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Pan de Muerto
Pan de Muerto
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
265 minutes
Incredible Pan de Muerto recipe that's worth coming back from the afterlife for.
Ingredients:
  • For the starter:
  • 7g instant yeast or 20g fresh yeast
  • 1/4 cup warm whole milk
  • 1 tablespoon sugar
  • 1/3 cup plus 1 tablespoon (50g) all-purpose flour
  • For the bread:
  • 3 3/4 cups (450g) all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 2 large eggs plus 2 large egg yolks (See Recipe Note)
  • 198g (half of a 14-ounce can) sweetened condensed milk
  • 2 tablespoons orange blossom water
  • Zest of 1 small orange (about 1 tablespoon)
  • Zest of 1 medium lime (about 1 teaspoon)
  • 11 tablespoons (157g) unsalted butter at room temperature, cut into 1-tablespoon pieces
  • For the topping:
  • 56g (4 tablespoons) unsalted butter, melted
  • 1/4 cup sugar
Instructions:
  • Prepare the starter by breaking up fresh yeast in a bowl with warm milk and sugar until fully dissolved. If using instant yeast, mix it with warm milk and sugar until fully dissolved. Stir in the flour until fully incorporated and let rest at room temperature for about 20 minutes until it bubbles.
  • Prepare the dough by combining starter, flour, sugar, salt, egg, egg yolks, sweetened condensed milk, orange blossom water, and orange and lime zest in a stand mixer with a hook attachment. Mix on low speed for 2 minutes until mostly combined, scraping the sides as needed. Increase speed to medium and gradually add butter. Mix for 15 minutes until the dough pulls away from the sides and is non-sticky to touch. Avoid adding more flour; the dough should be wet.
  • Let the dough rise: Place the dough in a greased bowl and cover with plastic wrap. Allow it to rest at room temperature for 1 1/2 to 2 hours until it doubles in size. For an overnight rise option: After kneading, refrigerate the dough in the bowl for up to 24 hours. Before baking, let the dough sit at room temperature for about an hour.
  • Prepare a generous baking sheet with parchment paper.
  • Form the dough into balls: Sprinkle a clean work surface with flour and transfer the dough onto it. Divide the dough into four equal portions, each weighing about 280g. Reserve one portion for later use. To shape each bread, flatten a portion of dough with your palms. Pull the outer edges up and over the center all around, pinching the edges together. Flip the dough over so the smooth side faces up. Cup your hands around the dough and shape it into a ball ("bolear" in Spanish). Place the balls on a baking sheet, ensuring they are evenly spaced and do not touch.
  • Prepare the dough portions for the "bones and skull": Divide the reserved dough into nine equal 30g portions. Shape the "bones" by rolling six portions into 5-inch logs and indenting with your three middle fingers or pinching evenly to create the bone-like shape. Roll the remaining three portions into small balls for the "skulls." Assemble by placing two bones on each skull, crossing them in the center, and gently pressing a skull where the bones meet to adhere.
  • Cover the baking sheet with plastic wrap and let the dough rise at room temperature for 1 1/2 to 2 hours until it nearly doubles in size.
  • Preheat the oven to 350°F. Gently brush each loaf with egg whites and bake for 25 minutes until golden brown. Check at 15-20 minutes and cover with foil if tops are getting too dark.
  • After allowing the bread to cool for 20 minutes, enhance its flavor by brushing the tops with melted butter and generously sprinkling sugar on each loaf immediately after brushing. This will ensure the sugar sticks perfectly before the butter soaks through. Share your love for this recipe by leaving us a review below!

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