Pan de Muerto + VIDEO

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

• 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

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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!

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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