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Classic Pan de Muerto – Easy Day of the Dead Bread Recipe

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This Classic Pan de Muerto is a forgiving, delicious, and meaningful bread perfect for Day of the Dead celebrations. With simple ingredients and a soft, sweet crumb infused with orange and a hint of anise, it’s a crowd-pleaser that connects you to tradition.

Ingredients

Scale
  • 4 cups all-purpose flour (plus extra for dusting)
  • 1/2 cup granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/2 cup whole milk, warmed (about 110°F)
  • 1/4 cup orange juice, freshly squeezed
  • 1/4 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground anise seed (optional)
  • 1/4 cup unsalted butter, melted (for glaze)
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon orange zest (for garnish)

Instructions

  1. Bloom the yeast: In a small bowl, combine the warm milk, 1 tablespoon of the sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy.
  2. Mix the wet ingredients: In the bowl of a stand mixer (or large bowl), whisk together the orange juice, softened butter, eggs, orange zest, vanilla extract, and the bloomed yeast mixture.
  3. Add the dry ingredients: In a separate bowl, whisk together the flour, remaining sugar, salt, and ground anise seed (if using). Gradually add the dry mixture to the wet ingredients, mixing on low speed until a shaggy ball forms.
  4. Knead the dough: Increase speed to medium and knead for 6-8 minutes (or 10 minutes by hand) until smooth, elastic, and slightly tacky. Perform the windowpane test.
  5. First rise: Shape the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm, draft-free place for 1.5 to 2 hours, until doubled in size.
  6. Shape the loaves: Punch down the dough. Divide into two equal pieces. Set aside about 1/4 of each piece for decorations. Shape the larger pieces into round loaves and place on a parchment-lined baking sheet, spaced 4 inches apart.
  7. Make the decorations: Divide reserved dough into small pieces. Roll into ropes about 6 inches long. For each loaf, make two long strips crossing over the top like an X, and add four small rounds or ovals around the edge for bones.
  8. Second rise: Cover shaped loaves loosely with a towel and let rise for 45 minutes to 1 hour, until puffy and almost doubled.
  9. Bake: Preheat oven to 350°F (175°C). Bake loaves for 20-25 minutes until golden brown and hollow-sounding when tapped on the bottom. Tent with foil after 15 minutes if browning too fast.
  10. Glaze while warm: Brush baked loaves generously with melted butter. Sprinkle granulated sugar and orange zest over the top. Cool on a wire rack for at least 30 minutes before serving.

Notes

Use fresh orange juice for best flavor. Ensure eggs are at room temperature to avoid shocking the yeast. If dough feels sticky after kneading, resist adding too much flour—a slightly tacky dough yields softer bread. For a dairy-free version, substitute milk with unsweetened oat milk and use vegan butter. The bread is best served the day it’s made, but flavors improve on day two. Store in an airtight container at room temperature for up to 3 days; do not refrigerate. Freeze for up to 3 months.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, Mexican sweet bread, orange bread, traditional bread, ofrenda bread

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