You’re probably wondering why we have named this recipe Mexican Day of the Dead Bread (Pan de Muerto) because as the name suggests, traditionally this round, sweet bread loaf is enjoyed in Mexico on this special celebration, falling in November.
Made with a light dough from butter, sugar, aniseed, salt, flour, eggs, warm water, orange zest and yeast, it’s the bone-like pattern shaped and draped over the top that represents bones and tears on this specific day!
To make Mexican Day of the Dead Bread (Pan de Muerto), you will need the following ingredients:
In the bowl of a stand mixer, with an electric beater, combine 4 ounces of butter with ¾ cup of sugar, 3 teaspoon of whole aniseed, 1 teaspoon of salt, and ½ cup of the flour.
In a separate small bowl, whisk 4 large eggs, with 1 cup of warm water, and 2 tablespoons of orange zest until combined then pour into the stand mixer bowl along with another ½ cup of flour. Mix until well combined.
Finally, add 2 packets of dry yeast and another ½ cup of flour, then mix until combined.
Gradually add the remaining flour while mixing, until the dough begins to stick.
Roll the dough out onto a lightly floured surface and knead for about 1 minute. Cover with a kitchen towel and set aside in a warm space for about 1 hour 30 minutes to rise until doubled in volume. Separate about 1/4 of the dough and use it to make bone shapes to drape across the loaf.
Separate ¼ of the risen dough and roll into bone shapes for draping over the top of the loaf. Shape the remaining dough in round, semi-sphere, flat bottomed bread and gently press the bone draping over and into the loaf.
Set aside for another hour to rise.
Preheat the oven to 350 °F.
Bake in the preheated oven for about 40 minutes until golden. If baking smaller loaves, they may take about 30 minutes to bake.
In a small saucepan over medium heat, whisk ¼ cup sugar with ¼ cup of orange juice until combined then bring to a boil. Boil for 2 minutes until thickened into a glaze.
Brush the prepared glaze over the top of the loaf, while it’s still warm and sprinkle with some white sugar.
Whether it is November or not, this Mexican Day of the Dead Bread is phenomenal. Soft enough to be torn with your hands, and enjoyed by the fistfuls! Do you love it? Let us know! Get dressed up and snap some pictures then tag us online using the hashtag #cookmerecipes!
