How to Make Pan de Muertos | Mexican Bread of the Dead | Day of the Dead

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

In a large bowl, combine the milk, yeast, salt, sugar, anise seeds, and orange oil.

Add the orange zest and eggs, and mix well to dissolve the salt and sugar.

Add the flour and mix until there is no dry flour left.

Knead the dough on the table for 3 minutes to develop gluten.

Add the softened butter and knead until fully incorporated, about 4 more minutes.

Cover the dough and place it in the fridge for 1 hour to cool down.

Remove the dough from the fridge and fold it to strengthen it.

Wrap the dough in cling film and refrigerate for 12 to 24 hours for cold fermentation.

On the next day, divide the dough into specific weights for shaping.

Pre-shape the dough into rounds and let them rest for 20 minutes.

Shape the two smallest dough balls into rounds for the top of the loaf.

Shape the larger dough balls for the body of the bread.

Roll out the remaining dough into segments for decoration.

Assemble the shaped dough by placing the segments and heads on top of the body.

Cover the shaped dough and let it proof for about 2 hours.

Preheat the oven to 160°C (320°F) for baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens