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Fluffy Pan de Muerto: 5 Easy Mexican Sweet Bread Recipes

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A traditional Mexican sweet bread for Día de los Muertos, featuring a soft, pillowy texture infused with orange blossom and anise, topped with decorative dough shapes and a glossy orange marmalade glaze.

Ingredients

Scale
  • 4 cups (500g) All-Purpose Flour
  • 1/2 cup (100g) Granulated Sugar
  • 2 1/4 tsp (1 packet) Instant Yeast
  • 1/2 cup (113g) Unsalted Butter, softened
  • 1 cup (240ml) Whole Milk, warm
  • 2 Large Eggs, room temperature
  • Zest of 1 large Orange
  • 1 tsp Anise Seeds, crushed
  • 1 tsp Salt
  • 1 tbsp Sugar (for yeast activation)
  • 1/4 cup Orange Marmalade
  • 1 tsp Water (for marmalade glaze)
  • Confectioners’ Sugar (for dusting, optional)

Instructions

  1. In a small bowl, mix warm milk with 1 tablespoon of sugar and the yeast. Let sit for 5-10 minutes until foamy.
  2. In a large bowl, whisk together flour, remaining sugar, salt, orange zest, and crushed anise seeds.
  3. Add softened butter, eggs, and the foamy yeast mixture to the dry ingredients. Mix on low speed with a dough hook for 2 minutes, or stir by hand until a shaggy dough forms.
  4. Knead on medium-low speed for 5-7 minutes until smooth, elastic, and slightly sticky. Perform the windowpane test to check gluten development.
  5. Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm area for 1-1.5 hours until doubled.
  6. Punch down dough. Divide into portions: one large for the main loaf, smaller ones for bones and skull. Roll main portion into a circle and shape decorations.
  7. Arrange on a parchment-lined baking sheet. Cover and let rise again for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
  8. Brush bread with beaten egg wash. Bake for 25-30 minutes until golden brown. Tent with foil if browning too quickly.
  9. While baking, warm marmalade with a teaspoon of water. Brush generously over the hot bread immediately after removing from oven.
  10. Cool on a wire rack for at least 30 minutes before slicing.

Notes

Ensure milk is warm (105-110°F) but not hot to avoid killing yeast. The dough should be soft and tacky; avoid adding too much extra flour. For best results, use a high-protein flour like King Arthur. The marmalade glaze locks in moisture and adds shine. Can be made ahead by shaping and refrigerating overnight for a second rise in the morning.

Nutrition

Keywords: pan de muerto, mexican sweet bread, dia de los muertos, orange bread, anise bread, holiday baking, traditional bread

Find it online: https://lunafeast.com/fluffy-pan-de-muerto-5-easy-mexican-sweet-bread-recipes/