Pan de Muerto (Day of the Dead Bread)

This Pan de Muerto recipe (Day of the Dead Bread) makes a loaf of tender sweet bread flavored with anise seeds and orange zest and decorated with bread dough shaped like bones. Pan de Muerto, as well as other Mexican dishes, are left as altar offerings (ofrendas) during the Mexican celebration of the Day of the Dead.

Some of the other traditional dishes offered to the souls of the departed are tamales, pozole, beans, pastries and cakes like this Dia De Los Muertos Cake!

This post and recipe was created for #HalloweenTreatsWeek! As always opinions are 100% mine

✔️ Pan De Muerto

Pan De Muerto is a soft, sweet yeasted bread similar to challah bread. It is usually made into a large round loaf or into small loaves that are decorated with crisscrossed pieces of bread shaped to look like bones although, it is also made to resemble people and made in different colors. Oftentimes this sweet bread or “pan dulce” is coated with a simple glaze or sprinkled with glistening sugar.

There are countless stories regarding the significance of the bread’s shape. Some say the bone shaped decorations are arranged in a circle in reference to the circle of life, while others say is arranged in a cross pattern representing the Christian faith. The big nub or circle on top is said to be a teardrop for all the tears shed for the departed.

During the month of October, this traditional bread is sold in bakeries (panaderias) around Mexico, Latin America and the United States.

🔎 What Is Dia De Los Muertos

Dia de los Muertos or Day of the Dead is a Mexican celebration honoring the life of deceased loved ones. During the Day of the Dead holiday, from October 31st to November 2nd, people pay their respects by decorating grave sites and by creating altars at home, in honor of the deceased. These altars (altares) are filled with offerings (ofrendas) like flowers and baked goods plus some of the deceased’s favorite items.

✔️ Pan De Muerto Ingredients

• All-Purpose Flour
• Granulated Sugar
• Eggs
• Instant Dry Yeast
• Salt
• Unsalted Butter
• Orange Zest
• Anise Seeds
• Water

For the Glaze: Granulated Sugar + Orange Juice or Cinnamon Sugar, Sparkling Sugar or Colored Sanding Sugar (usually in red). If sprinkling the bread with sugar, brush the bread with melted butter first so the sugar sticks to the bread.

🔎 How To Make Pan De Muerto

For detailed instructions check the recipe card below.

Mix The Dough:

• In the bowl of a stand mixer fitted with the dough hook, combine the butter, sugar, anise seeds, salt, and 1/2 cup of the flour. Mix until the ingredients begin to come together.
• In a separate bowl, whisk together the eggs, the warm water, and orange zest.
• Add the egg mixture to the butter-sugar mixture along with another 1/2 cup of the flour. Mix until combined.
• Add the yeast and flour a cup at a time until the dough forms.
• Add the remaining flour – 1 cup at a time, mixing between additions, until a dough forms.
• Turn the dough out onto a lightly floured surface and knead it for 1 minute.

First Rise:

• Lightly grease a large bowl with oil. Place the dough in the bowl, cover it and allow the dough to rise on the counter for 1 hour and 30 minutes.

Shape The Bread:

• When the dough is ready, separate about ¼ of the dough to shape the “bones” that go on top of the loaf. Divide this 1 piece into 5 pieces.
• Roll the remaining large piece of dough gently into a round. Transfer to a baking sheet lined with parchment paper. Make an indentation in the top center of the bread with your thumb.
• Roll 1 of the 5 dough pieces into a small ball and place it inside the indentation. .
• Take the remaining 4 pieces of dough and roll each one into logs, making the pieces look like bones. It doesn’t have to be perfect but you get the idea!
• Position the bone shapes on the top of the loaf and press gently so they adhere. You can also brush a bit of water to make the dough stick.

Second Rise:

• Cover the shaped bread dough loosely with a kitchen towel and allow the dough rise for an additional hour.

Bake:

• Towards the end of the rise time, preheat the oven to 350 degrees Fahrenheit. Bake the bread for about 35 to 40 minutes.

Make The Glaze:

• While the bread bakes, make the glaze. In a small saucepan over medium heat, combine the sugar and orange juice. Bring to a boil, stirring occasionally until the sugar dissolves. Remove from the heat.
• Remove the bread from the oven and while the loaf is still warm, brush with the glaze. You can brush the bread with melted butter and sprinkle it with sparkling sugar if you wish.

🔎 How Long Does Pan De Muerto Last?

This sweet bread will keep wrapped or covered on the kitchen counter for about 3 days. It can also be stored in the refrigerator wrapped, or in an airtight container for up to a week.

The Day of the Dead is celebrated on November 1st and 2nd which is very close to Halloween. The Halloween holiday is celebrated in America and other parts of the world on December 31.

Take A Look At These Halloween Recipes:

• Stuffed Crescent Rolls – Halloween Icky Intestines
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Pan de Muerto (Day of the Dead Bread)

5 from 1 review

Kathy McDaniel

Pan de Muerto or Day of the Dead Bread is a light and tender sweet Mexican bread flavored with anise seeds and orange zest. This Pan de Muerto recipe makes one very large loaf. You can make 2 medium loaves or 8 smaller loaves.

Print Pin

Prep 20 minutes mins

Cook 35 minutes mins

Resting 2 hours hrs 30 minutes mins

Total 3 hours hrs 25 minutes mins

Makes 16 servings

Ingredients 

1x2x3x

Loaf

• ▢ 4 ounces butter, at room temperature
• ▢ 3/4 cup white sugar
• ▢ 1 tablespoon whole anise seeds
• ▢ 1 teaspoon salt
• ▢ 6 cups all-purpose flour
• ▢ 4 large eggs, at room temperature
• ▢ 1 1/4 cups warm water, not to exceed 110 F
• ▢ 2 tablespoons orange zest
• ▢ 2 1/4-ounce packets instant dry yeast

Glaze

• ▢ ½ cup granulated sugar
• ▢ ¾ cup orange juice

Instead of Glaze Sprinkle with Sugar

• ▢ Melted butter
• ▢ Sparkling sugar, granulated sugar or colored sanding sugar

Instructions 

1. In the bowl of a stand mixer fitted with the dough hook, combine the butter, sugar, anise seed, salt, and 1/2 cup of the flour. Mix until the ingredients begin to come together.
2. In a separate mixing bowl, whisk together the eggs, the warm water, and orange zest.
3. Add the egg mixture to the butter-sugar mixture in the stand mixer bowl, along with another 1/2 cup of the flour. Mix until combined.
4. Add the yeast and another 1/2 cup of flour, mixing to combine.
5. Add the remaining flour – 1 cup at a time, mixing between additions, until a dough forms.
6. Turn the dough out onto a lightly floured surface and knead it for 1 minute.
7. FIRST RISE: Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise on the counter for 1 hour and 30 minutes (make sure is a warm area in your kitchen).
8. When the dough is ready, separate about ¼ of the dough to shape the “bones” that go on top of the loaf. Divide this 1 piece into 5 pieces.
9. Roll the remaining large piece of dough gently into a round. Transfer to a baking sheet lined with parchment paper.
10. Using your thumb, gently make a deep indentation into the top-center of the bread’s surface.
11. Roll 1 of the 5 dough pieces into a small ball and place it inside the indentation. To help the dough adhere together, you can brush a little bit of water on the surface of the dough.
12. Take the remaining 4 pieces of dough and roll each one into logs, making both ends thicker than the middle part. We are trying to make these pieces look like bones. It doesn’t have to be perfect but you get the idea!
13. Position the bone shapes on the top of the loaf and press gently so they adhere. You can also brush a bit of water to make the dough stick.
14. SECOND RISE: Cover the dough loosely with a kitchen towel and allow the dough to rise for an additional hour.
15. Towards the end of the rise time, preheat the oven to 350 degrees Fahrenheit. Bake the bread for about 35 to 40 minutes. The loaf should reach an internal temperature of 190 degrees Fahrenheit.
16. While the bread bakes, make the glaze. In a small saucepan over medium heat, combine the sugar and orange juice. Bring to a boil, stirring occasionally until the sugar dissolves. Remove from the heat.
17. Remove the bread from the oven and while the loaf is still warm, brush with the glaze. You can sprinkle with sparkling sugar if you wish.

Notes

• This recipe makes a very large Pan de Muerto loaf. You can make 2 loaves or 8 smaller loaves.
• Instead of glazing the bread, you can brush the pan de muerto with melted butter and sprinkle it generously with sugar.

Nutrition

Calories: 305 kcal, Carbohydrates: 53 g, Protein: 6 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 56 mg, Sodium: 214 mg, Potassium: 94 mg, Fiber: 1 g, Sugar: 17 g, Vitamin A: 263 IU, Vitamin C: 7 mg, Calcium: 20 mg, Iron: 3 mg

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