Pan de Muertos (Bread of the Dead) is a rich sweet bread shaped into medium-sized rounds and decorated with criss-cross dough ropes pinched to look like "bones." The sweet and slightly anise flavored dough is brushed with a buttery orange sauce and sprinkled with sugar.
Whether you're celebrating Day of the Dead or simply looking for a delicious new bread to try, Pan de Muertos is a delightful contrast to the savory and spicy flavors often associated with Mexican cuisine.
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Why You'll Love This Recipe
- Traditional: This bread is a beloved tradition in Mexico, often enjoyed during the Day of the Dead celebrations.
- Rich and Flavorful: Pan de Muertos is a sweet and indulgent bread with a unique flavor profile.
What Is Pan de Muertos?
Pan de Muertos, or Day of the Dead Bread, is a traditional Mexican sweet bread that holds deep cultural significance. This beloved treat is often enjoyed during the Day of the Dead (Día de Muertos) celebration, a time to honor and remember loved ones who have passed away.
With its rich history and unique flavors, Pan de Muertos has become a cherished part of Mexican cuisine.
Ingredients Overview
This classic recipe features a soft and slightly sweet dough that is often shaped into a circular loaf with small, bone-shaped pieces on top. The bread is typically decorated sprinkled with sugar or sesame seeds.
The flavors of Pan de Muertos are often enhanced with the addition of spices like anise seeds, cinnamon, orange zest, and cloves, creating a warm and inviting aroma.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Pan de Muertos
Making Pan de Muertos is a simple process that involves a few steps. First, prepare the enriched sweet bread dough. Let the dough rise in a warm place until doubled in size.
Once risen, punch down the dough and divide into 6 balls. Pinch some dough off of each ball, using it to create the the "bones" and drape them over the top of each bread rounds. Bake the bread until golden brown and dust with powdered sugar.
Proof Your Yeast
- 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.
- 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.
Prepare The Enriched Dough
- In the bowl of a stand mixer, whisk together the bread flour, salt, and anise seed.
- 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.
Bulk Proof The Dough
- 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.
Shape The Criss-Cross 'Bones"
- Make the bone-shaped decorations for each loaf. Tear a small piece of dough off of each of the 6 dough dough balls. Roll each into a small ball and set aside.
- Pinch another piece of dough off each loaf and divide in half. Roll each into ropes about 7 inches long. Pinch the dough in intervals to make the 'bone' indentations. Drape the two pinched ropes over each of the loaves in a cross shape. Add the small ball at the top.
Proof and Bake Until Golden
- Lightly cover with a kitchen towel and let it rise for another 1 ½ hours, or until doubled in size.
- Preheat your oven to 350°F 15 minutes before the end of the second proofing. Bake for 35-40 minutes, or until the tops are golden brown and the bread is fully cooked through. Allow to cool for 30 minutes.
- Prepare the orange flavored topping by whisking together the melted butter and orange zest in a small bowl. Brush the melted butter and orange zest mixture all over the top of the loaves, then sprinkle granulated sugar over the tops of the loaves.
Serving Suggestions
Pan de Muertos is typically served with a cup of hot chocolate or atole, a traditional Mexican hot drink made with cornmeal and often flavored with cinnamon, vanilla, or chocolate. You can also serve with a cup of coffee or tea for a snack or dessert.
For a truly festive experience, serve Pan de Muertos on the Day of the Dead with other traditional Mexican treats.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- You can use lemon zest instead of orange zest if you prefer.
- Top with a glaze or icing.
- Instead of anise seeds, you can use a pinch of cinnamon or cloves for extra flavor.
Storage Options
- Store Pan de Muertos in an airtight container at room temperature for up to 2 days.
- Wrap in plastic wrap and freeze for up to 3 months.
Tips for Success
Here are a few tips for making this Bread of the Dead recipe:
- Be sure to proof your yeast first to know that it is good and active.
- Be careful not to get the milk too hot, or it will kill the yeast.
- Let the dough rise in a warm, draft-free place.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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- Large Rimmed Baking Sheets
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Frequently Asked Questions
Thinner dough ropes are easier to pinch and make the dimples to look like bone vertebrates. Pinch twice at each 'joint' area. I also pinch the small ball to look like a back vertebra!
Yes, this recipe makes 6 loaves about 7-8 inches in diameter and are enough for two to three people to share. You can make smaller rolls if you don't mind making a lot more dough 'bone' ropes!
You can use bread flour or all-purpose flour. I prefer bread flour when making enriched sweet breads, and they are lighter and fluffier than when using all-purpose flour.
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Get the Recipe!
Pan de Muerto (Day of the Dead Bread)
Equipment
Ingredients
- ⅔ cup milk
- 2 ¼ teaspoons active dry yeast
- ½ cup sugar
- 5 cups bread flour plus a little extra for work surface
- 1 teaspoon salt
- 1 teaspoon anise seed whole
- 1 cup salted butter melted
- 4 large eggs beaten lightly
- 2 teaspoons orange zest or lemon
For the topping
- ¼ cup salted butter melted
- 1 teaspoon orange zest about 1 orange
- ½ cup granulated sugar
Instructions
- 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.⅔ cup milk
- 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.2 ¼ teaspoons active dry yeast, ½ cup sugar
- In the bowl of a stand mixer, whisk together the bread flour, salt, and anise seed.5 cups bread flour, 1 teaspoon salt, 1 teaspoon anise seed
- 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.1 cup salted butter, 4 large eggs, 2 teaspoons orange zest
- 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.
- Make the bone-shaped decorations for each loaf. Tear a small piece of dough off of each of the 6 dough dough balls. Roll each into a small ball and set aside.
- Pinch another piece of dough off each loaf and divide in half. Roll each into ropes about 7 inches long. Pinch the dough in intervals to make the 'bone' indentations. Drape the two pinched ropes over each of the loaves in a cross shape. Add the small ball at the top.
- Lightly cover with a kitchen towel and let it rise for another 1 ½ hours, or until doubled in size.
- Preheat your oven to 350°F 15 minutes before the end of the second proofing. Bake for 35-40 minutes, or until the tops are golden brown and the bread is fully cooked through. Allow to cool for 30 minutes.
- Prepare the orange flavored topping by whisking together the melted butter and orange zest in a small bowl. Brush the melted butter and orange zest mixture all over the top of the loaves, then sprinkle granulated sugar over the tops of the loaves.¼ cup salted butter, 1 teaspoon orange zest, ½ cup granulated sugar
Kelly says
My family loved this!