Soft and Fragrant Pan de Muerto (Mexican Bread of the Dead)
Pan de Muerto is a soft, buttery bread traditionally enjoyed during Día de Muertos. Flavored with orange blossom water or fresh orange zest and topped with sugar, it features bone-shaped decorations that symbolize the celebration of life and remembrance. This classic Mexican bread is perfect for honoring loved ones with every sweet, citrusy bite and is a beautiful centerpiece on any altar or holiday table.
Ingredients
Cooking Instructions
step 1
In a small bowl, mix the warm Whole Milk (1/2 cup) with 1 tablespoon of sugar and the Active Dry Yeast (2 tsp). Let sit for 10–15 minutes until foamy.
step 2
In a large mixing bowl, combine the All-Purpose Flour (3 1/2 cups), remaining Granulated Sugar (3/4 cup), and Salt (1/2 tsp). Add the Farmhouse Eggs® Large Brown Eggs (4), yeast mixture, softened Unsalted Butter (1/2 cup), Orange Blossom Water (1 Tbsp) (or zest), Vanilla Extract (1 tsp), and optional extra Orange (1) zest.
step 3
Mix until a soft dough forms. Knead by hand or with a stand mixer for 10–12 minutes, or around 30 minutes by hand, until smooth and elastic. Dough will be slightly sticky—avoid adding too much flour.
step 4
Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm place for 1½ to 2 hours, or until doubled in size.
step 5
Divide the dough in half. From each half, set aside a small portion to form the bone decorations and a small ball. Shape the large portion into a round loaf. Roll the reserved dough into thin "bones" and place them in a cross over the loaf, then top with a small round dough ball in the center.
step 6
Place shaped loaves on a baking sheet lined with parchment paper. Cover loosely and let rise for another 45–60 minutes until puffy.
step 7
Preheat oven to 350 degrees F (175 degrees C).
step 8
Bake for 20–25 minutes, or until golden and cooked through. A thermometer inserted should read 190 degrees F (88 degrees C) internally.
step 9
While still warm, brush the loaves with melted Butter (2 Tbsp) and generously sprinkle with Granulated Sugar (4 Tbsp). Let cool slightly before serving. Enjoy with hot chocolate, café de olla, or atole for a traditional pairing.
