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Easy Cozy Pan de Muerto: Best Day of the Dead Bread Recipe

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This Pan de Muerto is a soft, slightly sweet bread infused with orange zest and orange blossom water, topped with melted butter and sugar. It’s a comforting, soulful bread perfect for Día de Muertos celebrations or any cozy occasion.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ½ cup (120ml) warm milk (about 110°F)
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • Zest of 2 large oranges
  • 2 tablespoons orange blossom water (optional but recommended)
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the topping:
  • ¼ cup (57g) unsalted butter, melted
  • ½ cup (100g) granulated sugar, for coating
  • Zest of 1 orange, for garnish (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk, 1 tablespoon of sugar, and yeast. Let sit for 5-10 minutes until frothy.
  2. Mix dry ingredients: In the bowl of a stand mixer, whisk together flour, remaining sugar, and salt. Add orange zest and rub into flour with fingers until fragrant.
  3. Combine wet ingredients: In a separate bowl, whisk together eggs, vanilla extract, and orange blossom water (if using).
  4. Bring it together: Add yeast mixture and egg mixture to flour. Mix on low speed with dough hook until a shaggy dough forms (about 2 minutes).
  5. Add butter: With mixer on medium-low, add softened butter one tablespoon at a time, waiting until each piece is mostly incorporated before adding the next (about 5 minutes total).
  6. Knead dough: Increase speed to medium and knead for 8-10 minutes until dough is smooth, elastic, and slightly sticky. It should pass the windowpane test.
  7. First rise: Place dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
  8. Overnight rest (optional but recommended): Punch down dough, cover tightly, and refrigerate overnight.
  9. Shape dough: Turn dough onto a lightly floured surface. Divide into two pieces—one large piece (about two-thirds) for the base, and one smaller piece for decorations. Shape large piece into a round loaf and place on a parchment-lined baking sheet.
  10. Make decorations: Divide smaller piece into 5 equal parts. Roll four pieces into ropes about 6 inches long. Place on top of loaf in a cross pattern to represent bones. Roll fifth piece into a small ball and place in center.
  11. Second rise: Cover shaped loaf loosely with plastic wrap and let rise for 45 minutes to 1 hour until puffy.
  12. Bake: Preheat oven to 350°F (175°C). Bake bread for 25-30 minutes until golden brown and hollow-sounding when tapped on bottom. If top browns too quickly, tent with foil halfway through.
  13. Finish with topping: While bread is still warm, brush generously with melted butter. Sprinkle with granulated sugar and additional orange zest. Let cool on a wire rack for at least 20 minutes before serving.

Notes

Temperature is key: use a thermometer to ensure milk is around 110°F. Don’t skip the orange zest—it’s where the flavor lives. Be patient when adding butter; the dough will look messy but will come together. Watch the second rise to avoid over-proofing. Brush with butter while bread is still hot for best topping adherence. Bread tastes even better the next day.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, Mexican sweet bread, orange bread, brioche, Día de Muertos, traditional bread

Find it online: https://lenatable.com/easy-cozy-pan-de-muerto-best-day-of-the-dead-bread-recipe/