About this recipe
The Day of the Dead is a huge holiday in Mexico, and it is not a day to celebrate or venerate death. On this day, our deceased loved ones are honored and remembered.
This is Day of the Dead Bread, also known as Pan de Muertos in Spanish. Pan de Muerto is a round loaf of sweet bread with a soft crumb texture. It is lightly flavored with orange zest, and they also add anise seeds in some places.
In honor of our departed loved ones, we honor them by creating an Altar de Muertos, where we place their favorite foods, flowers, a picture of them, and the vegan Day of the Dead bread, Pan de Muerto, on the altar. The purpose is to offer food and drink to the souls of the deceased who come back to visit us, tired and thirsty.
The original recipe for this bread includes eggs and milk, but my version does not. Despite the changes, the bread remains soft and has a subtle orange flavor, making it a delicious option for the Day of the Dead celebrations.
WHAT IS THE MEANING OF THE DAY OF THE DEAD BREAD (Pan de Muerto)?
The Day of the Dead celebrates life after death rather than a day filled with sadness and tears. It’s an occasion to honor and cherish the memories of our loved ones who have passed away. Although they may no longer be with us physically, their spirits live in our hearts and minds.
Pan de Muerto is a bread decorated with pieces of bread dough forming bones and skulls. The bones are arranged in a circular shape to represent the circle of life. Each state in Mexico has its own recipe and shape for the pan de Muerto. Some states make the bread in the form of animals, flowers, or dead people
HOW TO MAKE Vegan Day of the DEAD BREAD?
The Bread of the Dead recipe is simple and requires only a few ingredients. You will need all-purpose flour, vegetable milk (such as almond or soy milk), active dry yeast, orange zest, sugar, and a pinch of salt.
- First, you have to heat the milk and the oil in a saucepan. The temperature should be 95ºF (35ºC) or warm to the touch if you do not have a thermometer.
- Second, measure the sugar and flour and put them in the bowl of the electric stand mixer fitted with the dough hook attachment. Add the non-dairy milk and vegetable oil, and beat at medium speed until all is well integrated. I like to leave my dough mixing for 5 -8 minutes or until soft and smooth. Place the dough in an oiled bowl and cover with plastic wrap or a kitchen towel.
- Third, let the dough rise. To make the bread, start by forming a round base, then add knobs to represent the bones. Lastly, form a dough ball and place it at the top and center of the loaf. Place the bread on a baking sheet and bake it until golden brown. Once it’s out of the oven, you can glaze it with a simple syrup or brush it with melted vegetable butter and sprinkle some white sugar.
When to prepare this bread?
Every year, as October ends, I prepare a vegan Day of the Dead bread for my family. It’s a tradition we all look forward to, and for good reason – the bread is absolutely delicious! It pairs perfectly with a steaming hot cup of coffee, or if you’re feeling more adventurous, you can enjoy it the way we do in Mexico City – with a rich hot chocolate or a refreshing horchata.
As someone who grew up in Mexico, I can tell you that this bread is an important part of our Dia de los Muertos celebration, and I’m proud to carry on the tradition in my own way.
Bake this bread to celebrate the lives of the people who came before us and to celebrate their legacy, but above all, to celebrate eternal life. Quick tip: if you don’t have time to bake it, make Day of the Bread Cookies.
Vegan Day of the Dead Bread
Ingredients
- 2 cups almond milk
- 1/2 cup safflower oil
- 4½ teaspoons active dry yeast
- 3/4 cup sugar plus more for sprinkling
- 4 ½ cups all-purpose flour plus more for kneading
- 1/2 teaspoon salt
- 1 tablespoon grated orange zest
Instructions
- Warm the milk and oil to 95ºF.
- Place the flour in the bowl of an electric mixer and make a well in the middle. Sprinkle in the sugar and yeast. Pour the warm almond milk and oil into the well and mix slowly using the hook attachment for 10 minutes.
- Add the salt and orange zest and mix until well incorporated.
- Transfer the dough to a heavily oiled bowl, cover, and let it rise for an hour.
- Prepare a baking sheet with parchment paper.
- Transfer the dough to a well-floured surface and knead it for 3 to 5 minutes—separate three small pieces from the dough. Form one piece of dough into a ball and the other two pieces into logs. Pinch each log twice one inch towards the center. This will give the illusion of “bones”.
- Shape the rest of the dough into a flat bottom semisphere. Note that the dough will be sticky, so flour your hands to prevent it from sticking.
- Place the logs in an X shape on top of the semisphere and then place the small ball on top. Let it rise for 30 minutes in a warm place.
- Preheat the oven to 350ºF. Bake for 30 minutes or until golden on the top. Once the bread is still warm, brush some oil or melted vegan butter on top and sprinkle with sugar.
Notes
- The dough will be sticky, it is important to knead for 10 minutes.
- It is easier if form three Day of the Dead pieces of bread, they will hold their shape better and will cook faster.
- Use thick almond or other vegetable milk, nothing too watery.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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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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