Authentic Day of the Dead Bread, Pan de Muerto
Soft, buttery, and full of orange aroma, this traditional Pan de Muerto is made without eggs — tender, flavorful, and perfect for Día de Muertos or cozy fall baking.
1 loaf
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
If you prefer individual Pan de Muerto, after removing 200 g for the decorations, divide the remaining dough into 90–100 g portions. Shape into smooth balls and place on a parchment-lined baking sheet. Keep the reserved 200 g chilled while the rolls proof, then decorate each one with two small “bones” and a top ball before baking.
To store: Keep in an airtight container at room temperature for up to 3 days or freeze for up to a month. Reheat at 300°F (150°C) for 5–10 minutes before serving.
For a vegan version: Use plant-based milk, dairy-free yogurt, and vegan butter.
Add ½ teaspoon ground cinnamon or cardamom for a warm spice note.