About This Recipe
Pan de Muerto is one of Mexico’s most symbolic breads — baked every year for Día de Muertos as an offering and celebration of life. This eggless version keeps the tradition alive while making it more accessible and lighter. It’s soft, buttery, and full of citrus aroma from fresh orange zest — perfect with a cup of hot chocolate or coffee.
When I lived in Mexico, the start of fall meant one thing — panaderías filled with Pan de Muerto. You’d start seeing them everywhere: traditional sugar-dusted ones, chocolate versions, vegan pan de muerto, or even some filled with cajeta. But no matter how many new twists appeared, I always craved the authentic one — the kind my mom bought every single year, the one we’d tear apart and dip into steaming cups of Mexican hot chocolate.
Today, this version brings that same warmth and nostalgia into your kitchen — with no eggs, just milk and yogurt for richness and a tender crumb.
Why You’ll Love This Recipe
- Authentic Mexican flavor with a soft, delicate texture
- Eggless but still rich and buttery
- Infused with fresh orange zest for that signature aroma
- Perfect for Día de Muertos or cozy weekend baking
What Pan de Muerto Represents
Pan de Muerto is more than just a sweet bread — it’s a symbol of love, remembrance, and the beautiful cycle of life and death. The round shape represents the circle of life, while the cross-shaped “bones” laid across the top symbolize the four cardinal directions that guide the soul’s journey. The small ball in the center represents a tear, a reminder of the sorrow and the sweetness of remembering loved ones.
Every element tells a story — one that connects us to those who came before us, and to the traditions that keep their memory alive with every bite.
Ingredient Notes
- Flour: All-purpose works best here.
- Milk: Use warm (not hot) milk to activate the yeast. Any dairy or plant-based milk works.
- Yogurt: replaces eggs. Silken tofu also works if you prefer vegan.
- Butter: cold butter cut into chunks, use vegan butter if necessary.
- Orange zest: Rub it into the sugar to release the oils.
- Yeast: Instant yeast keeps the process simple, but active dry yeast works too (just proof longer).
How to Make It
Making Pan de Muerto at home is easier than you think. Start by activating your yeast with warm milk and sugar — once it’s foamy, you’re good to go. Rub the orange zest into the sugar with your fingers to release the oils (that’s where the magic flavor comes from), then mix it all with yogurt, vanilla, salt, and flour until a soft dough forms.
Knead in the butter little by little until the dough is smooth and elastic. Let it rise in a warm spot until it doubles in size — about an hour or so. Once it’s puffy, shape your bread. For the traditional look, form a large round loaf and decorate it with small dough “bones” and a “tear” on top. Let it rise again, then bake at 350°F for about 20 minutes until golden and fragrant. Finish with a brush of melted butter and a sprinkle of sugar while it’s still warm.
Variations
- Vegan Pan de Muerto: Use plant-based milk and vegan butter.
- Cinnamon Touch: Add ½ teaspoon for extra warmth.
- Mini Breads: Divide the dough into smaller rolls for individual servings — perfect for gatherings.
Home-Cook Tips
- Let the dough rise in a warm, draft-free spot — the top of your oven (turned off) works great. Or use the proof function of your oven if it has it.
- If your dough feels too wet, sprinkle flour gradually rather than adding too much at once.
- Make individual pan de muertos, cut them in half, and fill them with vanilla ice cream for a perfect dessert.
Authentic Pan de Muerto
Equipment
- 1 Stand Mixer
- 3 Baking sheets
Ingredients
- 1 teaspoon salt ≈ 6 g
- 1 cup milk ≈ 240 g, lukewarm
- 4½ cups all-purpose flour ≈ 560 g
- ½ cup plain yogurt or silken tofu ≈ 120 g, full-fat preferred
- Zest of 1 orange
- ½ cup sugar ≈ 112 g
- 1 tablespoon instant yeast ≈ 10 g
- ½ teaspoon vanilla extract ≈ 2 g
- ½ cup unsalted butter softened (≈ 112 g)
- Optional: ½ teaspoon ground cinnamon extra flavor
- For finishing: melted butter + sugar for topping
Instructions
Activate the yeast
- In a large mixing bowl, combine the lukewarm milk, 1 tablespoon of sugar, and the yeast. Stir gently and let it rest for 5–10 minutes, until foamy on top.
Infuse the orange flavor
- In a small bowl, combine the remaining sugar with the orange zest. Rub them together with your fingertips until the sugar feels slightly moist and aromatic — this releases the oils and gives the bread its signature fragrance.
Mix the dough
- Add the yogurt, vanilla extract, salt, and the orange zest–infused sugar to the yeast mixture. Stir to combine.
- Gradually add the flour, about 1 cup at a time, mixing with a spatula or dough hook until a rough dough forms.
Add the butter
- Add the softened butter a few tablespoons at a time, kneading until fully incorporated. Continue kneading for 8–10 minutes (or 12 by hand) until the dough is smooth, elastic, and slightly tacky but not sticky.
- If the dough feels too wet, sprinkle in 1–2 tablespoons of flour as needed.
First rise
- Shape the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm spot until doubled in size — about 1 to 1½ hours.
Shape the bread
- Once the dough has risen, gently punch it down to release the air and separate about 200 g to form the decorative “bones” and the small top ball.
- Roll that portion into thin ropes and one small ball, place them on a parchment-lined baking sheet, and refrigerate while the main dough proofs.
- Shape the remaining dough into a large round loaf, place on a lined baking sheet, cover, and let rise again for 30–45 minutes until puffy.
Add the decorations
- Take the chilled “bones” from the fridge and lay two across the loaf in a cross shape. Add the small ball on top and press gently to secure.
Bake
- Preheat the oven to 350°F (175°C). Bake for 35–40 minutes, or until golden brown and fragrant.
Finish and serve
- Brush with melted butter while warm and sprinkle generously with sugar. Enjoy slightly warm with coffee or Mexican hot chocolate.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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