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Pan de Muerto Recipe

Mexican · Bread · 55 min total

A traditional Mexican sweet bread baked for Día de Muertos, flavored with orange blossom and anise, and decorated with bone-shaped dough pieces.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 1/2 cup whole milk, warm
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 2 teaspoons orange blossom water
• 1 teaspoon anise seed
• 1/4 cup orange juice
• Zest of 1 orange
• 1 egg yolk beaten with 1 tablespoon water for glaze
• 1/4 cup melted butter for brushing
• 1/4 cup granulated sugar for dusting

Instructions

1. In a small bowl, dissolve yeast in warm milk with 1 teaspoon sugar; let stand 5 minutes until foamy.
2. In a large bowl, whisk together flour, remaining sugar, and salt. Make a well and add yeast mixture, softened butter, eggs, orange blossom water, anise seed, orange juice, and orange zest. Mix until a dough forms.
3. Knead dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
4. Punch down dough and divide into two equal pieces. Set aside about 1/4 of each piece to form bone decorations. Shape each main piece into a round loaf and place on parchment-lined baking sheets.
5. Divide reserved dough into small balls and roll into ropes. Form bone shapes: cross two ropes to make an X, then place a small ball in the center. Attach decorations to the top of each loaf. Cover and let rise 30 minutes.
6. Preheat oven to 350°F (175°C). Brush loaves with egg glaze. Bake for 20-25 minutes until golden brown. Cool on wire racks.
7. While still warm, brush with melted butter and dust generously with sugar.

Tips

• Orange blossom water can be found in Middle Eastern or specialty stores; substitute with 1 teaspoon vanilla extract if unavailable.
• For a more aromatic bread, add 1 teaspoon ground cinnamon to the flour mixture.
• Store in an airtight container at room temperature for up to 3 days.

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