutes, until the tops are golden brown and the bread is fully cooked through. Allow to cool for at least 30 minutes.
- Make the topping by whisking together the melted butter and orange zest in a small bowl or cup. Brush the melted butter mixture all over the top of the loaves, then roll or brush in the granulated sugar.
Notes
- This recipe yields 6 medium loaves, but it can be divided to make 2 large loaves or 12 individual small loaves. You may need to adjust the cooking time accordingly.
Nutrition Information
Show Details
Serving
1loaf
Calories
857kcal
(43%)
Carbohydrates
97g
(32%)
Protein
18g
(36%)
Fat
45g
(69%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
2g
Cholesterol
229mg
(76%)
Sodium
453mg
(19%)
Potassium
224mg
(6%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
1412IU
(28%)
Vitamin C
1mg
(1%)
Calcium
84mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6loaves
Amount Per Serving
Calories 857 kcal
% Daily Value*
| Serving | 1loaf | |
| Calories | 857kcal | 43% |
| Carbohydrates | 97g | 32% |
| Protein | 18g | 36% |
| Fat | 45g | 69% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 2g | 100% |
| Cholesterol | 229mg | 76% |
| Sodium | 453mg | 19% |
| Potassium | 224mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 1412IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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