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Home » Recipes » Yeast Bread Recipes

Mexican Day of the Dead Bread (Pan de Muerto)

Published: Sep 10, 2022 Last Updated: Oct 31, 2022 by Marye 1911 words. | About 10 minutes to read this article.

This Day of the Dead bread ((Pan de los Muertos) is lightly sweetened and traditionally flavored with anise seed and orange zest. After it's baked it's brushed with a sweet orange glaze or sprinkled with sugar.
Total time 2 hours 30 minutes
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Finished loaf of bread with a wedge cut out to show texture. Title text overlay.
Overhead shot of the bread with text overlay for Pinterest.
Loaf of finished bread with text overlay for Pinterest.

Pan de los Muertos is traditionally made during the día de los muertos celebration observed in Mexico on November 1 and 2.

This sweet bread, a type of Mexican pan dulce, can be made into any kind of shape - don't save it for special occasions!

Finished loaf of bread with a wedge cut out to show texture. Title text overlay.
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🎥 Video
  • 🥫 Storage
  • 📖 Variations
  • 💭 Things to know
  • 👩‍🍳 Faqs
  • Related recipes
  • 📞 The last word
  • Day of the Dead Bread
  • 🛒 Shopping list
  • 🥄 Equipment
  • 💬 Comments

❤️ Why you'll love this recipe

  • This traditional bread of Mexico is easy to make.
  • It's absolutely delicious with a hint of orange flavor - makes great toast.
  • The house smells amazing while it's baking - no need to buy candles!

Although there are a lot of ingredients the dough goes together quickly and easily so don't let the list scare you off.

Exploring Mexican culture with this authentic pan de muerto recipe is a fun family project, too!

🧾 Ingredients

Labeled ingredients for day of the dead bread.
  • If you don't want to use anise seed you can use ground anise or leave it out completely.
  • You can omit the vital wheat gluten but the crust will be less crispy and the inside a little less tender.

🔪 Instructions

Note: This is an overview of the instructions. The full instructions are in the green recipe card below.

Labeled steps for mixing the dough.
  1. Mix the yeast, sugar, and warm water in a small bowl and set aside to proof.
  2. Heat the milk and butter in a medium mixing bowl until butter is melted. Set aside to cool to 110F.
  3. Combine one cup of the flour, wheat gluten (if using), orange zest, anise seed, and salt in the bowl of a stand mixer. Set aside.
  4. Add the eggs to the 110F milk mixture and whisk to blend.
  5. Pour the yeast and the milk mixtures into the flour mixture.
  6. Use the paddle attachment of your mixer to blend on low.
Labeled steps for kneading day of the dead bread.
In image 3 it should NOT say Just 1 cup of flour - that's an editorial boo-boo.
  1. Add the remaining flour a little at a time until a soft dough forms but is not overly sticky. You may not need all of it or you may need a little additional flour. Watch the video and you'll be able to tell what the texture should be.
  2. Use the dough hook on the mixer and knead for about 5 minutes, or until the dough is smooth and stretchy. It will feel a bit like your earlobe when you press it between two fingers.
  3. Place in a large mixing bowl that has been buttered. Brush melted butter (not too hot!) over the top.
  4. Cover with a clean tea towel and let dough rise in a warm place until doubled - about 1 hour. Punch down.
Step by step images for shaping pan de muerto.
  1. Separate ⅓ of the dough out and roll the rest into a round, slightly flat, loaf.
  2. Roll part of the remaining dough into a ball to make a knob for the top.
  3. Roll the remaining dough into thin logs or ropes shaped to resemble bones and arrange over the loaf and under the knob on top.
  4. Place on a silpat or parchment covered baking sheet. Let the loaf rise for about 1 hour. Bake as directed in recipe card below.

🎥 Video

Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.

Clickable image for the YouTube video
Click here to go to the full video

🥫 Storage

Store in an airtight container or tightly covered with plastic wrap for a day or two.

Freeze for longer storage. To freeze: wrap tightly in plastic wrap, then in aluminum foil (or plastic wrap - then a freezer container) and freeze for up to 3 months.

📖 Variations

  • Each region of Mexico has it's own version of how this delicious bread should be shaped. You can make it in other shapes like human figures, angels, or hearts.
  • Some people flavor it with orange flower water.
  • The bread is sometimes dusted with colored sugars. Pink is one popular color.
  • In some areas it is flavored with lime instead of orange.

💭 Things to know

Expert Tip: If you'd like to omit the orange glaze you can brush the bread before baking with an egg yolk mixed with 1 teaspoon of water. It gives the crust a nice glossy look.

  • Make sure all of your ingredients are at room temperature or before you begin.
  • You can make the dough for Day of the Dead bread (Dia de los Muertos) the day before and refrigerate overnight
  • If you want a soft crust cover the bread with a clean towel and let it cool.
  • The glaze and sugar will go on better if you brush ¼ of the hot bread with glaze, sprinkle with sugar, and then move on to the next ¼.
  • You can melt orange marmalade and brush it over the finished bread for the glaze if you prefer not to make the syrup.
  • Most Mexican breads are best the day they are made but they freeze well. Let cool completely, wrap tightly in plastic wrap, cover with aluminum foil and freeze for up to 3 months.
  • If the bread gets a little stale slice it and make French toast with it. Delish!

👩‍🍳 Faqs

Here are the questions I am most frequently asked about this recipe.

What is the bread of the dead?

It's a type of Mexican pan dulce (sweet bread) that's traditionally baked for Día de Muertos, celebrated from November 1st to November 2nd.

How is Day of the Dead bread decorated?

Brush with the orange glaze, and/or sprinkle with sugar, powdered sugar, or brightly colored sugar.

Do I have to use anise seed?

Anise is traditional but you could use ground anise, a little anise flavoring, or leave it out completely.

View of the loaf from the top with a wedge being removed.

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📞 The last word

There are SO many ways to enjoy this delicious bread - and you don't have to use the traditional shape if you want to just make it into round loaves.

It makes amazing French toast and it delicious for any fall brunch. Try it just once and you'll make it often, I swear.

When I homeschooled I liked to dive into other cultures with food and movies. I think it helps us understand other viewpoints and traditions.

This would be a great family project to follow the movie, Coco, for example. You could serve traditional Mexican sweet breads for snacks!

Try serving this with this Halloween cheese ball for spooky fun!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

Close up of a finished loaf of pan de muerto.
4.58 from 7 votes

Day of the Dead Bread

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This Day of the Dead bread ((Pan de los Muertos) is lightly sweetened and traditionally flavored with anise seed and orange zest. After it's baked it's brushed with a sweet orange glaze or sprinkled with sugar.
Course Bread
Cuisine Mexican
Prep Time: 30 minutes
Rising Time: 2 hours
Total Time: 2 hours 30 minutes
Servings:8
Calories:341
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Stand mixer
  • Zester

Ingredients

  • ¼ cup water, 110F
  • ¼ cup sugar, divided use
  • 1 package active dry yeast
  • ¼ cup milk
  • ¼ cup butter
  • 3 eggs
  • 3 ½ cups all purpose flour
  • 2 tablespoons vital wheat gluten, optional
  • 2 tablespoons anise seed
  • 2 teaspoons orange zest, about 1 orange
  • ½ teaspoon kosher salt, if using table salt use just ¼ teaspoon

Glaze

  • ¼ cup orange juice
  • ¼ cup sugar
  • 2 tablespoons sugar, for garnish

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Add 1 tablespoon of sugar and the yeast to the 110F water. Stir and set aside.
  • Heat the milk until it simmers then remove from the heat and add the butter. Set aside to cool to 110F.
  • Combine one cup of the flour, wheat gluten (if using), orange zest, anise seed, and salt in the bowl of your mixer and blend.
  • Add the eggs to the 110F milk mixture, beating with a fork until blended.
  • Pour the yeast and the milk mixture into the flour mixture.
  • With the paddle attachment of your mixer blend on low.
  • Add the remaining flour a little at a time until the dough is soft but not overly sticky. You may not need all the flour or you may need a little more.
  • Use the dough hook on the mixer and knead for about 5 minutes, or until the dough is smooth and stretchy. It will feel a bit like your earlobe when you press it between two fingers.
  • Place in a bowl that has been buttered and brush butter over the top. Cover and let rise until double - about 1 hour.
  • Punch down and pull off about ⅓ of the dough. Set it aside.
  • Shape the remaining dough into a round. Now take a walnut sized ball of the dough you set aside and make a knob on top of the round. Roll the remaining dough into 4 to 8 roped shaped like bones. Place vertically around the round loaf, from the knob on top to the bottom.
  • Place on a silpat or parchment covered baking sheet. Let the loaf rise for about 1 hour.
  • While the bread is rising make the glaze by boiling the sugar and orange juice together for about 3 minutes. Set it aside.
  • Bake at 350F for 30 to 45 minutes, or until it sounds hollow when tapped on the bottom.
  • Remove the loaf from the oven and brush with the glaze. Sprinkle with sugar.

Notes

Expert Tip: If you'd like to omit the orange glaze you can brush the bread before baking with an egg yolk mixed with 1 teaspoon of water. It gives the crust a nice glossy look.
  • You can make the dough for Day of the Dead bread the day before and refrigerate overnight
  • Fresh orange juice is best for the glaze if you've got some nice juicy oranges lying around.
  • If you want a soft crust cover the bread with a clean towel and let it cool.
  • The glaze and sugar will go on better if you brush ¼ of the hot bread with glaze, sprinkle with sugar, and then move on to the next ¼.
  • You can melt orange marmalade and brush it over the finished bread for the glaze if you prefer not to make the syrup.
  • Pan dulce breads are best the day they are made but they freeze well. Let cool completely, wrap tightly in plastic wrap, cover with aluminum foil and freeze for up to 3 months.
  • If your delicious pan de muerto bread gets a little stale slice it and make French toast with it. Delish!

Nutrition Facts

Calories: 341kcal | Carbohydrates: 60g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 221mg | Potassium: 132mg | Fiber: 2g | Sugar: 17g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 3mg

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    🛒 Shopping list

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    • yeast
    • wheat gluten
    • all purpose flour
    • anise seed
    • salt
    • white sugar
    • milk
    • eggs
    • butter
    • oranges

    🥄 Equipment

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    You'll need the following items to make this recipe successfully.

    • stand mixer
    • zester
    • mixing bowls
    • baking sheet
    • instant read thermometer
    • parchment paper

    First published October 22, 2020. Last updated September 10, 2022 for editorial changes.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

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    Comments

    1. Twila

      October 26, 2020 at 3:41 pm

      I'm making this today, but I like to make the dough, in the bread machine, makes my like much easier!! It makes the house smell wonderful!! I just used a teaspoon of the anise, because it tends to be too strong for me! I'm sure it's gonna be great!!

      Reply
      • Marye

        October 27, 2020 at 11:35 am

        Let me know!

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