Pan de Muerto (Orange Blossom Bread of the Dead)
Soft, buttery egg bread scented with orange zest and orange blossom water, topped with dough 'bones' and rolled in sugar.
- Prep
- 40 min
- Cook
- 35 min
- Rise
- 2 hr 45 min
- Total
- 4 hr
- Makes
- 2 loaves (12 slices)
- Level
- Medium
Pan de muerto appears in Mexican bakeries from mid-October and is placed on ofrendas for Día de Muertos on November 1 and 2. The round loaf represents the circle of life, the strips across the top are the huesos (bones), and the small ball in the center is often described as a skull or a teardrop.
This version is a rich enriched dough, closer to brioche than to sandwich bread. Give it the full rise time: a slow proof in a warm kitchen is what makes the crumb feathery and light.
Method
Mix the dough
In the bowl of a stand mixer, whisk together the flour, sugar, yeast and salt. Add the warm milk, eggs, orange zest and orange blossom water. Mix with the dough hook on low speed until a shaggy dough forms, about 2 minutes.
Knead in the butter
With the mixer on medium-low, add the soft butter a piece at a time, waiting until each piece disappears before adding the next. Knead for 8 to 10 minutes, until the dough is smooth, glossy and pulls away from the sides. It will be soft and slightly tacky.
First rise
Shape the dough into a ball, place it in a greased bowl, cover and let rise in a warm spot until doubled, 1½ to 2 hours.
Shape the loaves
Turn the dough out and divide it in half. From each half, pinch off about one fifth and set aside. Shape the larger pieces into smooth, slightly domed rounds and set them on a parchment-lined baking sheet, well apart.
Make the bones
Divide the reserved dough for each loaf into 3 pieces. Roll two into ropes about 1 inch longer than the loaf is wide, then press your fingers along each rope as you roll to create knobby 'bones'. Brush the loaves lightly with egg wash, lay the ropes across the top in an X, and top with a small ball made from the third piece.
Second rise
Cover loosely and let rise until puffy, 45 minutes to 1 hour. Heat the oven to 350°F (175°C) during the last 20 minutes.
Bake
Brush the loaves with egg wash and bake for 30 to 35 minutes, until deep golden brown and the center reaches 190°F. If the tops brown too fast, tent loosely with foil after 20 minutes.
Butter and sugar
While still warm, brush the loaves all over with melted butter and sprinkle generously with sugar, turning to coat. Cool on a rack for at least 30 minutes before slicing.
Tips for success
- No stand mixer? Knead by hand on a lightly floured counter for 12 to 15 minutes, adding the butter gradually. Use a bench scraper to help while the dough is sticky.
- For a traditional pairing, serve with café de olla or a cup of Mexican hot chocolate.
- Orange blossom water is sold in Middle Eastern and Latin grocery stores and in most large supermarkets' baking aisle.
Storage and make-ahead
Best the day it is baked. Wrap tightly and keep at room temperature for up to 2 days, or freeze for up to 1 month. Refresh slices in a 300°F oven for 5 minutes.
