Pan De Muerto (Mexican Bread Of The Dead) Recipe

Name: Pan De Muerto (Mexican Bread Of The Dead)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread; 1/2 cup warm water; 2 1/4 teaspoons active dry yeast; 4 1/2 cups bread flour; 1 tablespoon anise seed, crushed; 1 orange, zest of, grated; 5 large eggs; 1 cup unsalted butter, melted and cooled to lukewarm; butter, for greasing pans; 3 tablespoons orange liqueur; 1/3 cup sugar; 2 teaspoons salt; Glaze; 2 cups powdered sugar; 2 tablespoons unsalted butter, softened; 2 tablespoons orange juice (fresh); 1 tablespoon lemon juice (fresh); 1 teaspoon grated orange zest; Topping; yellow or orange colored crystal sugar, crystals or candy sprinkles

Servings: persons

Bread
1/2 cup warm water
2 1/4 teaspoons active dry yeast
4 1/2 cups bread flour
1 tablespoon anise seed, crushed
1 orange, zest of, grated
5 large eggs
1 cup unsalted butter, melted and cooled to lukewarm
butter, for greasing pans
3 tablespoons orange liqueur
1/3 cup sugar
2 teaspoons salt
Glaze
2 cups powdered sugar
2 tablespoons unsalted butter, softened
2 tablespoons orange juice (fresh)
1 tablespoon lemon juice (fresh)
1 teaspoon grated orange zest
Topping
yellow or orange colored crystal sugar, crystals or candy sprinkles

1
For the Bread:
2
Pour warm water into a 1 quart bowl and sprinkle yeast over water. Set aside in a warm place that is free of draft until bubbly, about 5 minutes.
3
Stir 1 cup of flour to make a sponge. Cover the bowl with plastic wrap and set aside until the sponge doubles in volume, about 1 hour.
4
Scrape the sponge into the bowl of an electric mixer. Beat in anise seeds, orange zest, butter, orange liqueur, sugar, salt, eggs and 2 cups of flour. Beat the batter on medium speed for about 5 minutes. Reduce the speed to low and add, one 1/4 cup at a time, the remaining 1 1/2 cups of flour until it forms a very soft dough that cleans the side of the bowl.
5
Knead with hook for 4 minutes (dough will be smooth and very soft, but it should not be sticky, if needed add more flour by the tablespoon to preventing sticking). Place the dough in a greased bowl, cover it with a cloth and set aside to rise in a warm place free of draft until doubled in volume, about 1 1/2 hour.
6
Grease 2 8-inches round cake pans. Gently deflate dough and divide in half, (dough will be very soft). Carefully transfer each half to a greased cake pan, turning the edges under to smooth the top as best you can. Cover the pans loosely with plastic wrap, then with damp cloths and let stand in a warm place until dough rises to the top of pan, about 1 1/2 to 2 hours.
7
Preheat oven to 350u00b0F.
8
Bake bread until hollow when thumped, about 35 to 40 minutes. Immediately remove the loaves from pans and place them on a wire rack to cool completely.
9
For Glaze:
10
Stir everything together until smooth, add more orange juice if necessary to reach spread consistency.
11
Spread glaze over cooled loaves and sprinkle with toppings.

1442

kcal

Calories

Fat

182

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 20 ingredients. The key ingredients include: Bread, 1/2 cup warm water, 2 1/4 teaspoons active dry yeast, 4 1/2 cups bread flour, and more.

Yes, Pan De Muerto (Mexican Bread Of The Dead) falls under the General 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!

Pan De Muerto (Mexican Bread Of The Dead)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions