Pan de Muerto


Pan de Muerto

Servings 8 people
Prep Time 1 hr 30 mins
Cook Time 35 mins
Resting Time 3 hrs
Total Time 5 hrs 5 mins


  • Kitchen Machine
  • Pan
  • Brush
  • Bowl


For two Breads

    The Yeast Proof Mixture:

    • 110 ml warm milk
    • 18 g white sugar
    • 27 g flour
    • 7 g active dry yeast

    The Dough:

    • 550 g flour
    • 280 g eggs room temperature
    • 140 g butter room temperature
    • 95 g sugar
    • 2 g salt
    • 3 g ground anise seeds
    • 25 ml orange flower blossom water
    • 20 g orange zest

    The Glaze:

    • 180 ml orange juice
    • 7 g orange zest
    • 90 g powdered sugar

    The Garnish

    • 20 g powdered sugar


    • Warm up milk until it is lukewarm. It shouldn't be too hot, because then the yeast will not work and it shouldn't be too cold either for the same reason. As a small tip, you should still be able to hold your finger in the water and not burn yourself.
    • Add yeast, sugar and flour and let the yeast sit in it for 10 minutes. Get the zest off of two oranges. Place a sieve above a mixing bowl and add the flour, sugar, salt and ground anise seeds. Sift the dry ingredients until most of them have passed through the sieve.
    • Make a well in the center of the dry ingredients and add the yeast mixture from earlier.
    • Use the dough hook attachment of your standing mixer and knead the dough on medium/low speed adding room temperature butter piece by piece until completely combined. Now add the room temperature eggs one by one and knead until incorporated. Knead the mixture for a few minutes until it is one smooth dough. It's time to add the orange blossom water and orange zest to your dough and knead again until it's combined.
    • The dough will appear very wet, don't add more flour, just keep kneading and it will form a more soft texture. This will take 15-20 minutes in your standing mixer.
    • When you touch the dough it should be soft but not sticking to your fingers anymore. Add a small amount of oil to a bowl and put the dough in it and cover it with the oil. Let the dough rest for two hours.
    • Lightly flour your work surface and knead the dough while shaping it into a flat rectangle. From here divide the dough into three equal pieces.
    • Take one of the dough pieces and make a round ball from it, whilst sticking the outer edges to the center of the dough. Turn this dough ball over, so that the stitches are on the bottom and place it on a baking sheet. Do the same to the second piece of dough.
    • Cut the remaining dough piece into five equal sized pieces. Take one of the pieces and roll it into a cylinder shape and press your thumb in the middle of it to make a well and then again in between those two remaining sides. Press your thumbs down and roll the dough so that you have four round balls sticking to each other with a thin piece of dough. Repeat this step until you have a total of four of these dough ball pieces. Cut the last remaining piece of dough into two equal parts and roll them into two small balls.
    • Using a brush, put some water shaped as a cross on the dough and put the two dough pieces in a cross on top of the dough. Repeat with second bread. Add on top the small dough ball. Let it rest one more time for 60 minutes.
    • Preheat the oven to 175 degrees and bake your bread for 35 minutes. Transfer them to a cooling rack when baked and let completely cool down.
    • To make the glaze squeeze the oranges you used before for the zest and put through a sieve. On medium high heat at a sauce pan and fill with the orange juice, two tablespoons orange zest and 5 tablespoons of sugar. Let simmer for five minutes or until it begins to boil. Now generously add the glaze with a brush onto your cold breads. Try to get it in every corner of your bread.
    • Now evenly add some powdered sugar to your breads and done.
    Course: Lunch, Snack, Sweet
    Cuisine: Mexican
    Keyword: Bakery, Bread, Sweet

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