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Best Easy Pan de Muerto Recipe with Orange Zest

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This pan de muerto recipe combines the warmth of anise and the brightness of fresh orange zest for a bread that is both traditional and surprising. It’s perfect for Día de Muertos celebrations or any festive gathering.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ½ cup (120ml) warm milk (about 110°F)
  • ¾ cup (150g) granulated sugar, divided
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • Zest from 2 large oranges
  • 1 tablespoon anise seeds
  • 1 teaspoon vanilla extract
  • 1 teaspoon fine sea salt
  • For the topping: ¼ cup (50g) granulated sugar mixed with 1 teaspoon orange zest
  • For the glaze: ¼ cup (60g) melted butter mixed with 2 tablespoons orange juice

Instructions

  1. Bloom the yeast: In a small bowl, combine the warm milk, 1 tablespoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy.
  2. Toast the anise: In a small skillet over medium heat, toast the anise seeds for 1-2 minutes until fragrant. Remove from heat and let cool slightly.
  3. Mix the dough: In the bowl of a stand mixer, combine the flour, remaining sugar, and salt. Add the softened butter, eggs, orange zest, vanilla extract, toasted anise seeds, and the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes.
  4. Knead the dough: Increase speed to medium and knead for 8-10 minutes until smooth, elastic, and slightly tacky.
  5. First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover and let rise in a warm place for 1.5 to 2 hours, until doubled in size.
  6. Shape the bread: Punch down the dough and divide into two pieces—one larger piece (about two-thirds) for the base, and one smaller piece for decorations. Shape the large piece into a round loaf and place on a parchment-lined baking sheet.
  7. Make the decorations: Divide the smaller piece into 4 equal balls. Roll each into a 6-inch rope. Place two ropes across the top of the loaf to form a cross, and the other two around the sides to form a ring. Pinch ends to secure. Press indentations for bone shapes.
  8. Second rise: Cover loosely and let rise for 45 minutes to 1 hour, until puffy.
  9. Preheat and bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly.
  10. Glaze and finish: While warm, brush with melted butter and orange juice mixture. Immediately sprinkle with orange-sugar topping. Cool on a wire rack for at least 20 minutes before serving.

Notes

Don’t skip the second rise for a light, airy crumb. The bread tastes even better the next day as flavors meld. For a dairy-free version, use plant-based butter and oat milk.

Nutrition

Keywords: pan de muerto, day of the dead bread, orange zest, anise, mexican bread, holiday bread

Find it online: https://forkmila.com/best-easy-pan-de-muerto-recipe-with-orange-zest/