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Wholesome Mexican Pan de Muerto: Easy Day of the Dead Bread

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This wholesome version of Mexican pan de muerto captures the orange-scented softness, the slight crunch of sugar on top, and the way it feels like a hug from someone you miss. It’s comfort food reimagined—wholesome, soul-soothing, and absolutely worth the small effort.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour or whole wheat pastry flour
  • ½ cup (100g) granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup (120ml) warm whole milk (about 110°F)
  • ¼ cup (60ml) warm water (about 110°F)
  • 3 large eggs, at room temperature
  • ¼ cup (60g) unsalted butter, softened
  • 2 tsp orange blossom water
  • Zest of 2 large oranges
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ¼ cup (60g) unsalted butter, melted (for topping)
  • ½ cup (100g) granulated sugar (for topping)
  • 1 tsp orange zest (for topping)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, warm water, and 1 tablespoon of the sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until it’s foamy.
  2. Mix the dry ingredients: In a large bowl or the bowl of your stand mixer, whisk together the flour, remaining sugar, and salt. Make a well in the center.
  3. Combine the wet ingredients: In a separate bowl, whisk together the eggs, orange blossom water, orange zest, and vanilla extract. Pour this mixture into the well of dry ingredients, then add the foamy yeast mixture.
  4. Knead the dough: Using the dough hook on low speed, mix until a shaggy dough forms. Add the softened butter, one tablespoon at a time, mixing well after each addition. Increase speed to medium and knead for 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough onto a floured surface and knead for 10-12 minutes.
  5. First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm, draft-free place for 1 ½ to 2 hours, or until doubled in size.
  6. Shape the bread: Punch down the dough gently. Turn it out onto a lightly floured surface. Divide the dough into two parts: one larger piece (about ⅔ of the dough) for the base, and one smaller piece for the decorations. Shape the large piece into a round ball and place it on your prepared baking sheet. From the smaller piece, roll out a few long ropes for the ‘bones’ and a small ball for the top ‘skull’ knot. Place them on top of the round loaf, pressing gently to adhere.
  7. Second rise: Cover the shaped loaf loosely with plastic wrap and let it rise for another 45 minutes to 1 hour, or until puffy and almost doubled.
  8. Bake: Preheat your oven to 350°F (175°C). Bake the bread for 25-30 minutes, or until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. If the top is browning too quickly, tent it loosely with foil halfway through.
  9. Finish with the topping: Let the bread cool on the baking sheet for 5 minutes, then transfer to a cooling rack. While still warm, brush the entire surface with melted butter. Sprinkle generously with the orange-scented sugar. Let cool completely before slicing.

Notes

Don’t skip the orange blossom water—it’s essential for authentic flavor. Temperature matters: milk and water should be about 110°F. The dough might seem sticky at first; keep kneading and don’t add extra flour. Let the bread cool completely before slicing to avoid a gummy texture. For a dairy-free version, use oat milk and vegan butter. For a vegan version, use flax eggs.

Nutrition

Keywords: pan de muerto, Day of the Dead bread, Mexican bread, orange bread, wholesome bread, holiday bread, fall baking

Find it online: https://dinadinnertable.com/wholesome-mexican-pan-de-muerto-easy-day-of-the-dead-bread/