Can I Make Pan de Muerto Without Orange?

Yes. Replace orange zest with 1 teaspoon orange blossom water, lemon zest, or even a pinch of rum extract. Anise is the non-negotiable flavor—that's the soul of the bread.

Why Does My Pan de Muerto Taste Eggy?

Too many eggs or over-baking can amplify egg flavor. Stick to the recipe's 4 whole eggs + 1 yolk (not more). Bake at 350°F for exactly 30–40 minutes, no longer.

Can I Use Instant Yeast Instead of Active Dry?

Yes. Use the same measurement. Instant yeast is finely ground and hydrates faster, but the ratio is 1:1.

What If I Don't Have Anise Seeds?

Anise is traditional and adds the signature licorice note. However, if unavailable, try fennel seeds (similar flavor) or simply omit and increase orange zest to 3½ tablespoons. The bread won't be "authentic," but it'll still taste good.

How Do I Know If My Dough Is Proofed Correctly?

Poke the dough gently with your finger. If the indentation springs back completely and quickly, it's under-proofed. If it springs back slowly and mostly stays, it's perfectly proofed. If it doesn't spring back at all, it's over-proofed.

Can I Bake This in a Dutch Oven?

Absolutely. Dutch ovens trap steam, creating a crispier crust and better oven spring. Bake at 350°F covered for 25 minutes, then uncovered for 10–15 minutes until golden.

Why Is My Pan de Muerto Dry?

Three reasons: (1) Over-baking—stick to 30–40 minutes max. (2) Not serving with a beverage—pan de muerto needs dunking or sipping. (3) Storing in the fridge instead of the freezer or counter—cold accelerates staling. Serve with champurrado or atole, and it'll feel creamy and perfect.

Do I Have to Decorate It With Bones?

No. Pan de muerto is beautiful plain. The crossed-bone decoration is traditional but optional. Shape it as a simple round if you prefer.

Why Your Pan de Muerto Is Dense (And How One Baker Fixed It)

Name: Why Your Pan de Muerto Is Dense (And How One Baker Fixed It)
Prep time: 20 min
Cook time: 40 min
Total time: 4 h
Yield: 12 servings
Cuisine: Mexican
Ingredients: 5 to 5.5 cups all-purpose flour; 0.75 cup granulated sugar; 2 teaspoons active dry yeast; 0.5 cup whole milk; 4 large eggs plus 1 egg yolk; 0.5 cup unsalted butter; 2 to 3 tablespoons fresh orange zest; 1.5 to 2 teaspoons whole anise seeds; 1 teaspoon vanilla extract; 0.75 teaspoon salt; 2 to 3 tablespoons melted butter for brushing

Description

Authentic pan de muerto recipe with troubleshooting guide for dense bread. Traditional Mexican Day of the Dead bread with orange zest and anise seeds, proven soft pillowy crumb structure. This recipe delivers step-by-step instructions, make-ahead strategies, and expert tips for perfect results every time.

Ingredients

Scale

5 to 5.5 cups all-purpose flour (630-660g)

0.75 cup granulated sugar (150g), plus extra for topping

2 teaspoons active dry yeast (7g) or 1 packet

0.5 cup whole milk, warmed to 110°F (120ml)

4 large eggs, plus 1 egg yolk for brushing

0.5 cup unsalted butter, softened (115g)

2 to 3 tablespoons fresh orange zest

1.5 to 2 teaspoons whole anise seeds

1 teaspoon vanilla extract

0.75 teaspoon salt

2 to 3 tablespoons melted butter for brushing post-bake

Instructions

Activate Your Yeast: Pour warm milk into small bowl. Add yeast and 1 tablespoon sugar. Stir gently and let sit for 5 minutes. You should see foam form on top—this means yeast is alive. If nothing happens, yeast is dead; start over with fresh yeast.
Combine Wet Ingredients: In stand mixer bowl, beat softened butter and remaining sugar until pale and fluffy (about 2 minutes). Add eggs one at a time, beating well after each. Stir in yeast mixture, orange zest, anise seeds, vanilla, and salt. Mix until evenly distributed.
Build Your Dough: Add flour gradually (start with 5 cups). Mix on medium speed for 8-10 minutes until dough pulls away from bowl sides, appears smooth, and feels slightly tacky. Add flour 1 tablespoon at a time if too sticky.
First Rise (Bulk Fermentation): Oil a clean bowl. Transfer dough and cover tightly with plastic wrap or damp towel. Place in warm spot (68-72°F ideal). Let rise until doubled in volume, roughly 1.5 hours on warm day, up to 2 hours on cooler days. Poke test: indentation springs back slowly but doesn’t disappear completely = ready.
Shape Your Pan de Muerto: Turn dough onto lightly floured surface. Divide into two portions (for two medium loaves) or one large loaf. Set aside about 1/8 of dough for bone decorations. Form main dough into round. Place on parchment paper. From reserved dough, roll four bones (about pencil-thick, 4 inches long) and arrange crossed on top. Shape small ball and place in center.
Second Rise: Cover shaped loaves with damp towel. Let rise in warm spot until puffy and visibly larger, about 1 to 1.5 hours. They should look pillow-soft and feel airy when gently poked.
Egg Wash and Bake: Preheat oven to 350°F (175°C). Brush risen loaves with egg yolk mixed with 1 tablespoon water. Bake on middle rack for 30-40 minutes until golden-brown and bottom sounds hollow when tapped. Cover with foil during last 10 minutes if browning too fast.
Sugar Glaze and Cool: Remove pan de muerto from oven. While still warm, brush generously with melted butter. Sprinkle with granulated sugar (or colored sugar). Let cool on baking sheet for at least 15 minutes before transferring to wire rack.

Notes

Orange zest is traditional; orange blossom water works if you can’t find fresh zest (but zest is superior)

Use kitchen scale for accuracy; temperature control (70-72°F during proofing) is essential

After first rise, refrigerate shaped dough for 30 minutes before final rise for predictability

Dutch ovens trap steam, creating crispier crust and better oven spring

Stale pan de muerto makes legendary bread pudding; cube and repurpose

Store fully baked, cooled loaves in freezer up to 6 weeks; thaw overnight and refresh in 300°F oven for 5-10 minutes

Serve with champurrado, atole, or café de olla for authentic pairing

Nutrition

Serving Size: 1 slice (57 grams)
Calories: 195
Sugar: 13 grams
Sodium: 120 milligrams
Fat: 5.5 grams
Saturated Fat: 3 grams
Unsaturated Fat: 2.5 grams
Carbohydrates: 31 grams
Fiber: 0.5 grams
Protein: 3.5 grams
Cholesterol: 35 milligrams

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