Pan De Muerto (Mexican Bread of the Dead)

2 hours cooking time
Pan De Muerto (Mexican Bread of the Dead) Pan De Muerto (Mexican Bread of the Dead)

Pan De Muerto (Mexican Bread of the Dead)

  • 45 mins preparation time
  • 2 hours cooking time
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Method

1
To make the dough, mix the flour, yeast, salt and sugar in a large mixing bowl or in an electric mixer with a dough hook. Mix the milk and eggs together until incorporated. Add the melted butter and bring the dough together to form a sticky ball.
TIP
Make the bread dough ahead of time and leave to slow prove in the fridge to make a sourdough-style bread.
2
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until a smooth ball has formed. Place in a large bowl, cover, and set aside in a warm place to prove for around an hour or until doubled in size.
3
When the dough is ready, knock it back and turn it out onto a lightly floured surface. Divide the dough into 4 equal balls. Remove 30g of dough from each ball and set aside as these will eventually form the bone shapes on the surface of the domes. Shape each piece of dough into a ball.
4
Divide the reserved ball of dough into three pieces, one of the pieces should be slightly smaller. Take the larger pieces of dough and roll them out by hand using your fingers to give the dough bumps. Lay these two dough pieces over one another in a cross. Shape the remaining smaller piece into a ball and add it to the top of the cross.
5
Repeat with the remaining pieces of dough. Place the 4 large balls onto a lined baking sheet, cover, and leave to prove for another half an hour, or until they have nearly doubled in size.
6
Preheat the oven to 180c/160c fan/350f/ gas 5.
7
Make the glaze by mixing the orange juice and sugar over a low heat. Stir until dissolved. Bring to the simmer for 2 minutes.
8
Once proved, brush the 4 balls with egg wash and bake for 15-20 minutes until golden. When baked, remove and glaze before sprinkling with granulated sugar whilst still warm.
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Where does the tradition come from?

This Mexican bread has a reputation that reaches beyond the grave. Pan de Muerto is traditionally eaten when celebrating Día de los Muertos (Day of the Dead), a joyful time to honour deceased loved ones. It's even placed on altars to invite the spirits to partake in the feast but you can enjoy Pan de Muerto​s at any time of year; after all, it's always nice to celebrate the memory of loved ones. Especially whilst tucking in to buttery, sweet bread to commemorate.

Why do you eat bread at Pan de Muerto?

Pan de Muerto, or "bread of the dead," is highly symbolic. It is as much a sacred Mexican tradition as it is a treat as this sweet, orange-scented bread is a centrepiece of celebrations. Our recipe follows the traditional style, where the round shape symbolises the cycle of life and death, the decorative cross signifies the bones of loved ones, and the ball on top represents the skull of the deceased. Therefore, it is important to be particularly careful when placing the bones and skull atop the bread out of respect.

One bread, many styles

Pan de Muerto isn’t one-size-fits-all. Across Mexico, regional variations make this iconic day of the dead bread even more exciting. In Oaxaca, it is often flavoured with anise (as it is in our recipe) and topped with sesame seeds. In Puebla, you’ll find it brightly coloured and dusted with sugar. Some regions shape the bread like animals, or people, to honour the deceased. So, feel free to try something new with yours – whether that's by adding different citrus flavours, spices, or alternative shapes. So Cook, go on and weave your magic.

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