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Easy Quick Pan de Muerto: Best Day of the Dead Bread Recipe

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This Quick Pan de Muerto is a weeknight miracle that brings the spirit of Día de los Muertos to your table without the all-day commitment. It’s a soft, orange-scented bread that’s perfect for dipping in hot chocolate or coffee.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ½ cup (120ml) warm milk (heated to about 110°F)
  • ⅓ cup (65g) granulated sugar
  • ¼ cup (55g) unsalted butter, softened
  • 2 large eggs, at room temperature
  • Zest of 1 large orange
  • 1 teaspoon orange blossom water (optional)
  • ½ teaspoon salt
  • ½ teaspoon anise seed (optional)
  • For the Topping:
  • 2 tablespoons (28g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • Zest of ½ orange

Instructions

  1. Proof the yeast: In the bowl of your stand mixer, combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast on top and let it sit for 5 minutes until it’s foamy.
  2. Mix the dough: Add the remaining sugar, softened butter, eggs, orange zest, orange blossom water (if using), and salt to the yeast mixture. Use the paddle attachment on low speed to combine everything until it’s a shaggy mess.
  3. Add the flour: Switch to the dough hook. Add the flour (and anise seed if using) and mix on low speed for about 2 minutes until a rough dough forms. Scrape down the sides of the bowl.
  4. Knead the dough: Increase the speed to medium and knead for 5-7 minutes. The dough should pull away from the sides of the bowl and feel smooth and elastic. If too sticky, add flour 1 tablespoon at a time; if too dry, add warm water 1 teaspoon at a time.
  5. First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel. Let it rise in a warm spot for 45 minutes, or until doubled in size.
  6. Shape the bread: Punch down the dough gently. Turn it out onto a lightly floured surface. Divide the dough into two pieces: one large piece (about two-thirds) for the base, and one smaller piece for decorations. Shape the large piece into a round ball and place on a parchment-lined baking sheet.
  7. Make the bone decorations: Divide the smaller piece into 4 equal parts. Roll each into a rope about 6 inches long. Cut each rope in half, then roll each half into a smaller rope. Place two ropes crossed on top of the bread to form a ‘bone’ shape. Repeat with the remaining ropes to make four bones. Optionally, make a small round ball for the top center.
  8. Second rise: Cover the shaped bread loosely with plastic wrap and let it rise for 20 minutes. The bread should look slightly puffy but not doubled.
  9. Preheat and bake: While the bread is rising, preheat your oven to 350°F (175°C). Once risen, bake for 20-25 minutes, until the top is golden brown and the bread sounds hollow when tapped on the bottom. Internal temperature should reach about 190°F (88°C).
  10. Finish with topping: While the bread is still warm, brush the top generously with melted butter. Mix the remaining ¼ cup sugar with the extra orange zest and sprinkle it all over the buttered bread. Let cool on a wire rack for at least 15 minutes before slicing.

Notes

Temperature is key: warm milk to about 110°F. Don’t overthink the shaping; the sugar coating hides imperfections. Check for doneness early (start at 18 minutes). Store at room temperature for up to 2 days, or freeze for up to 3 months.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, quick bread, orange bread, Mexican bread, Día de los Muertos

Find it online: https://lumalunch.com/easy-quick-pan-de-muerto-best-day-of-the-dead-bread-recipe/