Classic Pan De Muerto: Best Easy Mexican Bread Recipe
A traditional Mexican sweet bread infused with orange blossom water and anise, topped with a fragrant orange blossom glaze. This recipe balances ease with authenticity, perfect for Dia de los Muertos or any celebration.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 large loaf 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
- 500g (4 cups) All-Purpose Flour
- 7g (1 packet) Active Dry Yeast
- 100g (½ cup) Granulated Sugar
- 113g (½ cup) Unsalted Butter, softened
- 2 large Eggs, room temperature
- 240ml (1 cup) Milk, warm
- 30ml (2 tbsp) Orange Blossom Water
- 1 tsp Anise Seeds
- 1 tsp Salt
- Powdered Sugar (for glaze)
- Splash of Milk (for glaze consistency)
Instructions
- Warm milk to 110°F (43°C). Stir in sugar and sprinkle yeast on top. Let sit for 5-10 minutes until foamy.
- In a large bowl, whisk together flour, salt, and anise seeds. Create a well in the center.
- Add eggs and softened butter to the well. Pour in the yeast mixture and orange blossom water. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, passing the windowpane test.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1-2 hours until doubled.
- Punch down dough and divide. Shape main loaf into a round bun. Roll smaller pieces into ropes for ‘bones’ and cross shapes. Attach to main loaf.
- Place shaped bread on a lined baking sheet. Cover and let rise again for 30-45 minutes until puffy.
- Preheat oven to 350°F (175°C). Brush bread with egg wash.
- Bake for 25-30 minutes until golden brown and internal temperature reaches 190°F (88°C).
- Mix powdered sugar, orange blossom water, and milk for the glaze. Brush over the slightly cooled bread.
Notes
Ensure yeast is fresh and active. Humidity affects flour absorption, so add flour gradually if dough is too sticky. Do not rush the rising process. For dairy-free, swap butter for coconut oil and milk for oat milk. For gluten-free, use a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12
- Sodium: 350
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
Keywords: Pan de Muerto, Mexican Bread, Dia de los Muertos, Orange Blossom Water, Sweet Bread, Holiday Baking, Traditional Recipe