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There’s something small and stubbornly comforting about the smell of orange and butter on a November morning. I found myself chasing that exact scent in my kitchen this week — trying to coax a dough into the soft, pillowy loaf Mexicans set out for Día de los Muertos. Pan de muerto is a recipe and a memory; it’s ritual wrapped in sugar and, yes, a little theatrical icing of “bones” on top. It’s also shockingly simple once you know the tricks.
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Why it matters
This bread lives in a curious middle ground: ceremonial and casual. It’s baked for altars and also eaten with coffee by sleepy people who want a sweet bite. The flavors are modest — orange zest, a whisper of anise or orange blossom water, a buttery crumb — but they anchor a month of remembrance. If you’ve never made it, you might be surprised how quickly a humble set of pantry staples can feel like a tiny cultural ceremony.
What you’ll need
- 4 cups (500 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2½ tsp instant yeast
- 1 tsp salt
- 3 eggs + 1 for egg wash
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (180 ml) warm milk
- Zest of 1 orange; 1–2 tsp orange blossom water or anise (optional)
- Extra butter + sugar for finishing
You’ll see variations. Some bakers add a splash of orange liqueur. Some swap a little bread flour for chew. I like keeping it straightforward — the orange zest does most of the heavy lifting.
The bake, at a glance
- Proof the yeast in warm milk with a pinch of sugar.
- Mix dry ingredients, add eggs, zest, and the yeast mix; knead in the butter until smooth.
- First rise: 1–1.5 hours, until doubled.
- Shape the loaves; fashion small “bones” and a round knob for the top.
- Second rise: 45–60 minutes.
- Bake at 350°F (175°C) for 25–30 minutes.
- Brush warm loaves with butter and roll in sugar.
Short, plain, and honest. If you want a quick visual, imagine forming the bones like little twisted ropes — decorative and oddly satisfying.
Tiny techniques that make a big difference
- Butter at room temperature, not melted. Melted butter changes the dough’s structure and gives you a different crumb.
- Knead until elastic. Under-kneaded dough is dense; properly kneaded dough springs back.
- Don’t rush the first rise. Flavor develops here. A slightly longer, cooler proof gives more aroma.
- Use orange blossom water sparingly. It’s fragrant; it doesn’t need to shout.
You’ll notice the texture change under your palms. That’s when you know it’s working.
Troubleshooting, because life happens
- Dense loaf? Knead more or check your yeast. Fresh yeast matters.
- Flat shapes? The second rise might’ve gone too long — you want puffed, not collapsed.
- Bland? Add more orange zest. A small dash of vanilla won’t hurt.
Quick yield & timing
Yields roughly 8 medium loaves or 12 small rolls. Expect about 3–4 hours total with two rises. Yes, it takes time. But most of that is waiting — reading, sipping coffee, remembering.
Culture, without the hollow tourist speak
Pan de muerto is not a novelty to be Instagrammed and forgotten. It’s an everyday object of memory — something families hand down a pinch at a time. That context matters when you bake it. I found that treating it as more than a recipe made the loaf taste a little sweeter.
If you’re pairing it this season, a bright lemon cake or spiced muffin works beautifully alongside it — try our take on a Jackie Kennedy lemon cake for a crisp finish, or swap in the cozy fall flavors from this pumpkin brown sugar muffin recipe for a brunch table that feels intentionally seasonal:
(Those two links will send you to easy, tested recipes that play nicely with pan de muerto on a holiday spread.)
Final note — permission to improvise 🍞✨
Tradition should guide, not fence you in. If you want to experiment, try half bread flour for chew, or a whisper of orange liqueur for warmth. Freeze cooled loaves in airtight bags for up to a month; reheat gently and finish with butter and sugar. Most importantly: if one loaf looks imperfect, it probably tastes perfect. That’s the point.
You don’t need to be a pro to make this. You just need a willing oven, a little patience, and an appetite for something that tastes like memory.
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Pan de Muerto (Classic Orange-Scented Mexican Sweet Bread)
Ingredients
Equipment
Method
- Proof the yeast (quick check).Pour the warm milk into a small bowl or measuring cup, stir in a pinch of sugar, then sprinkle the instant yeast over the top. Let sit 5–8 minutes — it should look slightly foamy. If nothing happens, yeast may be weak; consider fresh yeast.
- Mix dry ingredients.In a large bowl (or stand mixer), whisk together the flour, sugar, and salt. Add the orange zest and (if using) the orange blossom water/anise.
- Combine eggs + yeast.Lightly beat the 3 eggs, then add them and the foamy yeast/milk mixture to the dry ingredients. Mix until a rough dough forms.
- Knead in butter.Cut softened butter into pieces and add gradually, kneading until the dough becomes smooth, satiny, and elastic (about 8–12 minutes by hand; 6–8 minutes in a stand mixer with a dough hook). The dough should be tacky but not sticky. Tip: stop adding butter if dough becomes greasy — you should feel structure returning as gluten forms.
- First rise.Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm (70–75°F / 21–24°C) spot until doubled — about 1 to 1½ hours. Don’t rush it; flavor develops here. 👀
- Shape loaves and “bones.”Punch dough down gently. Divide into 8 equal pieces for medium loaves (or more for rolls). Shape each piece into a round. Roll small ropes from extra dough to form the decorative “bones” and a small round knob for the top. Place bones crosswise on each loaf and the knob in the center.
- Second rise (proof).Place shaped loaves on parchment-lined baking sheets. Cover loosely and let rise until slightly puffy, about 45–60 minutes. They should hold shape and look airy — puffed, not overproofed.
- Preheat & egg wash.Preheat oven to 350°F (175°C). Whisk the reserved egg with a splash of water for egg wash and brush loaves gently.
- Bake.Bake 25–30 minutes, rotating halfway for even color, until loaves are golden and sound hollow when tapped on the bottom. Internal temp ~190–200°F (88–93°C) is a good check for doneness.
- Finish warm.Remove loaves to a cooling rack. While still warm, brush with softened butter and roll or sprinkle in granulated sugar for a classic finish. Let cool slightly before serving.
Notes
- Freeze & reheat: Freeze fully cooled loaves in airtight bags up to 1 month. Thaw at room temp and re-warm briefly; finish with butter & sugar just before serving. ❄️➡️🧈
- Flavor swap: A splash of orange liqueur in the dough adds warmth; try substituting half the milk with it for a special batch.
- Cultural note: Pan de muerto is made for altars and family tables — serve respectfully and enjoy the ritual. 🕯️
Muhammad Ahtsham is the founder of EatLike.com, where he shares real-world advice on clean eating, high-protein meals, and healthy weight loss. With hands-on experience in nutrition and food blogging, his recipes and tips are practical, tested, and made to help real people see results.
