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Best Easy Pan de Muerto Recipe for Day of the Dead

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This Pan de Muerto recipe delivers an impossibly soft, slightly sweet, and aromatic crumb that’s perfect for Day of the Dead celebrations or a special breakfast. It’s a forgiving, foolproof version of the traditional Mexican bread that connects you to a centuries-old tradition.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (7g or 1 packet) active dry yeast
  • ½ cup (120ml) whole milk, warmed (105-110°F)
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 3 large eggs (2 for dough, 1 for egg wash)
  • 1 tablespoon orange zest (from 1 large orange)
  • 2 tablespoons orange blossom water
  • 1 teaspoon fine sea salt
  • For the topping:
  • ¼ cup (57g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar

Instructions

  1. Bloom the Yeast: In the bowl of your stand mixer (or a large bowl), combine the warm milk and 1 teaspoon of the sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until it’s foamy and smells like bread. If it doesn’t foam, your yeast is dead—start over.
  2. Mix the Dough: Add the remaining sugar, softened butter, 2 eggs, orange zest, orange blossom water, and salt to the yeast mixture. Add the flour, one cup at a time, mixing on low speed with the dough hook until a shaggy dough forms.
  3. Knead: Increase the speed to medium-low and knead for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. It should pass the “windowpane test”—when you stretch a small piece, it should become thin enough to see light through without tearing.
  4. First Rise: Form the dough into a ball. Place it in a lightly greased bowl, turning to coat. Cover tightly with plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. An oven with the light on is a great spot.
  5. Divide and Reserve: Punch down the dough to release the air. Turn it out onto a lightly floured surface. Cut off about ¼ of the dough (roughly 200g) and set it aside, covered with a towel. Divide the remaining large piece into 2 equal pieces for the base of your loaves.
  6. Shape the Bases: Roll each of the 2 large pieces into a smooth, tight ball. Place each ball on a parchment-lined baking sheet, leaving plenty of space between them. Gently flatten them slightly into domed discs.
  7. Shape the Bones and Teardrops: Take the reserved ¼ of dough. Roll it into a long rope, about 12-14 inches long. Cut this rope into 6 pieces. Roll each piece into a smaller rope, about 4-5 inches long. You will use 4 of these for the “bones” and 2 for the “teardrops.” For the bones: gently press the ends of a small rope to flatten them slightly. For the teardrops: roll the last two pieces into small balls, then pull one side into a point.
  8. Assemble the Loaves: Working with one loaf at a time, place two bone pieces across the top of the dome, crossing them in the center. Gently press the ends into the sides of the dough. Place the teardrop piece in the very center, point facing up. Repeat for the second loaf.
  9. Second Rise: Cover the shaped loaves loosely with plastic wrap and let them rise for another 45-60 minutes, until they are puffy and have almost doubled in size.
  10. Preheat and Egg Wash: About 20 minutes before the second rise is done, preheat your oven to 350°F (175°C). In a small bowl, whisk the remaining egg with a tablespoon of water. Gently brush the egg wash over the tops and sides of the risen loaves, being careful not to deflate them.
  11. Bake: Place the baking sheets in the preheated oven. Bake for 20-25 minutes, or until the loaves are a deep, rich golden brown. If they are browning too quickly, tent them loosely with foil halfway through.
  12. Finish and Cool: Remove the loaves from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a cooling rack. While they are still warm, brush generously with the melted butter, then sprinkle generously with the granulated sugar. Let them cool completely before serving.

Notes

The temperature of your butter matters—it needs to be truly softened. Don’t over-flour your surface; a little stickiness is okay. Trust the windowpane test for gluten development. Be gentle with the egg wash to avoid deflating the loaves. Cool completely before cutting to avoid a gummy texture. The bread can be made ahead: after the first rise, refrigerate overnight, then let sit at room temperature for 30 minutes before shaping. For dairy-free, use plant-based butter and oat or soy milk. For a chocolate version, replace ¼ cup flour with ¼ cup cocoa powder and add ½ cup dark chocolate chips.

Nutrition

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

Find it online: https://spoonluma.com/best-easy-pan-de-muerto-recipe-for-day-of-the-dead/