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Classic Pan de Muerto Recipe: Easy Homemade Bread for Dia de Muertos

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This classic pan de muerto bread is a soft, golden loaf infused with orange zest and a touch of anise, perfect for Day of the Dead celebrations or any cozy fall day. It’s a simple, budget-friendly recipe that yields a beautifully rustic bread with a sweet cinnamon-sugar topping.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup (120ml) whole milk, warm (about 110°F)
  • 1/4 cup (60ml) water, warm (about 110°F)
  • 1/4 cup (60g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tbsp orange zest
  • 1 tsp anise seed
  • 1/2 tsp salt
  • 2 tbsp unsalted butter, melted (for topping)
  • 2 tbsp granulated sugar (for topping)
  • 1/2 tsp cinnamon (for topping)
  • 1 tbsp orange juice (optional, for glaze)
  • 1/2 cup powdered sugar (optional, for glaze)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk and warm water. Sprinkle yeast and 1 tablespoon of sugar on top. Let sit for 5 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together flour, remaining sugar, anise seed, and salt. Make a well in the center. Add yeast mixture, softened butter, eggs, and orange zest. Stir with a wooden spoon until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Add flour 1 tablespoon at a time if too sticky, or water 1 teaspoon at a time if too dry.
  4. First rise: Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free spot for 1-1.5 hours until doubled in size.
  5. Shape the bread: Punch down dough. Divide into two pieces: 2/3 for the base, 1/3 for decorations. Shape the large piece into a round loaf on a parchment-lined baking sheet. From the smaller piece, roll four ‘bones’ (4-inch ropes) and one small ball. Place bones in an X pattern on top of the loaf with the ball in the center.
  6. Second rise: Cover shaped loaf with towel and let rise for 45 minutes to 1 hour until puffy.
  7. Bake: Preheat oven to 350°F (175°C). Bake on middle rack for 25-30 minutes until deep golden brown and bottom sounds hollow when tapped. Tent with foil after 15 minutes if browning too fast.
  8. Glaze and serve: Let bread cool on pan for 5 minutes. Brush with melted butter, then sprinkle with cinnamon-sugar mixture. For an orange glaze, whisk orange juice with powdered sugar and drizzle over top. Serve warm or at room temperature.

Notes

Don’t rush the yeast activation. Use room temperature ingredients for best results. The bone decorations are meant to look rustic. For a dairy-free version, substitute oat milk and vegan butter. For gluten-free, use a 1-to-1 gluten-free flour blend and add an extra tablespoon of water. Leftovers can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pan de muerto, Day of the Dead bread, Mexican sweet bread, orange bread, anise bread, homemade bread, fall baking

Find it online: https://cooksyla.com/classic-pan-de-muerto-recipe-easy-homemade-bread-for-dia-de-muertos/