Pan de Muerto. Day of the Dead Bread

So, we’ve been living in La Paz, Baja Sur for over 10 years now, and here in Mexico Día de Muertos is a super traditional celebration. And its star guest—besides the dead themselves, haha—is pan de muerto: a sweet, soft round bread decorated with little strips of dough that look like skeleton bones. It’s absolutely delicious and charming, super photogenic, and honestly pretty easy to make—perfect for the spooky season of Halloween and Day of the Dead. So, let’s do it!

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Pan de Muerto. Day of the Dead Bread

Ingredients

• 4 cups (480 g) all-purpose flour
• 1/2 cup (100 g) sugar
• 1/2 cup (120 ml) warm milk
• 1/2 cup (115 g) unsalted butter, room temperature
• 1/4 cup (60 ml) warm water
• 2 1/4 teaspoons (7 g) active dry yeast
• 3 large eggs
• 1 teaspoon (5 ml) vanilla extract
• 1/2 teaspoon (2 g) salt
• 1 teaspoon (2 g) orange zest
• 1/4 cup (50 g) extra sugar for dusting
• 2 tablespoons (30 g) melted butter for brushing

What You’ll Need

• Large mixing bowl
• Dough hook mixer or wooden spoon
• Clean kitchen towel
• Baking sheet
• Parchment paper or silicone mat
• Pastry brush

See 5 variations of the recipe at the end.

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Instructions

1. Let’s get started! In a small bowl, dissolve the yeast in warm water (always warm—never hot or cold) along with a teaspoon of sugar. Stir gently and let it sit about 10 minutes. You’ll know the yeast is ready when it gets foamy on top—that means it’s alive and active. If nothing happens, better grab fresh yeast and try again.
2. Now, in a large bowl, combine the flour, sugar, salt, and orange zest. Mix with a spoon or whisk so the dry ingredients are evenly distributed.
3. Add the warm milk, soft butter, eggs, vanilla, and the activated yeast mixture. Start kneading with a dough hook or by hand. At first the dough will feel sticky, but as you work it, it will become more elastic and manageable. Knead for about 10 minutes, or until you can stretch a small piece and see a “window” without it tearing easily. If you knead by hand, it’s totally doable—just expect it to take longer.
4. Lightly grease a clean bowl with oil or butter so the dough doesn’t stick. Place the dough inside, cover with a clean kitchen towel, and let it rest in a warm spot. Wait until the dough doubles in size, which usually takes 1 to 1.5 hours depending on the room temperature. You’ll see how beautifully it puffs up.
5. Once risen, separate a small portion of the dough. From this piece, shape the thin strips that will look like “bones” and a small ball for the center. Shape the rest of the dough into one big round loaf and place it on a parchment- or silicone-lined baking sheet.

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6. Decorate by placing the dough strips in a cross shape over the main ball to resemble bones. Then press the small dough ball right in the center so it sticks. This is the traditional design of Pan de Muerto.
7. Cover the dough again with the towel and let it rise for another 30 minutes. Trust me, this step is worth it—this second rise makes the bread expand and turn fluffy when baked.
8. Preheat the oven to 350°F (175°C). Bake for 30 to 35 minutes, or until the top is golden brown and the bottom sounds hollow when you tap it lightly.
9. Carefully take the bread out of the oven and immediately brush it with melted butter for that shiny, soft finish. While it’s still warm, sprinkle sugar generously on top so it sticks perfectly.
10. That’s it! Let the bread cool on a rack for at least 20 minutes before cutting. This way the crumb won’t get squished and the flavors settle in. After that, enjoy it with your favorite drink—hot or cold. Personally, I love it with an iced chocolate.

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Ingredient Substitutions

• Butter: If you don’t have unsalted butter, just use salted butter and skip the pinch of salt in the recipe.
• Orange: If you can’t find fresh zest, use 1 teaspoon (5 ml) of orange extract instead.
• Milk: Need a dairy-free option? Swap regular milk for almond or oat milk.
• Yeast: If you don’t have active dry yeast, simply use 2 teaspoons (7 g) of instant yeast and skip the proofing step.
• Sugar: If you’re out of white sugar for dusting, fine brown sugar gives a sweeter, slightly caramelized finish.

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Preparation Tips

• Liquid temperature: Always make sure your milk and water are warm, never hot, or you’ll kill the yeast.
• Proofing: Let the dough rest in a warm, draft-free spot so it rises properly.
• Baking protection: Always line your tray with parchment paper or a silicone mat so the bottom doesn’t burn or stick—cleaning stuck bread is no fun.
• Extra aromas: Want a more fragrant loaf? Add a pinch of ground cinnamon or anise.
• Cooling: Don’t forget to let the bread cool before slicing so the crumb doesn’t collapse.

Common Mistakes (What Not to Do)

• Overheated liquids: Don’t use hot milk or water—your yeast just won’t rise.
• Too much flour: Don’t dump in all the flour at once. Add gradually so the dough doesn’t end up dry and tough.
• Skipping rest time: Don’t rush it—the resting time is key for that fluffy texture.
• Opening the oven: Don’t open the oven in the first 20 minutes or the dough may sink and lose its shape.
• Final touch: Don’t forget to brush with butter and sprinkle sugar—that’s the traditional finish!

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Frequently Asked Questions (FAQ)

• Can I make this recipe without a stand mixer? Yes, you can knead by hand, but it’ll take more time and effort.
• How long does it stay fresh? Usually 2 to 3 days if stored in a sealed plastic bag.
• Can I freeze the dough? Absolutely—just freeze it after the first rise and thaw in the fridge before baking.
• Can I use whole wheat flour? Yes, but the bread will be denser and darker.
• What if I don’t add orange zest? You’ll lose a bit of that classic flavor, but it’ll still be tasty.
• How do I know the dough is ready? Simple—it should double in size and spring back slowly when pressed.
• No vanilla extract on hand? Just skip it or swap in almond extract.
• Why did my bread turn out hard? Either too much flour or not enough resting time.
• Can I make mini versions? Yes, they’re super cute! Just reduce the baking time.

Storing & Reheating

• Room temperature storage: You can keep it in an airtight bag or wrapped in plastic for up to 3 days without any problem.
• Refrigeration: Store it in the fridge for up to 1 week.
• Freezing: For this, always wrap it first in plastic and then in foil; it’ll last up to 2 months.
• Reheating in the oven: Warm it up at 300°F (150°C) for 5 to 8 minutes.
• Avoid the microwave: Better skip the microwave—the bread can turn gummy and lose its texture.

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Serving Suggestions

• A cup of thick, traditional Mexican hot chocolate is the most classic pairing.
• A pot of café de olla with cinnamon and piloncillo—that’s as Mexican as it gets.
• A glass of cold chocolate milk—my personal favorite.
• A scoop of homemade vanilla ice cream on the side.
• Or some fresh fruit drizzled with honey and cinnamon.

Recipe Variations

• Cream filling: A delicious twist—fill the bread with smooth, sweet vanilla pastry cream.
• Chocolate or Nutella filling: Perfect for chocoholics, with a gooey, flavorful center.
• Mini version: Make small rolls, perfect for Halloween parties or single servings.
• Orange glaze: Swap the sugar dusting for a bright citrus glaze—it’s shiny and delicious.
• Chocolate dough: Add cocoa powder to the dough for a rich, decadent variation.

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Nutritional Information (per serving)

• Calories: 350 kcal
• Protein: 7 g
• Healthy Fats: 12 g
• Carbohydrates: 52 g
• Natural Sugars: 16 g
• Fiber: 2 g
• Sodium: 190 mg

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