Pan De Muerto

Pan de Muerto is a traditional Mexican bread that holds a special cultural significance during the Day of the Dead (Día de los Muertos) celebrations. Our co-founder Luis has been making this “pan dulce” with his family every beginning of November and is typically eaten or served with a cup of Mexican hot chocolate. 

This rich and flavourful bread, often adorned with symbolic bone-shaped decorations and a skull on top, captures the essence of this celebration. Pan de Muerto is a very rich “pan dulce” made with of orange zest and orange blossom water. With its unique shape and representation, Pan de Muerto serves as a central piece in Dia de los Muertos altars. 

Pan De Muerto Ingredients

Poolish

  • 150 g AP Flour

  • 150 g Milk

  • 25 g Water

  • 10 g Instant Yeast

Pan De Muerto DOugh

  • 125 g Eggs

  • 60 g Yolks

  • 350 g Pastry Flour

  • 7 g Salt

  • 100 g Sugar

  • 100 g Butter (cut into cubes)

  • 8 g Orange Blossom Water

  • Zest of 2-3 oranges

Finishing

  • 200 g Sugar

  • 100 g Melted Butter

Method

Prepare the Poolish

  1. In a small bowl, whisk together the yeast and water. Transfer this mixture to a larger bowl and add the flour and milk. Mix until smooth and homogenous. Cover and let the poolish ferment in a warm spot (such as your oven with the light on) for 45 minutes.

    Tip: A warm spot will help the poolish rise effectively.

  2. Preheat the Oven

    Preheat your oven to 375°F.

  3. Prepare the Dough

    Add the poolish and all remaining ingredients to a mixer. Mix on low speed until the ingredients start to come together, then increase the speed to medium. Continue mixing for 10-15 minutes, until the dough pulls cleanly away from the bowl.

    Note: Resist the urge to add more flour at this stage!

  4. Divide the Dough

    Right after mixing, divide the dough into three 260g portions. These will form the main body of each loaf. Then, divide the remaining dough into fifteen 20g pieces, rolling three of them into balls to serve as the head and limbs for each loaf (three heads, twelve for arms/legs).

  5. Shape the Loaves

    On a lightly floured surface, take each 260g piece, round it into a ball, and place on a parchment-lined baking sheet.

    Next, take one of the twelve smaller dough pieces, and with one finger, gently roll it in the middle, creating an indent that divides it into two connected spheres without breaking the dough. Roll the center of each sphere to divide further, creating a strand of four connected spheres. Repeat this for all twelve pieces, forming four-sphere strands for each loaf.

    Roll the remaining three 20g pieces into tight rounds to form the heads.

  6. Assemble the Loaves

    Lightly brush the loaves with water. Take one of the four-sphere strands and stretch it across one loaf from end to end. Place another strand perpendicularly, then lay the remaining two strands diagonally between the first two. Place one of the small rounds (heads) on top, pressing it gently into the center where the strands intersect. Repeat this process for the other two loaves.

  7. Proof the Loaves

    Cover the loaves with a tea towel and let them proof for 90 minutes, or until fully risen.

    Tip: Lightly flour your fingertip and gently press it into the dough—if the indent springs back slowly, the dough is ready. If it fills in too quickly, it’s under-proofed; if it doesn’t spring back at all, it’s over-proofed.

  8. Egg Wash & Bake

    Whisk the ingredients for the egg wash and gently brush it over the loaves. Reduce the oven temperature to 325°F and place the loaves in the oven. Bake for 15-20 minutes, until golden brown and the center temperature reaches 190°F.

  9. Finish

    Remove the loaves from the oven, brush with melted butter, and sprinkle with sugar to coat.