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Best Pan de Muerto: Easy Mexican Bread

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A traditional Mexican sweet bread baked for Día de los Muertos, featuring a soft, buttery dough infused with orange blossom water and topped with crunchy sugar bones and skulls.

Ingredients

Scale
  • 4 to 4.5 cups (500-550g) all-purpose flour
  • 2 packets (about 14g) active dry yeast
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (240ml) whole milk, warmed to 110°F (43°C)
  • 2 large eggs, room temperature
  • 2–3 tablespoons orange blossom water
  • 1 teaspoon salt
  • Zest of 1 large orange
  • 1/2 cup (100g) granulated sugar (for topping)
  • 2 tablespoons unsalted butter, melted (for topping)
  • 1 tablespoon orange blossom water (for glaze)
  • 1/4 cup powdered sugar (for glaze)
  • 1 egg beaten with 1 tbsp water (for egg wash)

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 foamy.
  2. Mix the dough: In a large bowl, combine flour, remaining sugar, salt, and orange zest. Add the activated yeast mixture, one egg, and orange blossom water. Mix until a shaggy dough forms.
  3. Knead the dough: Add softened butter gradually. Knead for 10 minutes until smooth and elastic, passing the windowpane test.
  4. First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1.5-2 hours until doubled in size.
  5. Shape the bread: Punch down dough and divide into three parts. Roll one into a long log for the main loaf. Roll another into a smaller log for the cross. Cut the third into pieces for bones and a ball for the skull. Arrange on a parchment-lined baking sheet.
  6. Second rise: Cover shaped bread and let rise for 45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
  7. Bake: Brush bread with egg wash. Bake for 25-30 minutes until golden brown. Cover with foil if browning too quickly.
  8. Glaze and cool: Mix powdered sugar, melted butter, and orange blossom water for the glaze. Brush warm bread with glaze. Cool completely on a wire rack before slicing.

Notes

Ensure milk is not too hot (110°F) to avoid killing the yeast. The dough should pass the windowpane test for proper gluten development. Orange blossom water is key for authentic flavor; substitute with orange extract if necessary, though flavor will differ. Can be frozen after first rise or baked and frozen for up to 2 months.

Nutrition

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

Find it online: https://shimmersnack.com/best-pan-de-muerto-easy-mexican-bread/