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Classic Pan de Muerto: Best 10-Min Easy Recipe

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A traditional Mexican bread for Día de Muertos featuring a soft, brioche-like dough infused with orange blossom water and topped with a sweet, sugary crust.

Ingredients

Scale
  • 4 to 4.5 cups (500-560g) All-Purpose Flour
  • 2 packets (14g) Active Dry Yeast
  • 1 cup (240ml) Whole Milk, warm
  • 1/2 cup (115g) Unsalted Butter, softened
  • 2 large Eggs, room temperature
  • 1/2 cup (100g) Granulated Sugar
  • 1 teaspoon Salt
  • Zest of 1 large Orange
  • 2 tablespoons Orange Blossom Water
  • 1 teaspoon Vanilla Extract
  • 1 Egg beaten with 1 tablespoon water (for egg wash)
  • Confectioners’ Sugar, for dusting

Instructions

  1. Activate the yeast: Warm milk to 110°F (43°C). Sprinkle yeast and 1 tablespoon sugar over milk. Stir and let sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl, combine 2 cups flour, remaining sugar, salt, and orange zest. Add yeast mixture, eggs, vanilla, and orange blossom water. Mix until a shaggy dough forms.
  3. Knead the dough: Turn onto a floured surface and knead for 8-10 minutes (or 5-7 minutes in a mixer) until smooth and elastic. Pass the windowpane test.
  4. First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1.5 to 2 hours until doubled in size.
  5. Shape the bread: Punch down dough. Divide into three parts. Roll one into a ball for the base. Roll the other two into ropes and place over the ball to form a cross/bone shape. Tuck ends under.
  6. Second rise: Place shaped bread on a parchment-lined baking sheet. Cover and let rise for 45 minutes until puffy. Preheat oven to 350°F (175°C).
  7. Bake: Brush with egg wash. Bake for 25-30 minutes until golden brown and sounds hollow when tapped. Cover with foil if browning too quickly.
  8. Glaze and cool: Cool on a rack for 10 minutes. Whisk confectioners’ sugar with a little water or orange juice to make a glaze. Drizzle over warm bread and dust with more sugar.

Notes

Ensure the milk is lukewarm (110°F) to activate yeast without killing it. The dough should pass the windowpane test for proper gluten development. Do not glaze the bread while it is warm, or the sugar will melt. For a vegan version, substitute dairy with plant-based alternatives and use a maple syrup wash instead of egg.

Nutrition

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

Find it online: https://cooksyla.com/classic-pan-de-muerto-best-10-min-easy-recipe/