Print

Cozy Pan de Muerto: Easy Day of the Dead Bread Recipe

pan de muerto - featured image
Print Recipe

This easy pan de muerto recipe delivers a soft, orange-scented bread that’s perfect for Day of the Dead celebrations or any fall gathering. With a tangzhong starter for extra softness and simple pantry ingredients, it’s a foolproof way to make this traditional Mexican bread at home.

Ingredients

Scale
  • 2 tablespoons bread flour (for tangzhong)
  • 1/4 cup water (60 ml, for tangzhong)
  • 1/4 cup whole milk (60 ml, for tangzhong)
  • 2 1/2 cups bread flour (315 grams, plus more for dusting)
  • 1/4 cup granulated sugar (50 grams)
  • 1 packet active dry yeast (2 1/4 teaspoons, or 7 grams)
  • 1/2 teaspoon salt
  • 1 teaspoon anise seeds (optional)
  • 2 large eggs (room temperature, beaten)
  • 1/4 cup unsalted butter (56 grams, softened)
  • 1 tablespoon orange blossom water
  • 1 teaspoon orange zest (from about 1 orange)
  • 1/3 cup warm water (about 110°F, or 80 ml)
  • 2 tablespoons unsalted butter (melted, for glaze)
  • 2 tablespoons granulated sugar (for sprinkling)
  • 1/4 cup all-purpose flour (for shaping bone decorations)
  • 1 egg yolk (for egg wash, mixed with 1 tablespoon water)

Instructions

  1. Make the tangzhong starter: In a small saucepan, whisk together 2 tablespoons bread flour, 1/4 cup water, and 1/4 cup milk. Cook over medium heat, stirring constantly, until it thickens into a paste (about 2-3 minutes). Remove from heat and let cool to room temperature.
  2. Activate the yeast: In a small bowl, combine 1/3 cup warm water, 1 tablespoon of the sugar, and the yeast. Stir gently and let sit for 5-10 minutes until foamy.
  3. Mix the dough: In the bowl of a stand mixer (or large mixing bowl), combine 2 1/2 cups bread flour, remaining sugar, salt, and anise seeds. Add the tangzhong starter, activated yeast mixture, beaten eggs, softened butter, orange blossom water, and orange zest. Mix on low speed until everything comes together (about 2 minutes).
  4. Knead the dough: Increase speed to medium and knead for 8-10 minutes (12-15 minutes by hand) until smooth, elastic, and slightly tacky. It should pass the windowpane test.
  5. First rise: Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel. Let rise in a warm, draft-free spot for 1-1.5 hours until doubled in size.
  6. Shape the dough: Punch down the dough. Turn out onto a lightly floured surface. Cut off about 1/4 cup of dough and set aside. Shape remaining dough into a round loaf and place on a parchment-lined baking sheet. Divide reserved dough into 4 equal pieces, roll each into a 6-inch rope, and arrange in a crisscross pattern on top of the loaf, pressing ends gently into the sides.
  7. Second rise: Cover shaped loaf loosely with plastic wrap and let rise for 45 minutes to 1 hour until puffy and almost doubled.
  8. Preheat and glaze: About 20 minutes before second rise is done, preheat oven to 350°F (175°C). Mix egg yolk with 1 tablespoon water. Gently brush entire loaf with egg wash.
  9. Bake: Bake for 25-30 minutes until deep golden brown and loaf sounds hollow when tapped on the bottom. If browning too quickly, tent with foil after 15 minutes.
  10. Glaze and cool: As soon as bread comes out of the oven, brush top with melted butter and immediately sprinkle generously with granulated sugar. Let cool on baking sheet for 10 minutes, then transfer to a cooling rack.

Notes

The tangzhong starter is key for keeping the bread soft for days. Make sure eggs and butter are at room temperature. Orange blossom water is the secret ingredient; find it at Latin grocery stores or online. For substitutions: use all-purpose flour instead of bread flour (slightly less chewy), or for dairy-free use vegan butter and oat milk. The bread can be frozen for up to 3 months. Flavors improve after a day.

Nutrition

Keywords: pan de muerto, Day of the Dead bread, Mexican sweet bread, orange bread, traditional bread, fall baking, holiday bread

Find it online: https://sparklespoon.com/cozy-pan-de-muerto-easy-day-of-the-dead-bread-recipe/