Name: Pan de Muertos (Mexican Bread of the Dead)
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Ingredients: 4 cups all-purpose flour; ½ cup granulated sugar; 2 ¼ tsp active dry yeast (1 packet); ½ cup warm milk (about 110°F / 43°C); 4 large eggs; ½ cup unsalted butter, softened; 1 tsp salt; 1 tbsp orange zest (or 1 tsp orange blossom water); 1 tsp vanilla extract (optional); 2 tbsp melted butter (for brushing); ¼ cup granulated sugar (for topping)

Description

Celebrate Día de los Muertos with authentic Pan de Muertos (Mexican Bread of the Dead) — a soft, sweet bread infused with orange zest and butter, symbolizing love and remembrance.

Ingredients

4 cups all-purpose flour
½ cup granulated sugar
2 ¼ tsp active dry yeast (1 packet)
½ cup warm milk (about 110°F / 43°C)
4 large eggs
½ cup unsalted butter, softened
1 tsp salt
1 tbsp orange zest (or 1 tsp orange blossom water)
1 tsp vanilla extract (optional)
2 tbsp melted butter (for brushing)
¼ cup granulated sugar (for topping)

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Instructions

Activate the Yeast:
In a small bowl, mix warm milk, 1 tsp sugar, and yeast. Let it sit for 10 minutes until foamy.
Prepare the Dough:
In a large bowl, whisk together flour, remaining sugar, salt, and orange zest. Make a well in the center, add eggs, butter, and the yeast mixture. Stir until a soft dough forms.
Knead the Dough:
Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Add small amounts of flour if it’s too sticky.
First Rise:
Place the dough in a greased bowl, cover with a clean towel, and let it rise for 1½–2 hours, or until doubled in size.
Shape the Bread:
Divide the dough into portions. Shape a round loaf, saving some dough for bone-shaped decorations. Arrange the “bones” in a cross and place a small round piece on top.
Second Rise:
Cover again and let it rise for 1 hour in a warm spot.
Bake:
Preheat oven to 350°F (175°C). Bake for 25–30 minutes or until golden brown.
Finish:
Brush warm bread with melted butter and sprinkle sugar on top. Cool slightly before serving.

Notes

Use fresh yeast for the best rise and texture.
Don’t overheat the milk — hot milk kills yeast. Warm to the touch is perfect.
Add orange blossom water for a more traditional aroma.
If your kitchen is cold, let the dough rise inside the oven (turned off) with a bowl of warm water inside to create humidity.
To keep the bread soft longer, store it wrapped in a kitchen towel inside an airtight container.

Prep Time: 2 hours 30 minutes
Cook Time: 30 minutes