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!
Table of Contents
❤️ 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
📖 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.
- 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 warm water in a small bowl and set aside to proof.
- Heat the milk and butter in a medium mixing bowl 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 a stand mixer. Set aside.
- Add the eggs to the 110F milk mixture and whisk to blend.
- Pour the yeast and the milk mixtures into the flour mixture.
- Use the paddle attachment of your mixer to blend on low.
- 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.
- 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 large mixing bowl that has been buttered. Brush melted butter (not too hot!) over the top.
- Cover with a clean tea towel and let dough rise in a warm place until doubled - 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 ball to make a knob for the top.
- Roll the remaining dough into thin logs or 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
🥫 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.
💭 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.
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
Try this chocolate Babka, too! It's not Mexican but it is delicious!
🫶 Restless Chipotle recommends
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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.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Day of the Dead Bread
Print Pin Recipe SaveIngredients
- 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
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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
- 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
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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We'll never share your email or send you spam. Pinkie swear.First published October 22, 2020. Last updated September 22, 2023 for editorial changes and improved information.
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!