Print

Pan De Muerto Recipe: Best Soft Fluffy Bread

pan de muerto - featured image
Print Recipe

A forgiving, soft, and fluffy Pan de Muerto with an orange glaze. This enriched bread features a pillowy interior, subtle anise flavor, and a tangy citrus finish, perfect for Dia de los Muertos or autumn gatherings.

Ingredients

Scale
  • 1 cup warm milk (lukewarm, not hot)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter (softened to room temperature)
  • 2 large eggs + 1 egg yolk (room temperature)
  • 4 to 4 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp anise seeds (whole or crushed)
  • 1 large orange (zest only)
  • 1 cup confectioners’ sugar (sifted)
  • 2–3 tbsp fresh orange juice (strained)
  • 2 tbsp butter (melted, for brushing)
  • Anise seeds (for sprinkling, optional)
  • 1 egg beaten with 1 tbsp water (for egg wash)

Instructions

  1. Bloom the yeast: In a stand mixer bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. Mix wet ingredients: Add softened butter, eggs, egg yolk, orange zest, and anise seeds to the yeast mixture. Mix on low speed until combined.
  3. Add flour: Gradually add flour and salt, starting with 4 cups. Mix on low until a shaggy dough forms. Add remaining flour one tablespoon at a time if too sticky. Dough should be soft but not sticky.
  4. Knead the dough: Switch to dough hook. Knead on medium speed for 8-10 minutes until the dough passes the windowpane test.
  5. First rise: Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft-free spot for 1.5 hours until doubled in size.
  6. Shape the bread: Punch down dough. Divide into portions. Shape into a round loaf with strips for crossbones and droplets for souls. Place on a parchment-lined baking sheet.
  7. Second rise: Cover shaped loaves and let rise again for 45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
  8. Bake: Brush loaves with egg wash. Bake for 25-30 minutes until golden brown and internal temperature reaches 190°F (88°C).
  9. Glaze and butter: Mix confectioners’ sugar and orange juice. Immediately after baking, brush bread with melted butter, then drizzle with orange glaze while warm.

Notes

Ensure milk is lukewarm, not hot, to avoid killing the yeast. Do not over-flour the dough; wet hands instead of adding more flour if sticky. Apply glaze while bread is warm, not hot, to prevent sliding. For gluten-free adaptation, use a 1:1 gluten-free flour blend. For dairy-free, swap milk/butter for oat milk/coconut oil.

Nutrition

Keywords: pan de muerto, mexican bread, dia de los muertos, orange glaze bread, soft fluffy bread, anise bread, holiday baking, traditional bread

Find it online: https://cheerycrisp.com/pan-de-muerto-recipe-best-soft-fluffy-bread/