Pan de Muerto (Day of the Dead Bread with Orange and Anise)
Why this recipe works
- Recognisable shaping: The criss-crossed bone decorations and top knot give the loaf its classic pan de muerto appearance.
- Aromatic dough: Orange zest and anise perfume the enriched dough without overwhelming its gentle sweetness.
- Soft, rich crumb: Milk, eggs and butter create a tender bread that slices well and pairs naturally with warm drinks.
Get the most out of this recipe
Timing notes
- Watch the dough, not just the clock: The first rise should double the dough; in a cool kitchen it may take longer than the stated time.
- Let it cool before slicing: Cooling fully helps the enriched crumb set, giving cleaner slices and a lighter texture.
Texture tips
- Do not rush the butter: Adding softened butter gradually helps it absorb into the dough, producing a glossy, elastic texture.
- Bake until deeply golden: The loaf should sound hollow when tapped underneath; this helps avoid a dense or underbaked centre.
Authenticity notes
- Día de Muertos bread: Pan de muerto is closely associated with Día de Muertos and is commonly enjoyed during the season with hot chocolate or coffee.
- Bone-shaped decoration: The raised dough pieces across the top are a defining feature of the bread and make the loaf immediately recognisable.
Make-ahead tips
- Freeze sliced portions: Freeze well-wrapped slices, then defrost at room temperature and refresh gently in a 160°C (320°F) oven.
- Best freshly baked: The bread is at its softest on the day it is baked, though slices can be stored airtight for later serving.
Equipment you'll need
Ingredients
Dough
Finish
Instructions
- Put the warm milk, 40 g of the sugar and the yeast in the bowl of a stand mixer and stir to combine. Leave for 5 minutes until slightly foamy.
- Add the flour, salt, orange zest, ground anise, eggs and the remaining 80 g sugar. Mix with the dough hook on low speed until a shaggy dough forms, then knead on medium-low for 6 to 8 minutes until smoother and elastic.
- With the mixer running on medium-low, add the softened butter a little at a time, letting each addition disappear before adding more. Continue kneading for 6 to 8 minutes until the dough is glossy, stretchy and pulls away from the sides of the bowl.
- Shape the dough into a ball and place it in a clean bowl. Cover and leave in a warm place for 60 to 75 minutes, or until doubled in size.
- Tip the dough onto a work surface and gently knock it back. Pinch off about 120 g dough for the decorations, then shape the remaining dough into a tight round and place on a baking tray.
- Divide the reserved dough into 5 pieces: one small ball for the top and four equal pieces for the ‘bones’. Roll each bone piece into a rope, then press and roll with two fingers to create ridges, and lay them in a criss-cross over the loaf; set the small ball on top and press lightly to adhere.
- Cover loosely and leave to prove for 35 to 45 minutes, until puffy and the dough springs back slowly when pressed. Meanwhile, heat the oven to 180°C (355°F).
- Bake for 25 to 30 minutes until deep golden and the loaf sounds hollow when tapped underneath. Cool on the tray for 10 minutes.
- Brush the warm loaf all over with the melted butter. Sprinkle and press on the sugar to coat, then leave to cool completely before slicing.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- If the dough feels sticky while kneading, keep mixing rather than adding extra flour; it should become smooth and elastic once the butter is fully incorporated.
- For neat bone decorations, chill the reserved dough for 10 minutes if it feels too soft to shape cleanly.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are produced to be eaten lightly cooked and bake the bread until fully done.
Substitutions
- Replace Bread flour with Plain flour for a slightly softer, less chewy crumb.
- Replace Whole milk with Lactose-free milk for a similar richness.
- Replace Ground anise with Chinese five spice powder for a different, but still traditional-leaning, spiced aroma.
Storage
- Refrigerate up to 3 days
- Keep in an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days. Freeze slices well wrapped for up to 2 months; defrost at room temperature, then warm in a 160°C (320°F) oven for 6 to 8 minutes to refresh.
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Recipe overview
- Servings: 10 servings
- Yield: pan de muerto loaf
- Total time: 3h 10min (35min active)
- Difficulty: Medium
- Cuisine: Mexican
-
Allergens:
Eggs Gluten Milk Wheat
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