Pan de Muerto - Traditional Mexican Bread of the Dead

Ingredients

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon active dry yeast 1 tablespoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 4 large eggs 4 large eggs
• 1 tablespoon orange zest 1 tablespoon orange zest
• 2 tablespoons orange blossom water 2 tablespoons orange blossom water
• 1/2 teaspoon anise extract 1/2 teaspoon anise extract
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• 1 egg yolk, beaten (for egg wash) 1 egg yolk, beaten (for egg wash)
• 1 tablespoon granulated sugar (for sprinkling) 1 tablespoon granulated sugar (for sprinkling)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 42g, 12g
• Protein: 6g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture, warm water, melted butter, eggs, orange zest, orange blossom water, anise extract, and almond extract.
4. 4.
   Mix the ingredients together until a dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
7. 7.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
8. 8.
   Punch down the risen dough and divide it into two portions. Set aside a small piece of dough to shape the bone decorations.
9. 9.
   Shape one portion of the dough into a round loaf with a smooth top. Place it on the prepared baking sheet.
10. 10.
    With the reserved dough, shape bone decorations and place them on top of the loaf.
11. 11.
    Cover the loaf with a clean kitchen towel and let it rise for another 30 minutes.
12. 12.
    Brush the loaf with beaten egg yolk and sprinkle with granulated sugar.
13. 13.
    Bake in the preheated oven for 25-30 minutes until golden brown.
14. 14.
    Remove from the oven and let it cool on a wire rack before serving.

Treat your ingredients with care...

• Orange zest — Make sure to use organic oranges and wash them thoroughly before zesting to avoid any pesticide residue.
• Orange blossom water — Use a high-quality orange blossom water for the best flavor. Adjust the amount according to your preference for the intensity of the aroma.
• Anise extract — If you prefer a stronger anise flavor, you can increase the amount slightly. Be cautious as it can easily overpower the other flavors.

Tips & Tricks

• To achieve a golden crust, brush the loaf with egg wash just before baking.
• If you don't have orange blossom water, you can substitute it with orange extract or orange juice.
• For a more pronounced anise flavor, you can sprinkle some anise seeds on top of the loaf before baking.
• Serve Pan de Muerto warm with a cup of Mexican hot chocolate for a truly authentic experience.
• Leftover Pan de Muerto can be enjoyed toasted and spread with butter or used to make delicious French toast.

Serving advice

Pan de Muerto is traditionally served during the Day of the Dead celebrations. It is best enjoyed warm and shared with family and friends. Serve it as a centerpiece on your Day of the Dead altar or as a delightful treat during breakfast or afternoon tea.

Presentation advice

To enhance the presentation of Pan de Muerto, place it on a decorative platter or a traditional Mexican textile. Dust the loaf with powdered sugar just before serving to give it an elegant touch. Arrange some marigold flowers around the bread to symbolize the vibrant colors of the Day of the Dead.