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Best Homemade Pan de Muerto: Easy Day of the Dead Bread

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This Homemade Pan de Muerto is a soft, slightly sweet bread fragrant with orange blossom and anise. It’s a forgiving, budget-friendly recipe perfect for Day of the Dead celebrations or any time of year.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one ¼-ounce packet)
  • ½ cup (120ml) warm milk (105-110°F)
  • ½ cup (100g) granulated sugar
  • ½ cup (1 stick or 113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • Zest of 1 large orange
  • 1 tablespoon orange blossom water
  • 1 teaspoon anise seed
  • ½ teaspoon salt
  • ¼ cup (½ stick or 57g) unsalted butter, melted (for topping)
  • ¼ cup (50g) granulated sugar (for topping)

Instructions

  1. Bloom the yeast: In a large mixing bowl, combine warm milk (105-110°F), 1 tablespoon of sugar, and yeast. Stir gently and let sit for 5 minutes until foamy.
  2. Mix the dough: Add remaining sugar, softened butter, eggs, orange zest, orange blossom water, anise seed, and salt to the yeast mixture. Stir until combined. Add flour, 1 cup at a time, mixing until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a lightly floured surface. Knead for 8-10 minutes by hand (or 5-7 minutes with a stand mixer) until smooth and elastic. Dough should pass the windowpane test.
  4. First rise: Place dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled, about 1 ½ hours.
  5. Shape the dough: Punch down dough. Cut off about ⅓ of the dough and set aside. Shape the larger piece into a smooth round ball and place on a parchment-lined baking sheet. Divide reserved dough into 4 equal pieces and roll each into a 6-inch rope. Roll a small ball for the center.
  6. Assemble the bread: Place ropes on top of the round loaf in a criss-cross pattern (like an X). Press ends gently into sides. Place the small ball in the center where ropes cross.
  7. Second rise: Cover shaped loaf loosely with a damp towel and let rise until puffy, about 45 minutes.
  8. Bake: Preheat oven to 350°F (175°C) during the last 15 minutes of second rise. Bake on center rack for 25-30 minutes until deep golden brown (internal temperature 190°F). Tent with foil if browning too quickly.
  9. Finish and cool: Let bread cool on baking sheet for 5 minutes, then transfer to a wire rack. While still warm, brush with melted butter and sprinkle generously with granulated sugar. Cool completely before slicing, about 1 hour.

Notes

For a dairy-free version, use plant-based butter and oat milk. For a stronger orange flavor, add ½ teaspoon orange extract. The dough can be made the night before and refrigerated for the first rise. Leftovers make excellent French toast or bread pudding.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, Mexican sweet bread, homemade bread, orange blossom bread, anise bread

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