Mexican Day Of The Dead Bread Recipe

Name: Mexican Day Of The Dead Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 2/3 cups cake flour; 7/8 cup sugar; 9/16 tablespoon yeast dried; 6 eggs medium, at room temperature; 1 teaspoon pork lard; 9/16 cup butter at room temperature; 1 tablespoon aniseed; 1 orange; 1 tablespoon essence orange blossom; 3 3/8 tablespoons milk; sugar for sprinkling; 1 beaten egg for brushing

Servings: persons

3 2/3 cups cake flour
7/8 cup sugar
9/16 tablespoon yeast dried
6 eggs medium, at room temperature
1 teaspoon pork lard
9/16 cup butter at room temperature
1 tablespoon aniseed
1 orange
1 tablespoon essence orange blossom
3 3/8 tablespoons milk
sugar for sprinkling
1 beaten egg for brushing

1
In a large bowl, add the flour. Make a well in the center and add all the ingredients.
2
Mix into a dough for about 30 minutes. If using a food blender, mix for 15 minutes. If necessary add more flour.
3
Grease the inside of a large bowl.
4
Moisten your hands with oil, shape the dough into a ball and place into the bowl.
5
Cover with a clean towel and leave to rise for 2 hours in a warm place.
6
Refrigerate overnight, the next day the dough will be hard and easier to manage.
7
Cut the dough into quarters, and shape three pieces into balls.
8
Place on a lined baking tray.
9
With the remaining quarter, make 3 small balls to form the top of each bun. Then make 9 little strips to form the 'bones.'
10
Brush the buns with a little water and stick 3 'bones' on each one, from top to bottom, and place a small ball on top.
11
Cover with a clean towel and leave to rise for 2 hours or until doubled in size.
12
Preheat the oven to 180C.
13
Brush the buns with beaten egg.
14
Sprinkle with sugar. (This step may be left until after cooking.)
15
Sugar may be tinted with red food coloring (optional) which means the buns are for adults, or left white which means they are for children.
16
Bake for 30 minutes or until base sounds hollow when knocked. If they appear to turn brown too quickly, wrap with aluminum foil.

1073

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 2/3 cups cake flour, 7/8 cup sugar, 9/16 tablespoon yeast dried, 6 eggs medium, at room temperature, and more.

Yes, Mexican Day Of The Dead Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Day Of The Dead Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions