Pan de Muerto (Bread of the Dead)
User Reviews
5
Pan de Muerto (Bread of the Dead)
Description
Pan de Muerto (Bread of the Dead) blends enriched dough ingredients like butter, milk, and eggs with aromatic anise seeds and fresh orange zest and extract, giving it a unique flavor profile. The dough requires thorough kneading to develop elasticity before it’s shaped into loaves with decorative dough "bones" on top that are typical for this bread. After a warm resting period, the dough doubles in size, ensuring a light texture once baked. The optional orange glaze adds a sweet, citrusy finish that complements the bread's delicate flavors.
The bread's texture balances softness with a slight chewiness, enhanced by the aromatic anise and citrus notes. It is a celebratory bread often presented during Day of the Dead festivities, symbolizing a meaningful tradition.
The dough can be divided to make multiple loaves, with one reserved for shaping decorative elements. It's important to monitor the dough's consistency when adding flour or water to maintain a soft but not sticky texture and to let it rise properly before baking or glazing. Leftover bread is best stored wrapped to keep it fresh.
Ingredients
- 1 butter unsalted, stick
- ½ cup milk
- ½ cup water
- 5 to 5 ½ cups all-purpose flour divided
- 2 active dry yeast packages
- 1 teaspoon salt
- 1 tablespoon anise seed whole
- ½ cup granulated sugar
- 2 tablespoons orange extract
- orange zest
- 4 egg
- Orange glaze see below (optional)
Orange Glaze:
- ½ cup granulated sugar
- 2 tablespoons orange zest grated
- 1/3 cup freshly-squeezed orange juice
Instructions
- In a saucepan over medium heat, warm butter, milk, and water; until butter has melted. Do not let boil.
- In a large mixing bowl, combine ½ cup of flour, yeast, salt, anise seed, and sugar. Slowly beat in the warm milk, orange extract, and orange zest until well mixed. Add eggs, one at a time, mixing through. Slowly add in another 1 cup of flour. Continue adding additional flour until the dough is soft but not sticky.
- Turn the dough out onto a lightly-floured board and knead for at least 10 minutes or until smooth and elastic. If the dough is dry add some water and if it’s too wet add some flour. Form the dough into a large ball and cut into four even pieces.
- Lightly grease a cookie sheet and place three dough balls on it. Cover loosely with plastic wrap and let rise in warm place until doubled in size, approximately 1 to 1 ½ hours.
- Reserve the fourth dough ball to make bones to place over the loaves. Reserve this dough in the refrigerator to slow down the rising process.
- Follow this video for instructions on how to decorate the bread.
- Preheat oven to 350 degrees F.
- Bake bread for approximately 25 to 30 minutes. When the bread is done it should sound “hollow” when thumped.
- In a saucepan over medium heat, combine sugar, orange zest, and orange juice; bring just to a boil so the sugar is completely dissolved. Remove from heat.
- Remove loaf from the oven and brush with the Orange Glaze.
- Another option is to melt two tablespoons of butter in a small pot. As soon as the bread comes out of the oven brush with melted butter and sprinkle sugar over them.
- Let the bread cool down and enjoy with a cup of Champurrado or cafecito.
Notes
- Reserve one dough portion to shape the decorative "bones" typically placed on top of the loaves during assembly.
- Adjust the flour or water quantity to achieve a soft but not sticky dough consistency while kneading.
- Let the dough rise in a warm place until doubled in size, typically 1 to 1 ½ hours, to ensure proper texture.
- The orange glaze is optional but adds a sweet citrus finish when applied after baking.
- Traditionally, a loaf is left on an altar with water to honor the spirits during Day of the Dead celebrations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3small loaves
Amount Per Serving
Calories 1228 kcal
% Daily Value*
| Serving | 1loaf | |
| Calories | 1228kcal | 61% |
| Carbohydrates | 249g | 83% |
| Protein | 33g | 66% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 223mg | 74% |
| Sodium | 884mg | 37% |
| Potassium | 464mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 72g | 144% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 20mg | 22% |
| Calcium | 133mg | 13% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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