Introduction

This Pan de Muerto recipe #shorts is a quick guide to making the traditional sweet bread for Día de los Muertos. It’s a festive and meaningful treat, perfect for honoring loved ones. For another easy seasonal snack, try the Easy Scarecrow Crunch Halloween Snack Mix Recipe. Both are simple to prepare and full of flavor.

Ingredients

The warm, sweet aroma of orange blossom and anise fills the air as you gather these simple ingredients for this traditional Pan de Muerto Recipe.

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons active dry yeast
• 1/2 teaspoon salt
• 1/2 cup whole milk (warmed)
• 1/2 cup unsalted butter (softened)
• 4 large eggs
• 1 tablespoon orange zest
• 1 teaspoon anise seeds (optional)
• 1/4 cup orange blossom water (or orange juice)

Timing

Prep Time	1 hour 30 minutes
Cook Time	25 minutes
Total Time	1 hour 55 minutes

Context: This streamlined Pan de Muerto Recipe is approximately 20% faster than similar traditional recipes.

Step-by-Step Instructions

Step 1 — Activate the Yeast

Combine warm milk (110°F/43°C), yeast, and a pinch of sugar in a bowl. Let it sit for 5–10 minutes until foamy. Proper temperature is crucial—too hot will kill the yeast.

Step 2 — Mix the Dough

In a large bowl, whisk together flour, sugar, salt, and orange zest. Add the yeast mixture, eggs, butter, and anise extract. Mix until a shaggy dough forms.

Tip: Use room-temperature ingredients for even mixing and better dough development.

Step 3 — Knead the Dough

Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. The dough should spring back when poked lightly.

If the dough feels too sticky, add flour one tablespoon at a time. Avoid adding too much to keep the bread tender.

Step 4 — First Rise

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1–2 hours, or until doubled in size.

For best results, place the bowl in a turned-off oven with the light on to create a warm, draft-free environment.

Step 5 — Shape the Bread

Punch down the dough and divide it: reserve a small portion for the “bones.” Shape the large portion into a round loaf, and roll the reserved dough into thin ropes for the traditional bone-shaped decorations.

Step 6 — Second Rise

Place the shaped Pan de Muerto on a baking sheet, cover, and let rise again for 30–45 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C).

Step 7 — Bake to Perfection

Bake for 25–30 minutes until golden brown and the internal temperature reaches 190°F (88°C). The bread should sound hollow when tapped on the bottom.

Rotate the pan halfway through baking for even browning.

Step 8 — Brush with Butter and Sugar

While still warm, brush the top with melted butter and sprinkle generously with sugar. This adds flavor and gives Pan de Muerto its classic sweet, glossy finish.

Nutritional Information

Calories	320
Protein	6g
Carbohydrates	48g
Fat	12g
Fiber	2g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Swap all-purpose flour for whole wheat to add fiber and a nutty, earthy flavor to your Pan de Muerto.
• Greek Yogurt — Replace some butter with Greek yogurt for a protein boost and a moist, slightly tangy crumb.
• Coconut Sugar — Use coconut sugar instead of refined sugar for a lower glycemic index and a subtle caramel note.
• Almond Flour — Substitute part of the flour with almond flour for a gluten-free, lower-carb version with rich, buttery undertones.
• Applesauce — Swap some oil or butter with unsweetened applesauce to reduce fat while keeping the bread moist with a hint of fruitiness.
• Oat Milk — Use oat milk instead of regular milk for a dairy-free alternative that adds a mild, slightly sweet flavor.
• Reduced-Sodium Butter — Opt for reduced-sodium butter to cut down on salt without sacrificing the traditional rich taste.
• Chia Egg — Replace eggs with a chia seed mixture (1 tbsp chia + 3 tbsp water per egg) for a vegan, protein-packed binder with neutral flavor.

Serving Suggestions

• Pair warm Pan de Muerto with Mexican hot chocolate or café de olla for an authentic Día de los Muertos experience.
• Serve alongside a traditional altar offering with marigolds, candles, and photos of loved ones.
• Enjoy as a sweet breakfast treat or afternoon merienda with milk, coffee, or champurrado.
• Dust with extra granulated sugar or cinnamon sugar right before serving for added sweetness and texture.
• Accompany with seasonal fruits like oranges, tangerines, or sugar skulls for festive plating.
• Offer with dulce de leche, cajeta, or orange marmalade for dipping or spreading.

These serving ideas will help you celebrate and share your homemade Pan de Muerto in true festive spirit.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Let eggs and butter reach room temperature for better dough elasticity and rise.
• Mistake: Adding too much flour during kneading. Fix: The dough should be slightly tacky; resist over-flouring to keep it soft and tender.
• Mistake: Killing the yeast with overly hot liquid. Fix: Use lukewarm milk or water (105–115°F) to activate yeast without destroying it.
• Mistake: Rushing the proofing time. Fix: Allow the dough to double in size in a warm, draft-free spot for optimal flavor and texture.
• Mistake: Overbaking the bread until it’s too dark. Fix: Bake until golden brown; an internal temperature of 190°F ensures it’s cooked through.
• Mistake: Skipping the orange blossom water or zest. Fix: Don’t omit this signature flavor—it’s essential for authentic Pan de Muerto taste.
• Mistake: Applying butter topping while the bread is too hot. Fix: Wait 5–10 minutes after baking so the butter melts evenly without soaking in.
• Mistake: Shaping bones and tears too thick. Fix: Roll decorative pieces thin so they bake evenly and don’t pull away during rising.

Storing Tips

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and place in a freezer bag for up to 3 months.
• Reheat: Warm in a 300°F oven for 10–15 minutes until heated through to an internal temperature of 165°F.

Always let your Pan de Muerto cool completely before storing to prevent sogginess and maintain that perfect texture.

Conclusion

This Pan de Muerto Recipe #shorts offers a simple way to create this traditional bread. The step-by-step instructions make the process accessible for any baker. Try this recipe and share your results in the comments below.

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FAQs

What is Pan de Muerto?

Pan de Muerto is a traditional Mexican sweet bread baked for the Day of the Dead celebration. This Pan de Muerto Recipe #shorts shows you how to make its iconic round shape with bone-like decorations. It’s flavored with orange blossom water or orange zest and often topped with sugar.

Can I make Pan de Muerto ahead of time?

Yes, you can prepare the dough a day in advance and let it rise slowly in the refrigerator. Bake it fresh on the day you plan to serve it for the best texture and flavor. This Pan de Muerto Recipe #shorts is perfect for planning your celebration baking.

What if I don’t have orange blossom water?

You can substitute orange blossom water with an equal amount of orange extract or the zest and juice of one orange. The citrus flavor is essential to an authentic Pan de Muerto Recipe #shorts, so using fresh orange provides a great alternative.