Pan de Muerto
These are the perfect step by step instructions for a tasty, scratch-made Día de los Muertos treat.
Pan de Muerto
These are the perfect step by step instructions for a tasty, scratch-made Día de los Muertos treat.
Servings Prep Time
3loafs 40minutes
Cook Time Passive Time
35-40minutes 5hours
Servings Prep Time
3loafs 40minutes
Cook Time Passive Time
35-40minutes 5hours
Ingredients
Starter
Dough
Instructions
Starter
  1. Add warm water to yeast in bowl, combine well and let rest one minute.
  2. Add 1/3 cup flour to yeast mix, and stir until sticky dough forms. Set aside somewhere warm and let rest until bubbles start to form on top, about 35 minutes.
Dough
  1. In a separate bowl, combine eggs, anise, salt, orange blossom water, and sugar. Whisk until sugar begins to dissolve and mix is foamy, about 1 minute.
  2. Stir egg mixture into starter.
  3. Add remaining 5 cups flour. Use hook attachment on medium-low, otherwise mix by hand with wooden spoon or rubber spatula.
  4. While stirring, add the butter little by little. Continue until a soft dough forms, about 5 minutes.
  5. Increase mixing speed to medium and continue mixing until sugar has dissolved and dough is elastic.
  6. Lightly grease a large bowl with 2 tbs of the melted butter. Transfer the dough to that bowl, then cover with plastic wrap and let rise somewhere warm until the dough has doubled in size, about 2 hours.
  7. Separate dough into 4 equal parts. Shape three of them into smooth balls and place on prepared baking sheets a few inches apart.
  8. Divide remaining dough into 6 parts, rolling each into "bone" shapes--like ropes, but thin in the middle. Place on baking sheet, 2-3 inches from the rest.
  9. Cover the dough and let rise until the size has nearly doubled. This could take about 1 1/2 hours.
  10. Preheat oven to 325 F.
  11. Drape 2 "bones" over each round. The dough may deflate slightly--that's ok!
  12. Brush with the remaining melted butter and sprinkle with sugar.
  13. Bake until golden, about 35-40 minutes.
  14. Cool on wire rack completely before slicking, about an hour.