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A golden-brown Pan de Muerto, shaped with 'bones' on top, dusted with powdered sugar.

Pan de Muerto

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours 45 minutes
Course bread
Cuisine Mexican
Servings 10 servings
Calories 506 kcal

Ingredients
  

  • 1 cup unsalted butter divided
  • 1 cup granulated sugar plus more for dusting
  • 1/2 cup whole milk
  • 1/2 cup water
  • 4 1/2 teaspoons active dry yeast
  • 5 cups all-purpose flour sifted
  • 4 large eggs
  • zest of 2 oranges
  • 1 tablespoon anise seeds
  • 1 teaspoon salt

Instructions
 

  • In a medium bowl, whisk together warm milk, water, and yeast. Let it sit until foamy, 5-10 minutes.
    Yeast mixture for Pan de Muerto sitting until foamy with milk and water.
  • Mix in 1/2 cup of flour and let it rest until doubled in size, about 25 minutes.
    Yeast mixture for Pan de Muerto, doubled in size after resting in a beige bowl.
  • In a stand mixer, cream 1/2 cup butter and 1/2 cup sugar until fluffy. Beat in eggs one at a time.
    Creaming butter and sugar until fluffy in a stand mixer bowl for Pan de Muerto.
  • Add the yeast mixture to the stand mixer and mix with a dough hook. Gradually add the remaining flour.
    Pan de Muerto dough with orange zest in a metal mixing bowl.
  • Mix in orange zest, anise seeds, and salt. Knead until the dough is smooth.
    Kneading the Pan de Muerto dough with orange zest and anise seeds.
  • Place dough in a greased bowl, cover, and let rise until doubled, about 1 1/2 - 2 hours.
    Pan de Muerto dough rising in a greased bowl until doubled.
  • Punch down the dough, divide into 6 pieces, and form each into a ball with 'bones' on top.
    Pan de Muerto dough divided into seven rectangular pieces on a light gray surface.
  • Let the shaped dough rise again for about 45 minutes.
    Pan de Muerto dough shaped with bone and skull details on a parchment-lined baking sheet.
  • Preheat oven to 350°F. Bake the bread for 25-30 minutes until golden brown.
  • Melt the remaining butter and brush on each pan de muerto before dusting with sugar.

Nutrition

Calories: 506kcalCarbohydrates: 69gProtein: 10gFat: 21gSaturated Fat: 13gSodium: 268mgFiber: 2g
Keyword bread, dia de los muertos, mexican cuisine, pan de muerto
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