Pan de Muerto: Authentic Mexican Sweet Bread for Día de los Muertos Celebration

pan de muerto: Mexican Bread of the Dead

pan de muerto is a traditional Mexican sweet yeast bread, or pan dulce, topped with a citrusy orange glaze and baked to celebrate Día de los Muertos.

Ingredients for Authentic Pan de Muerto

• ¼ cup whole milk, warmed
• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon fresh orange zest
• ½ cup unsalted butter, softened
• 3 ½ to 4 cups all-purpose flour, plus extra for dusting
• ½ teaspoon salt
• 2 tablespoons orange juice
• 3 tablespoons powdered sugar (for glaze)
• 2 tablespoons granulated sugar (for topping)

Instructions: How to Make pan de muerto

1. Activate the yeast: In a small bowl, whisk warmed milk and 1 teaspoon sugar, then sprinkle yeast on top. Let stand 5–10 minutes until foamy.
2. Mix the dough: In a large bowl, combine remaining sugar, eggs, vanilla, orange zest and orange juice. Stir in yeast mixture.
3. Add dry ingredients: Gradually mix in 3 cups flour and salt until a soft dough forms. Add butter and incorporate ½ cup more flour at a time until dough pulls away from sides.
4. Knead and proof: Turn onto a floured surface and knead 5–7 minutes until smooth. Place in a greased bowl, cover with plastic wrap, and let rise 1–1½ hours until doubled.
5. Shape the loaves: Punch down dough; separate into 12 pieces. Shape 8 pieces into round rolls and 4 smaller “bones” for decoration. Place on parchment-lined baking sheet, cover and let rise 45 minutes.
6. Bake: Preheat oven to 350°F (175°C). Brush loaves with beaten egg and arrange “bones” on top. Bake 30–35 minutes until golden brown.
7. Glaze and finish: While warm, brush with orange glaze (mix powdered sugar with a splash of orange juice) and sprinkle granulated sugar over each loaf.

Tips & Variations

• Add anise: For a classic pan dulce aroma, stir in 1 teaspoon ground anise or 1 tablespoon anise seeds.
• Make ahead: Freeze shaped dough before final rise. Thaw in refrigerator overnight and bake next day.
• Gluten-free twist: Substitute a 1-to-1 gluten-free flour blend and add an extra egg for structure.

Nutrition Facts (per serving)

Calories: 208 kcal  |  Carbs: 36 g  |  Protein: 5 g  |  Fat: 5 g

Enjoy this delightful pan de muerto alongside a cup of hot chocolate or café de olla as you honor loved ones during Día de los Muertos.

Recipe inspired by traditional Mexican pan dulce recipes and adapted for home bakers.

Original inspiration: AllRecipes Pan de Muertos