Pan De Muerto, a traditional Mexican bread made to celebrate Día de los Muertos (Day of the Dead), it’s slightly sweet flavored with orange zest and topped with sugar.
The most distinctive feature is its decoration: small pieces of dough are shaped like bones and placed on top, symbolizing the circle of life and death. It has a soft, airy texture on the inside, with a golden-brown crust. The bread is often enjoyed with coffee or hot chocolate during the holiday, in remembrance of loved ones.
🗒️ In This Post
Homemade Pan De Muerto
Friends, can’t wait to share this recipe with you!
I know you’ll love this delicious bread (a brioche like bread), decorated with dough “bones”. It’s made with simple ingredients like all-purpose flour, sugar, eggs, plus a hint of agua de azahar (orange essence) and decorated with sesame seeds or sugar, as a special touch.
Day of the Dead is one of the most beloved and meaningful holidays in Mexico.
During this celebration, families gather together to honor and remember their deceased loved ones. One of the most iconic and delicious elements of this holiday is the pan de muerto, a succulent delicacy with a rich history and deep meaning.
This bread is soft, fluffy and not overly sweet. It’s perfect to be enjoyed with Cafe De La Olla, Cinnamon Tea, Mexican hot chocolate or any of my Atole recipes. I like to take a piece and dip it in my hot drink. It’s like eating a sweet piece of heaven!
🩷 xoxo, Ana
Ingredients
The dough is pretty simple, but can be a little time-consuming because of the two proofs it needs. Here are the main ingredients:
- All purpose flour
- Milk
- Yeast
- Sugar
- Eggs
- Orange Blossom (Azahar) & orange zest
- Butter
How To Make Pan De Muerto (Step by step)
Here are step by step photos for reference. For the exact ingredients and recipe, see the recipe card below.
- Mix: In a small bowl, add the eggs, orange zest & agua de azahar (or orange essence). Mix with a fork and set aside.
- Activate the yeast: In the bowl of an electric mixer, add the warm milk, 1 tablespoon sugar and the active dry yeast. Stir to combine and let it sit for 5-10 minutes until the mixture has doubled in size. About 10 minutes.
- Once the yeast is ready, add the flour, remaining sugar, and salt. Start to mix with the hook attachment.
- Add the 1/3 of the butter and mix on medium speed for about a minute. Add another 1/3 and mix for a minute or so. Add the last ⅓ of the butter and mix until everything is combined.
- While the mixer is running, incorporate slowly the egg mixture. Mix until everything is combined and makes a firm dough. About 3 minutes.
- First rise: Using your hands, shape the dough into a ball and place back in the mixer’s bowl. Cover plastic wrap and let it rest for 45 minutes.
- Shape the bread: Transfer the dough to a clean surface sprinkled with flour. Flatten the dough into a square shape then fold the ends to the middle to form a log.
- Divide the dough into 4 equal parts. Reserve one part to make the bone decorations. Divide the remaining 3 parts into halves. This will make 6 breads total.
- To make a smooth ball, tuck all the edges into the center, flip the dough seam-side down onto the work surface. The smooth side should now be on top, while the seam is underneath.
- Gently cup your hand around the dough. Start rolling the dough ball in a circular motion using both hands. As you roll, focus on keeping the bottom seam tucked underneath and the top smooth. The goal is to create a round, taut surface without tearing it.
- Transfer the dough balls to a baking sheet lined with parchment paper.
To make the crossbones decorations, divide the decorating dough into thirteen equal sections. Rolling each into a rope a few inches long, with some parts of the rope fatter than the others. (Do this by gently rolling the dough with your hand outstretched, with only the three middle fingers touching the dough, so that the dough between your fingers is puffier than the rest.)
- Cross the two “bones” in an “X” across a round of bread, and place the small ball of dough in the center. Repeat with remaining dough.
- Second rise: Cover the bread loosely with a clean kitchen towel. Meanwhile, heat the oven to 350 degrees.
- Brush the dough with milk before baking. Bake for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom.
- Transfer to a wire rack and brush with melted butter then sprinkle with white sugar. Let cool on the wire rack before serving.
Tips and Notes
- Use high-quality butter: This bread relies on butter for its rich texture. Make sure it’s softened but not melted, so it incorporates smoothly into the dough.
- Knead thoroughly: The dough is soft and sticky, so it needs a lot of kneading to develop the gluten. Use a stand mixer if possible to get a smooth and elastic dough.
- Chill the dough: After kneading, chill the dough for at least a couple of hours to make it easier to handle, especially when shaping.
- Give it time to rise: Pan De Muerto dough is enriched with butter and eggs, which slows down the rising process.
- Milk wash for shine: Before baking, brush the top with an milk to give the bread a beautiful golden-brown finish.
How to Store
Place the bread in an airtight container. Store it at room temperature for up to 2-3 days. Keeping it in a cool, dry place is key to avoid moisture buildup and to keep the sugar on the bread.
More Dessert Recipes
Print Recipe:
Pan De Muerto (Day Of The Dead Bread)
Ingredients
- 3 large eggs - at room temperature
- 1 Tablespoon orange zest (about 1 orange)
- 1 teaspoon agua de azahar (the traditional way) or orange essence
- ½ cup milk (125 g) - at room temperature or just barely warm
- 11 grams yeast
- 500 grams all purpose flour (3⅔ cups)
- ¾ cup white sugar (150g)
- 1 teaspoon kosher salt (6 grams)
- 105 grams unsalted butter (7 tablespoons) - at room temperature
- sugar & butter for dusting baked bread
- extra flour for kneading
Instructions
- Mix: In a small bowl, add the eggs, orange zest & agua de azahar (or orange essence). Mix with a fork and set aside.3 large eggs, 1 Tablespoon orange zest (about 1 orange), 1 teaspoon agua de azahar (the traditional way) or orange essence
Making the dough
- Activate the yeast: In the bowl of an electric mixer, add the warm milk, 1 tablespoon sugar and the active dry yeast. Stir to combine and let it sit for 5-10 minutes until the mixture has doubled in size. About 10 minutes. (Note: The 1 T. of sugar should be from the main list of ingredients. Not in addition to.)½ cup milk (125 g) , 11 grams yeast
- Once the yeast is ready, add the flour, remaining sugar, and salt. Start to mix with the hook attachment.500 grams all purpose flour (3⅔ cups) , ¾ cup white sugar (150g) , 1 teaspoon kosher salt (6 grams)
- Add the 1/3 of the butter and mix on medium speed for about a minute. Add another 1/3 and mix for a minute or so. Add the last ⅓ of the butter and mix until everything is combined. Totally should take about 15 minutes to knead the dough in the mixer.105 grams unsalted butter (7 tablespoons)
- While the mixer is running, incorporate slowly the egg mixture. Mix until everything is combined and makes a firm dough. About 3 minutes.
- First rise: Using your hands, shape the dough into a ball and place back in the mixer's bowl. Cover plastic wrap and let it rest for 45 minutes.
- Shape the bread: transfer the dough to a clean surface sprinkled with flour. Flatten the dough into a square shape then fold the ends to the middle to form a log. Divide the dough into 4 equal parts. Reserve one part to make the bone decorations. Divide the remaining 3 parts into halves. This will make 6 breads total.
- To make a smooth ball, tuck all the edges into the center, flip the dough seam-side down onto the work surface. The smooth side should now be on top, while the seam is underneath.
- Gently cup your hand around the dough. Start rolling the dough ball in a circular motion using both hands. As you roll, focus on keeping the bottom seam tucked underneath and the top smooth. The goal is to create a round, taut surface without tearing it.
- Transfer the dough balls to a baking sheet lined with parchment paper.
- To make the crossbones decorations, divide the decorating dough into thirteen equal sections. Rolling each into a rope a few inches long, with some parts of the rope fatter than the others. (Do this by gently rolling the dough with your hand outstretched, with only the three middle fingers touching the dough, so that the dough between your fingers is puffier than the rest.)
- Cross the two “bones” in an “X” across a round of bread, and place the small ball of dough in the center. Repeat with remaining dough. Set the breads aside to rise for one hour. Meanwhile, heat the oven to 350 degrees.
- Second rise: Cover the bread loosely with a clean kitchen towel and let rise again for 30 minutes. Meanwhile, heat the oven to 350 degrees.
- Brush the dough with milk before baking. Bake for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom.
- Transfer to a wire rack and brush with melted butter then sprinkle with white sugar. Let cool on the wire rack before serving.
Your Private Notes
Nutrition
Quick History
The history of the bread of the dead has its origins in the time of the Conquest when the Spanish, frightened by the human sacrifices in religious ceremonies by the indigenous population, made a wheat bread dipped in red-painted sugar that symbolized a heart and the blood of the sacrificed person.
this bread was delicious! such a great recipe!
Thank you, Sally! so happy you liked it.
this bread is so delicious! such a festive recipe.
Thank you, Lola! yes, very festive recipe.
Such delicious bread. Heavily enriched, a little sweet and indulgent, and the crumb super soft and aromatic with orange. Will definitely make it again
Thank you, Flo! this is one of my favorite recipes.
Really delicious Mexican bread! Loved the orange flavours in the recipe.
Thank you, Elly!!! Glad you liked it.
The texture of this is fantastic. Tastes just like how my Aunt’s used to.
Thank you, Kiki! Happy you liked it and that it tasted just like your aunt’s recipe.
I guess I’m confused, because you say to chill the dough after kneading. Is this before or after you add the egg mixture? Thx
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating ⭐️
Gracias!!!! xx, Ana
Hello, I am making the bread but I’m stuck kneading it, it seems that my bread is excessively sticky. I followed the instructions exactly, but I can’t seem to get the dough the right consistency. I tried adding some extra flour, but I am afraid to add too much. What should I do?
Hi Samantha! Hopefully this message is not too late! Sometimes you just need to keep kneading until is no longer sticky. Are you kneading by hand? Make sure you apply a firm press when kneading. If you add too much flour then it will become dense. You can also let it rest a little bit and come back after the gluten has softened a little bit. Did you measure the water by weight or volume?
Hi Ana,
Could I let the bread rise over night for the first rise or should I do it all in one night?
Thanks!
You could do it overnight too Ben! Let me know how it turns out 🙂