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Pan de Muerto

Pan de muerto ("Bread of the Dead") is a traditional Mexican sweet bread that's baked and consumed during Día de los Muertos celebrations.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
3 hrs 30 mins
Total Time
4 hrs 40 mins
Servings: 6 loaves
Calories: 857 kcal
Course: Dessert
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. In the bowl of a stand mixer, whisk together the bread flour, all-purpose flour, salt, and anise seed.
  4. 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.
  5. 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.
  6. Line two large baking sheets with parchment paper and set aside.
  7. 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.
  8. Shape the 6 large dough pieces into balls and place each of them on the prepared baking sheets.
  9. 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.
  10. 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.
  11. 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.
  12. Lightly cover with a kitchen towel and let it rise for 1 ½ more hours.
  13. 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.
  14. 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

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

% 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.