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Pan de Muerto Recipe: Traditional 8-Step Guide

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A traditional Mexican sweet bread made with orange zest, orange blossom water, and anise, featuring a soft, pillowy crumb and distinctive bone-shaped decorations.

Ingredients

Scale
  • 4 to 5 cups all-purpose flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 cup whole milk, warm
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 large orange, zested
  • 1–2 teaspoons orange blossom water
  • 1/2 teaspoon ground anise seed
  • 1 teaspoon salt
  • Confectioners’ sugar, for dusting
  • 1 egg, for egg wash
  • Water, for egg wash

Instructions

  1. Bloom the yeast: In a small bowl, combine warm milk, a pinch of sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl, combine flour, sugar, salt, orange zest, and anise. In a separate bowl, whisk eggs and melted butter. Add yeast mixture and egg mixture to dry ingredients. Mix until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a floured surface. Knead for 8-10 minutes until smooth and elastic. Add small amounts of flour or milk if needed to adjust consistency.
  4. First rise: Place dough in a greased bowl. Cover with a damp cloth or plastic wrap. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Shape the bread: Punch down the dough. Divide into portions. Form the main loaf into a round shape. Roll remaining dough into ropes for bones. Twist ropes over the top of the round loaf to create cross and bone shapes. Place on a parchment-lined baking sheet.
  6. Second rise: Cover shaped bread loosely. Let rise again for 30-45 minutes until puffy.
  7. Bake: Preheat oven to 350°F (175°C). Brush bread with egg wash. Bake for 25-30 minutes until golden brown. Cover with foil if browning too quickly.
  8. Glaze and cool: Mix orange blossom water with a little sugar and water to make a thin glaze. Brush over hot bread immediately after removing from oven. Let cool on a wire rack.

Notes

The key to soft pan de muerto is not overworking the dough. Knead just until smooth. The second rise is critical; if skipped, the bread will be dense. Orange blossom water is potent; start with 1 teaspoon. You can add raisins, cinnamon, or vanilla for variations. For gluten-free, use a 1:1 gluten-free flour blend, though texture will differ.

Nutrition

Keywords: pan de muerto, day of the dead, mexican sweet bread, orange blossom water, traditional recipe, holiday baking

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