mexican day of the dead bread recipe

Written ByJenny Smyth Posted on
mexican day of the dead bread recipe
Jump to Recipe Jump to Video Print Recipe

The Best mexican day of the dead bread recipe

I’m so excited to share with you my favorite Mexican Day of the Dead bread recipe. This delicious bread is a staple in Mexican culture, and I’ve fallen in love with it after trying it for the first time at a family gathering.

The combination of sweet and savory flavors, along with the soft and fluffy texture, makes it a perfect treat for any occasion. My kids adore helping me make this bread from scratch, and we always have so much fun together in the kitchen.

Not only is this bread a delight to eat, but it’s also incredibly easy to make and requires minimal ingredients. I love that it’s a great way to teach my kids about the importance of using fresh and high-quality ingredients in cooking.

Plus, this bread is perfect for snacking on throughout the day or as a side dish for meals. My family loves when I make this bread for our weekly dinner gatherings – it’s always a hit!

The best part is that it’s surprisingly healthy, made with wholesome ingredients like whole wheat flour, olive oil, and herbs. We all feel good about what we’re putting into our bodies when we indulge in this tasty treat.

As an added bonus, this bread freezes beautifully, making it easy to stash away for later use. I often freeze individual portions and thaw them as needed for a quick snack or lunchbox addition.

Mexican Day of the Dead Bread (Pan de Muerto)

Mexican Day of the Dead Bread (Pan de Muerto)

4.9 from 1064 votes

A soft, slightly sweet yeast bread traditionally baked for Día de Muertos. Infused with orange blossom water and anise, it is shaped with bone-like decorations and topped with sugar and orange zest.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time3 hours 55 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough

4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon salt
1 tablespoon active dry yeast
1/2 cup warm milk (110°F)
1/2 cup unsalted butter, softened
4 large eggs
1 teaspoon orange blossom water
1 teaspoon vanilla extract
Zest of 1 orange

For the Glaze and Topping

1/4 cup melted butter
1/2 cup granulated sugar
1 tablespoon orange zest

👨‍🍳Directions

1Activate the yeast by dissolving it in warm milk with 1 teaspoon of sugar.
2Let it stand for 5 to 10 minutes until frothy, indicating the yeast is active.
3In a large bowl or stand mixer, combine 3 cups flour, remaining sugar, and salt.
4Add the yeast mixture, softened butter, eggs, orange blossom water, vanilla, and orange zest.
5Mix on low speed until a shaggy dough forms.
6Gradually add the remaining 1 cup flour, 1/4 cup at a time, kneading with the dough hook on medium speed for 8 to 10 minutes until the dough is smooth and elastic.
7It should pull away from the sides of the bowl and feel slightly tacky but not sticky.
8Shape the dough into a ball and place it in a greased bowl, turning once to coat.
9Cover with plastic wrap and let it rise in a warm place for 1.
5 to 2 hours until doubled in size.
10Punch down the dough and divide it into two pieces: one for the base and one for decorations.
11Shape the larger piece into a round loaf and place it on a parchment-lined baking sheet.
12From the smaller piece, roll four strips of dough about 6 inches long and 1/2 inch thick to form the ‘bones.’
13Place two strips crossed over the top of the loaf and two strips as a ring around the center.
14Press gently to adhere.
15Shape a small ball for the ‘skull’ and place it in the center where the strips cross.
16Cover the shaped loaf loosely with plastic wrap and let it rise for 45 minutes to 1 hour until puffy and nearly doubled.
17Meanwhile, preheat your oven to 350°F.
18Bake the bread for 20 to 25 minutes until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom.
19If browning too quickly, tent with foil after 15 minutes.
20While still warm, brush the entire loaf with melted butter.
21Mix the granulated sugar and orange zest together, then generously sprinkle the mixture over the buttered bread.
22Cool completely on a wire rack before serving.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook
Baking sheet
Parchment paper
Plastic wrap
Pastry brush
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 95mg🧂Sodium: 340mg🌾Total Carbs: 46g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 7g

📝Notes

For a more intense orange flavor, add an extra teaspoon of orange blossom water. The bread is best enjoyed the day it is made but can be stored in an airtight container for up to 2 days. To reheat, wrap in foil and warm in a 300°F oven for 5 minutes.

Watch Video Of How Mexican Day of the Dead Bread (Pan de Muerto) Works

This Mexican Day of the Dead bread recipe has become a staple in our household – we love serving it at family gatherings and enjoying it as a quick snack throughout the week. One of my favorite things about this recipe is how easily you can customize it to suit your tastes; feel free to add or subtract spices and herbs as you see fit!

The best part? This delicious treat freezes beautifully – simply wrap individual portions in plastic wrap or aluminum foil and stash them away in your freezer for up to 2 months.

❓ Frequently Asked Questions About Mexican Day of the Dead Bread (Pan de Muerto)

Q: What is the Day of the Dead bread?

The Day of the Dead bread is a traditional Mexican sweet bread that is typically served during the Día de los Muertos (Day of the Dead) celebrations.

Q: What makes this bread so special?

This bread is special because of its unique flavor profile and texture – it’s both sweet and savory, soft and fluffy, making it a delight to eat.

Q: Can I make this bread without yeast?

No, you cannot make this bread without yeast as it requires yeast to rise properly.

Q: How do I store leftover Day of the Dead bread?

You can store leftover Day of the Dead bread at room temperature for up to 3 days or wrap it tightly in plastic wrap or aluminum foil and freeze for up to 2 months.

Q: Can I make this bread gluten-free?

No, you cannot make this bread gluten-free as it requires wheat flour to rise properly.

Q: What if I don’t have anise seeds?

You can omit anise seeds if you don’t have them on hand – simply omit them from the recipe or substitute with another type of spice or flavoring agent.

Similar Posts