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Pan de Muertos (Mexican Bread of the Dead)

4

190 min

Pan de Muertos (Mexican Bread of the Dead)

Pan de Muertos (Mexican Bread of the Dead) Photo 1

Time

190 min

Serving

12 persons

Calories

208

Rating

4.00★ (161)

Cuisine

Mexican
Author: Victoria Buriak
This pan de muerto is a version of the bread made for the November 2 celebration known as Día de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals.

Ingredients

  • milk: 0.25 cup
  • butter or margarine: 0.25 cup
  • warm water (110 degrees F/45 degrees C): 0.25 cup
  • all-purpose flour: 3 cups
  • white sugar: 0.25 cup
  • anise seed: 2 tsp
  • ¼ teaspoons active dry yeast: 1 piece
  • salt: 0.5 tsp
  • eggs: 2 piece (beaten)
  • orange zest: 1 Tbsp
  • white sugar: 0.25 cup
  • orange juice: 0.25 cup
  • orange zest: 2 tsp
  • white sugar: 2 Tbsp

Metric Conversion

Stages of cooking

Pan de Muertos (Mexican Bread of the Dead) Photo 21
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Pan de Muertos (Mexican Bread of the Dead) Photo 43
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Pan de Muertos (Mexican Bread of the Dead) Photo 65
Pan de Muertos (Mexican Bread of the Dead) Photo 76
Pan de Muertos (Mexican Bread of the Dead) Photo 87
  1. To make the bread: Heat milk and butter in a medium saucepan over low heat until butter melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C).
    Pan de Muertos (Mexican Bread of the Dead) Photo 2
  2. Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft.
    Pan de Muertos (Mexican Bread of the Dead) Photo 3
  3. Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
    Pan de Muertos (Mexican Bread of the Dead) Photo 4
  4. Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour.
    Pan de Muertos (Mexican Bread of the Dead) Photo 5
  5. Preheat the oven to 350 degrees F (175 degrees C).
    Pan de Muertos (Mexican Bread of the Dead) Photo 6
  6. Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze.
    Pan de Muertos (Mexican Bread of the Dead) Photo 7
  7. To make the glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes. Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.
    Pan de Muertos (Mexican Bread of the Dead) Photo 8

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