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Home » Recipes » Desserts » Pan de Muerto + VIDEO

Pan de Muerto + VIDEO

Last Updated October 28, 2020. Originally Posted October 28, 2020 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Pan de Muerto (Bread of the Dead) is a yummy Mexican sweet bread traditionally made during Día de Muertos (or Day of the Dead). This soft, orange-flavored, and buttery dessert is something to enjoy! 
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A collage showing how to make pan de muerto

A picture of pan de muerto on a decorative plate next to a black and white picture and sugar skull.

Pan de Muerto – no other Mexican dessert or food represents Día de los Muertos like this bread.

From Oct. 31- Nov. 2, Mexicans celebrate the lives of their deceased by creating altars of items they enjoyed while living like this sweet bread and other traditional foods.

Originally from Southern Mexico, this holiday is now celebrated all throughout Mexico and other countries.

This is a step-by-step tutorial with DETAILED instructions and pictures. It’s not hard to make. It just takes time.

More on Day of the Dead:


Traditional Day of the Dead Food
Day of the Dead Food
La Catrina

A bowl of eggs and two sticks of butter.

  • Start by taking out the eggs and butter.
  • This will take the longest.

Room temperature eggs are best for this recipe.

Softening the butter is easy, right? Stick it in the microwave and nuke it for a few seconds until soft.

Eggs, though, take longer. We are only using 3 whole eggs and 3 egg yolks to create a pillowy and soft bread.

More Mexican Desserts:

Buñuelos
Mexican Conchas
Flan
Pastel de Tres Leches

A measuring cut with yeast and water.

  • Add yeast and sugar to warm water.
  • Let this rise.

Please note: The yeast mixture was transferred to a bowl to rise. A measuring cup was used to show you measurements.

Pro Tip:

Use the yeast mixture once it rises. About 5-10 minutes. Do not let yeast stand too long. Yeast develops its flavor, the longer it sits.

A KitchenAid with a sift over the bowl, sifting flour.

  • To a KitchenAid, add sugar.
  • Place a strainer over the bowl and sift the flour and salt.

Sifting creates air, and we want a light, fluffy bread.

A bowl adding the yeast mixture to the KitchenAid bowl.

  • Create a small well in the center, and add the yeast mixture.
  • Mix on low to combine.

Yes, you can do this by hand or with a hand mixer.

If doing this by hand, sift the flour, salt, and sugar onto a clean surface to create a mountain. Then create a wedge in the center like a volcano.

Then add the yeast mixture. Mix slowly.

A collage showing when each of the next ingredients are added.

  • Add the eggs and egg yolks one at a time.
  • Add the butter slowly until full mixed.
  • Add orange zest and milk.

Warning: Do not use hot milk. Only warm milk, or substitute for evaporated milk.

Agua de Azahar (or Orange Blossom Water):

A common ingredient in this recipe but hard to find. Either order it on Amazon or look for it in Middle Eastern markets.

If using Agua de Azahar, use 1/3 cup milk + 3 tbsp of the orange blossom water.

The dough inside a mixing bowl with the hook attachment.

  • Using the hook attachment, knead for 20-25 minutes.
  • The dough will look wet, but do NOT add more flour, or the bread will be tough.

The gluten will develop after 20-25 minutes, and pull away easily from the mixing bowl.

Another way to tell if it’s ready, touch the dough with your hand. Your hand should NOT stick to the dough.

Doing this by hand requires more time. About 30-35 minutes of kneading.

A bowl covered with a red towel.

  • Place the dough in a greased bowl.
  • Cover and let rise for 1 hour.

Covering the dough will help in preventing a crust from forming. Either a kitchen towel or plastic wrap works in this case.

A bowl of dough on a lined sheet pan.

  • After an hour, cut the dough into three equal parts.
  • Separate one of the parts.
  • Create two balls using the other two dough parts. Seam side down.

The third part will be used in the next step. Set it aside until further use.

For Smaller Breads:

Cut the 2 dough parts in half to create 4 pieces. This will create 4 smaller breads.

Two fingers pressing down on dough.

  • Using your fingers, eyeball 5 parts on the last piece of unrolled dough.
  • Cut 5 pieces.

The pieces do not have to be exact.

4 pieces will make the bones. The last piece will be divided in half to make the balls (or heads).

These top pieces do not have to be as soft and more flour can be used to form them.

A hand rolling out the dough bones on a floured surface.

  • Take one of the 4 pieces of dough.
  • Using your fingers, roll out the bones.
  • Repeat with the other 3 pieces of dough.

The dough is extra soft (as it should be). A trick in doing this is using more flour.

Even if the bones look dusty, it’s ok. Butter will be added later which will take away the dusty look from the flour.

A hand forming a small dough ball.

  • Take the last piece of dough and cut into half.
  • Form a circle with the seam side down.

Symbolism:


The bread is circular to symbolize the circle of life. On top, there are the bones and the head.

A collage showing how to add the dough bones and heads to the pan de muerto.

  • Using a brush, add water crisscross on the bread dough.
  • Add one of the bones and add the other across to form an X.
  • Add more water to the center and add a small ball.

Repeat with the second bread.

Water acts like a GLUE to hold the bones and head in place.

Cover with a kitchen towel. Place in a warm spot for a second proof. About an hour or 1 ½ hours.

Two pan de muertos cooling on a baking rack.

  • Bake in a 350 degrees F oven.
  • Let cool slightly.

Bake for 20-25 minutes (for 1 bread)
Bake for 25-30 minutes – maybe more – (for 2 breads)

To be sure that your bread is ready, stick a toothpick inside. If it comes out dry, you’re good to go.

Return to the oven if not ready for additional 5 minutes.

A collage showing how to add the butter to the pan de muerto.

  • While the bread is cooling, melt butter.
  • Brush butter all over the top of the bread.
  • Sprinkle sugar on the top while using a bowl underneath to catch any excess sugar.

Spread the sugar evenly all over the bread. Butter helps act like a glue for the sugar.

Some people take it up a notch and fill it with cream cheese, or cut in half and add Nutella or a vanilla custard… mmm!

A picture of pan de muerto on a decorative plate next to a black and white picture and sugar skull.

What to Serve with It?


Cafe de Olla
Champurrado
Atole de Chocolate

Pan de Muerto is so soft and so yummy! A hard-to-resist Mexican dessert that’s sure to please the living and the dead.

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Did you make this recipe? Please rate the recipe below!

A picture of pan de muerto on a decorative plate next to a black and white picture and sugar skull.

Pan de Muerto

Pan de Muerto (Bread of the Dead) is a yummy Mexican sweet bread traditionally made during Día de Muertos (or Day of the Dead). This soft, orange-flavored, and buttery dessert is something to enjoy! 
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Prep Time: 3 hours 20 minutes
Cook Time: 25 minutes
Total Time: 3 hours 45 minutes
Servings: 2 breads
Calories: 2629kcal
Author: Maggie Unzueta

Ingredients

For the Yeast:

  • 1/4 c warm water
  • 3 1/2 tsp active dry yeast (or 1 1/2 packages)
  • 1 tsp sugar

For the Dough:

  • 3/4 c sugar
  • 4 c all purpose flour
  • 3/4 tsp salt
  • 3 whole eggs room temperature
  • 3 egg yolks room temperature
  • 2/3 c butter softened
  • 1/2 c warm milk
  • zest from 2 oranges
  • 1/4 c water (to add the bones and head to dough)

For Toppings:

  • 1/4 c melted butter
  • 1 cup sugar

Instructions

For the Yeast:

  • Dissolve the yeast in warm water.
  • Add sugar.
  • Mix well. Set aside.
  • About 5-10 minutes.
  • Water must be a maximum of 110 degrees F, or you will kill the yeast.

For the Dough:

  • Add sugar to a large mixing bowl.
  • Sift the flour and salt into the bowl.
  • Create a small well in the center of the flour mixture.
  • Add the activated yeast.
  • Mix on low to combine.
  • Add the eggs and egg yolks one at a time.
  • Add the butter little by little until fully mixed.
  • Next, add the milk and orange zest.
  • The mixture will appear wet.
  • Knead (using the hook attachment for the KitchenAid) for 20-25 minutes.
  • Do NOT add more dough, or the result will be a tough bread.
  • If doing this by hand, knead for 30 minutes.
  • The dough is ready when the dough does not stick to your hand.
  • Place the dough in a well-oiled bowl.
  • Cover and proof for 1 hour.
  • Cut the dough into three pieces.
  • Set one piece aside until ready to use.
  • Using the other two pieces, create two small balls.
  • The seam should be on the bottom, and the top should be smooth.
  • Repeat with the second piece of dough.
  • Using the third piece of dough, create a flat rectangle.
  • Cut 5 equal pieces.
  • Separate 4 of the pieces and roll out each piece with your fingers to create the bones.
  • Repeat with the other 3 pieces.
  • With the last remaining piece of dough, cut into two.
  • Roll out into a circle to create the head.
  • Using a brush, brush water crisscross on the dough.
  • Add the bones across the center of the dough.
  • Add the other set of bones across to create an X.
  • Add more water to the center where the bones meet.
  • Place the circle (or head) to the center of the dough.
  • Cover and let rise for a second proof.
  • Proof for 1 hour.
  • Preheat the oven to 350 degrees F.
  • Bake for 20-25 minutes (for 1 bread)
  • Bake for 25-30 minutes (for 2 breads)
  • Stick a toothpick to the center of the bread.
  • If it comes out clean, your bread is ready.
  • If not, return to the oven for another 5 minutes.
  • Cool slightly on a cooling rack.
  • Melt the butter.
  • Brush the melted butter all over the top of the bread.
  • Sprinkle with sugar over a bowl to catch the excess.
  • Spread sugar all around.
  • Repeat with the second bread.
  • Serve and enjoy!

Video

Notes

Substitutions: If using Agua de Azahar (Orange Blossom Water) use 1/3 cup milk + 3 tbsp of the orange blossom water. 
Instead of milk, you can also use evaporated milk. 
Pro Tip: Do not use hot water to active the yeast, or you will kill it. Also, look at the expiration date on the package. If it's past the expiration date, the yeast is no longer good. 
 
 
 

Nutrition

Calories: 2629kcal | Carbohydrates: 381g | Protein: 50g | Fat: 104g | Saturated Fat: 50g | Cholesterol: 707mg | Sodium: 1832mg | Potassium: 687mg | Fiber: 12g | Sugar: 181g | Vitamin A: 3750IU | Calcium: 211mg | Iron: 14mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Desserts

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Patti@PattyCakesPantry

    October 28, 2020 at 9:43 pm

    5 stars
    I am in love with the subtle orange flavor in this sweet bread. It’s amazing. I really appreciated your very clear instructions to help insure that the final product turned out perfect. Thank you, Maggie.

    Reply
    • Maggie U

      November 11, 2020 at 10:48 am

      It’s delicious! Glad you enjoyed this recipe.

      Reply
  2. Tracy

    October 29, 2020 at 5:51 am

    5 stars
    This was so good. My kids had so much fun shaping and making it their own and we all loved the flavors. Definitely a fall keeper!

    Reply
    • Maggie U

      November 11, 2020 at 10:45 am

      This recipe is the best! Glad you enjoyed it.

      Reply
  3. veenaazmanov

    October 30, 2020 at 10:15 am

    5 stars
    Love the concept of celebrating Day of the Dead. I need to check on your recipe. Perfect , buttery and flavorful too. Sounds interesting and looks yum too.

    Reply
    • Maggie U

      November 2, 2020 at 11:21 am

      It’s really yummy. Hope you try it!

      Reply
  4. Amy Liu Dong

    October 31, 2020 at 12:43 am

    5 stars
    It is so nice to know about the story of making this bread.
    That look so delicious and making it look so easy. I will def try that, thank you!

    Reply
    • Maggie U

      November 2, 2020 at 11:18 am

      Easy and delicious! hope you try it!

      Reply
  5. Kushigalu

    October 31, 2020 at 3:35 am

    5 stars
    Love baking variety of breads. Love how this one looks and specially the flavors that goes in. Thanks for sharing.

    Reply
    • Maggie U

      November 2, 2020 at 11:07 am

      Glad you liked it!

      Reply
  6. Anna

    October 31, 2020 at 5:01 am

    5 stars
    I adore pan de muerto! My friend makes them every year around this time, and it is always a very welcome sight! It is delicious and just perfect companion to a cup of coffee!

    Reply
    • Maggie U

      November 2, 2020 at 11:06 am

      Perfect recipe to have with a cup of coffe!

      Reply
  7. Farrukh Aziz

    November 1, 2020 at 1:44 am

    5 stars
    Hey Maggie,
    Never knew about the significance of this bread, thank you very much for enlightening me. Pan de Muerto looks so good, soft and delicious. Love how you have explained the steps in detail, I have to try this now, saved the recipe. Thanks again! 🙂

    Reply
    • Maggie U

      November 2, 2020 at 11:05 am

      Glad you enjoyed this! Hope you try it.

      Reply
  8. Laura Arteaga

    November 1, 2020 at 8:33 am

    5 stars
    Saving this recipe to make soon! I tried this bread while living in Berlin as my Mexican friend loved baking and she would make this every Halloween. I can now try making it my own with this easy to follow recipe, thanks a million!

    Reply
    • Maggie U

      November 2, 2020 at 11:04 am

      Glad you enjoyed this. Hope you try it!

      Reply
  9. Nicole Washington

    November 2, 2020 at 4:56 am

    Thank you for sharing with us this recipe celebrating your culture! This looks awesome!

    Reply
    • Maggie U

      November 2, 2020 at 11:03 am

      So glad you liked this recipe!

      Reply
  10. Julie

    November 1, 2021 at 2:07 pm

    I’m making your pan de muerto today but having a disastrous time. I followed the directions and ingredients exactly but after 55+ minutes with the dough hook on the kitchenaid my dough is still very wet and definitely not pulling away from the sides. My yeast mixture got nice and foamy and risen so I know my yeast is good. Not sure what my issue could be ?

    Reply
    • Maggie Unzueta

      November 2, 2021 at 10:42 am

      Baking also depends on weather. If it’s humid or if it’s cold, you’ll get different results. In this case, after 55+ minutes with the hook, add some flour. Not a lot. Just a little bit to bring it together. If you add too much flour, the bread will be tough and not soft. Hope this helps.

      Reply

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