This sweet bread, a type of Mexican pan dulce, can be made into any kind of shape - don't save it for special occasions! Try this chocolate Babka, too!
Jump to:
❤️ Why you'll love this recipe
Although there are a lot of ingredients the dough goes together quickly and easily. Exploring Mexican culture with this authentic pan de muerto recipe is a fun family project, too!
🧾 Ingredients
- 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.
- Mix the yeast, sugar, and water and set aside to proof.
- Heat the milk and butter until butter is melted. 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. Set aside.
- Add the eggs to the 110F milk mixture and blend.
- Pour the yeast and the milk mixtures 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.
- Separate ⅓ of the dough out and roll the rest into a round, slightly flat, loaf.
- Roll part of the remaining dough into a knob for the top.
- Roll the remaining dough into ropes shaped to resemble bones and arrange over the loaf and under the knob on top.
- 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.
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
💭 Tips
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
- 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 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.
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.
Brush with the orange glaze, and/or sprinkle with sugar, powdered sugar, or brightly colored sugar.
Anise is traditional but you could use ground anise, a little anise flavoring, or leave it out completely.
Related recipes
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 a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Day of the Dead Bread
Equipment Needed
- 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
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
- You can make the dough for Day of the Dead bread 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.
- 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 the bread gets a little stale slice it and make French toast with it. Delish!
Twila
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!!
Marye
Let me know!