Pan de Muerto

Name: Pan de Muerto
Cook time: 220 min
Total time: 220 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 500g All-purpose Flour; 7g Active Dry Yeast, 1 packet; 150ml Whole Milk, warm (about 40°C); 100g Granulated Sugar; 100g Unsalted Butter, softened; 2 large Eggs; 2 large Egg Yolks; 1 tsp Fine Salt; 2 oranges of Orange Zest, finely grated; 1 tbsp Orange Blossom Water, agua de azahar; 40g Unsalted Butter, melted; 100g Granulated Sugar; Some All-purpose Flour, for dusting

Pan de Muerto is a tender, slightly sweet Mexican brioche perfumed with citrus and orange blossom — perfect for sharing at any table. The enriched dough bakes into a golden loaf topped with decorative 'bones' and a crown of sugar, offering a soft crumb and a fragrant, buttery finish. Serve it warm with coffee or hot chocolate for a comforting treat.

Pan de Muerto is a tender, slightly sweet Mexican brioche perfumed with citrus and orange blossom — perfect for sharing at any tab... Show more

Traditional Mexican Recipe

Health Grade

D- · Occasional

Rating

4.5

Time

3 hrs30 min

Price

0,29 €

Calories

407 kcal

vegetarian

comfort food

holiday/special occasion

mexican

Method

Mix the dough

In a large bowl, stir the warm whole milk at about 40° C with the active dry yeast and a little of the granulated sugar. Let it sit for 5 minutes until foamy, then add the all-purpose flour, the remaining sugar, softened unsalted butter, 2 eggs, 2 egg yolks, fine salt, finely grated orange zest from 2 oranges, and orange blossom water. Mix until a shaggy dough forms.

Knead the dough

Turn the dough onto a lightly floured counter and knead for 10 to 12 minutes until it feels smooth, elastic, and only slightly tacky. Dust with a little more flour only as needed to keep it from sticking; too much flour will make the bread dense.

Let it rise

Shape the dough into a ball, set it in a clean bowl, cover it, and let it rise in a warm, draft-free spot for 75 minutes, or until doubled in size and airy to the touch.

Shape the loaf

Gently deflate the dough and save a small piece for the decoration. On a lightly floured counter, shape the rest into one smooth round loaf and place it on a baking sheet. Roll the reserved dough into four thin strips and a small ball, then lay the strips in a crisscross over the loaf and press the ball into the center so it looks like the classic pan de muerto design.

Proof and preheat

Cover the shaped loaf loosely and let it rise for 35 minutes, until puffy but still holding its shape. During the last 20 minutes, preheat the oven to 180° C so it is fully hot when the bread is ready.

Bake the loaf

Bake the loaf on the middle rack for 30 to 35 minutes until it is deep golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, tent it loosely with foil for the last part of the bake.

Glaze and serve

Brush the warm loaf all over with the melted butter, then shower it with sugar and gently turn it so the coating sticks evenly. Let it cool for 15 minutes, then slice it into 10 wedges and serve.