How to Make the Mexican Day of the Dead Bread (Pan de Muerto) for Dia de los Muertos

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative with a similar texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can enhance texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness and moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients effectively.

Start by softening 4 ounces of butter in a KitchenAid mixer.

Add 3/4 cup of granulated sugar and 3 teaspoons of anise seed to the butter and mix until combined.

Add 1 teaspoon of salt and 1/2 cup of flour to the mixture and combine.

Whisk 4 eggs in a separate bowl, then add them to the mixture one at a time, cracking the last egg in a separate bowl first to avoid shells.

Pour in 1 1/4 cups of warm water (110°F) and mix with the eggs.

Add 2 tablespoons of orange zest to the egg and water mixture and whisk together.

Slowly pour the egg mixture into the mixer while it's running on low.

Add 4 1/2 teaspoons of yeast to the mixture and continue mixing.

Gradually add flour, starting with another cup, until a total of 6 cups is added, adjusting as needed until the dough pulls away from the sides of the bowl.

Knead the dough on a floured surface for about 5-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it, and let it rise until doubled in size, approximately 1-2 hours.

After rising, shape the dough into a round loaf, creating a smaller ball for decoration on top.

Let the shaped dough rise again for about 30-45 minutes.

Preheat the oven to 350°F (175°C).

Brush the loaf with egg wash before baking.

Bake in the preheated oven until golden brown, about 25-30 minutes.

Cool on a wire rack before glazing with orange juice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens