Pan de Muerto
Pan de Muerto is a soft, fluffy sweet bread traditionally made to honor Día de Muertos. Infused with orange zest and orange blossom water, this recipe captures the essence of the holiday with its delicate flavor and symbolic bone-shaped topping.
Equipment
Ingredients
- 4 cup all-purpose flour
- 1/4 oz active dry yeast
- 2/3 cup lukewarm milk
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 4 large eggs
- Zest of 1 orange
- 1/2 tsp orange blossom water
- 1/2 cup unsalted butter, at room temperature
- 2 tbsp melted butter, for brushing
- 1/4 cup granulated sugar, for sprinkling
Instructions
- In the bowl of a stand mixer, combine ½ cup flour, ⅓ cup lukewarm milk, and the yeast. Let it sit for 25–30 minutes to activate the yeast.
- Add the remaining flour, milk, sugar, salt, eggs, orange zest, and orange blossom water to the yeast mixture. Using the flat paddle attachment, mix on low speed until just combined.
- With the mixer running, add the room-temp butter in small chunks. Once fully added, switch to medium speed and beat for 10–15 minutes until the dough is soft and pulls away from the sides of the bowl.
- Shape the dough into a ball and transfer it to a lightly greased bowl. Cover with a towel and let it rise in a warm place for 1½ to 2 hours, until nearly doubled.
- Punch the dough down, gather the sides, and flip it over so the seam is on the bottom. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- The next day, uncover and let the dough rest at room temp for 1 hour.
- Transfer to a lightly floured surface. Cut off a small lime-sized piece to use for the “bones.” Divide the remaining dough in half and shape into two round loaves. Place on a parchment-lined baking sheet.
- From the reserved dough, pinch off two small balls for the tops. Then divide the rest into six strips. Roll each into a bone-shaped strip by lightly pressing with your fingers.
- Lightly brush the tops of each loaf with water, then arrange three strips in a crisscross pattern on each. Brush the center with water again and place the small dough ball on top.
- Cover the loaves with a towel and let rise again until doubled, about 1½ to 2 hours.
- Preheat your oven to 350°F. Bake for 20 minutes. Then loosely cover the loaves with foil and continue baking for another 20–25 minutes, until deep golden brown.
- Let the loaves cool completely. Brush with melted butter and generously sprinkle with sugar before serving.
Notes
- Make sure your milk is lukewarm—not hot—to properly activate the yeast.
- Orange blossom water adds a signature floral note but can be omitted if unavailable.
- Chilling the dough overnight deepens the flavor and improves texture.
- Don’t skip the final sugar dusting—it’s essential for that classic finish!
- Store leftover bread in an airtight container for up to 3 days or freeze for longer storage.
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