Pan de Muerto

Name: Pan de Muerto
Prep time: 30 min
Cook time: 35 min
Total time: 215 min
Yield: 4
Cuisine: Mexican
Ingredients: 500 g strong white bread flour (plus extra for dusting); 7 g fast-action dried yeast ((1 sachet)); 100 g caster sugar; 1 tsp fine sea salt; 1 tsp ground anise or aniseed (lightly crushed (optional but traditional)); 1 large orange zest (plus 1 tbsp orange juice); 120 ml whole milk (lukewarm); 3 large free-range eggs (room temp); 100 g unsalted butter (softened + cubed); 1 tsp orange blossom water (or use 1 tsp vanilla); 40 g unsalted butter (melted); 60 g caster sugar (for dusting); 1 tbsp orange zest (optional in the sugar)

by katplaystennis • 2026

Why some badges are missing

Not vegan: whole milk → try oat milk
Not gluten-free: strong white bread flour → try gluten-free plain flour
Not dairy-free: whole milk → try oat milk
Not egg-free: large free-range eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not low-FODMAP: strong white bread flour → try gluten-free plain flour
Not low-histamine: orange zest
Not low-GI / diabetic-friendly: strong white bread flour → try wholemeal flour
Not kidney-friendly: fine sea salt → try salt-free herb seasoning (or lemon zest and black pepper)

Based on listed ingredients — always check labels for allergies.

About this recipe

T he bread you see on every ofrenda — soft, lightly orange-scented. If you don’t have any Orange Blossom use Vanilla and Orange Zest

Prep

30m

Cook

35m

Rest

150m

Serves

Rating

—

Total time · 1h 5m

Ingredients

Kitchen Help

Shopping list

500 g strong white bread flour — plus extra for dusting
7 g fast-action dried yeast — (1 sachet)
100 g caster sugar
1 tsp fine sea salt
1 tsp ground anise or aniseed — lightly crushed (optional but traditional)
1 large orange zest — plus 1 tbsp orange juice
120 ml whole milk — lukewarm
3 large free-range eggs — room temp
100 g unsalted butter — softened + cubed
1 tsp orange blossom water — or use 1 tsp vanilla
40 g unsalted butter — melted
60 g caster sugar — for dusting
1 tbsp orange zest — optional in the sugar

Tools

· large bowl
· baking tray
· parchment paper
· clingfilm

Instructions

Step by step

1
In a large bowl: flour, yeast, sugar, salt, anise, orange zest. Mix. Add warm milk, orange juice, eggs, orange blossom water. Bring together then knead . Add soft butter a little at a time, kneading 8- until smooth, slightly tacky — it should pull away from bowl. If too sticky, add 1 tbsp flour.
2
Cover, leave in warm place 1hr30 — until doubled.
3
Knock back. Cut off about 150g for bones/skull. Divide remaining into 2 equal balls, shape into smooth rounds on baking tray lined with parchment. Take reserved dough: divide into 4, roll into bone shapes.
4
Cover loosely with oiled clingfilm, proof 45- until puffy. It should spring back slowly when poked.
5
Preheat to 180°C / 160°C fan / Gas 4. Bake 30- until deep golden and sounds hollow underneath. If browning too fast, cover loosely with foil at .
6
While warm, brush all over with melted butter and sprinkle generously with sugar/orange zest mix.