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Pan de Muertos (Mexican Bread of the Dead)

Pan de Muertos (Mexican Bread of the Dead)

Lola

Lola

This is a version of the bread that is made for the November 2 celebration known as the Dia de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
  2. In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
  3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
  4. Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
  5. Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
  6. To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.
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Reviews

TONIBARNETT
103

TONIBARNETT

10/27/2003

Nov. 2, "Day of the Dead," was also my Dad's birthday. I made a batch of Pan de Muertos and my sister and I took it out to the cemetery, where we sat beside my Dad's grave and shared the bread and special memories of him while we watched the sun set. I split the recipe into two small rounds -- one for us to share, and one to leave at the gravesite for the birds and squirrels. Sentimentality aside, this bread was surprisingly good; I was prepared to not care for it much because I'm not fond of anise, but we both really liked it. Thanks for a helping me start a new family tradition!

DK2FENTON
69

DK2FENTON

11/2/2003

My daughter made this for her Spanish class. It was so easy. She got it right on the first try!

DOUBLECLIKCHIK
50

DOUBLECLIKCHIK

4/14/2003

Although I am not a big fan of licorice in bread, this was pretty good. I had to make it for a class assignment and everyone liked it. This was a lot easier than the one found in the newspaper. Try it!

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