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Best Homemade Pan de Muerto for Day of the Dead

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This soft, orange-kissed bread dusted with sugar is the perfect centerpiece for Day of the Dead celebrations. It’s deceptively simple to make with pantry-friendly ingredients and yields a crowd-pleasing, visually stunning loaf that tastes like a Mexican bakery.

Ingredients

Scale
  • 4 cups all-purpose flour (500g)
  • 1/2 cup granulated sugar (100g)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/2 teaspoon fine sea salt
  • 3 large eggs, room temperature
  • 1/2 cup unsalted butter (113g), softened
  • 1/2 cup warm milk (120ml), about 110°F
  • 1 tablespoon orange zest (from about 2 medium oranges)
  • 1 teaspoon orange blossom water (optional but highly recommended)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsalted butter (56g), melted (for glaze)
  • 1/4 cup granulated sugar (50g), mixed with 1 teaspoon cinnamon (for topping)
  • 2 tablespoons orange juice (optional, for glaze variation)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, 1 tablespoon of the sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until foamy.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, remaining sugar, salt, and orange zest. Make a well in the center.
  3. Combine the wet ingredients: In a separate bowl, whisk the eggs, vanilla extract, and orange blossom water (if using) until smooth. Pour into the well of dry ingredients, then add the yeast mixture.
  4. Knead the dough: If using a stand mixer with dough hook, mix on low for 2 minutes, then medium for 6-8 minutes until smooth and elastic. If kneading by hand, turn onto a floured surface and knead 10-12 minutes.
  5. Add the butter: With mixer on low, add softened butter one tablespoon at a time. Mix until dough comes together into a silky, soft dough (about 3 minutes).
  6. First rise: Shape dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place for 1.5-2 hours until doubled in size.
  7. Shape the loaf: Punch down the dough. Reserve about 1/4 of the dough for decorations. Shape remaining dough into a round loaf and place on a parchment-lined baking sheet.
  8. Make bone decorations: Divide reserved dough into 4 equal pieces. Roll each into a 6-inch rope. Roll two smaller ropes for teardrop shapes. Place two ropes across the top of the loaf in an X shape, two more in an X on the bottom, and teardrop shapes in the center.
  9. Second rise: Cover shaped loaf loosely with plastic wrap and let rise for 45 minutes to 1 hour until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake on middle rack for 25-30 minutes until deep golden brown and hollow when tapped. Tent with foil after 15 minutes if browning too fast.
  11. Glaze while warm: As soon as bread comes out of the oven, brush generously with melted butter. Sprinkle cinnamon sugar mixture all over.
  12. Cool completely: Transfer to a cooling rack and let cool for at least 1 hour before slicing.

Notes

Temperature is key: use warm milk (about 110°F) and room temperature eggs. Don’t over-flour the surface; oil your hands instead. The butter trick (adding after gluten develops) gives a tender crumb. Check your oven at 20 minutes and rotate if needed. For best results, serve slightly warm with Mexican hot chocolate or café de olla.

Nutrition

Keywords: pan de muerto, Day of the Dead bread, Mexican sweet bread, orange bread, holiday bread, traditional Mexican bread

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