Making Pan de Muerto

This is the traditional bread of the Mexican Day of the Dead — Día de Muertos — a celebration that actually encompasses three days: October 31st, November 1st and November 2nd. Together they make up Allhallowtide, a trio of Christian holy days that includes All Hallows’ Eve (Halloween), All Saints’ Day and All Souls’ Day. Of course in Mexico they take on a unique character, blended as they are with pre-Christian traditions and motifs. These sweet and aromatic breads, which resemble little piles of bones, are frequently placed on Day of the Dead altars. Just as often they’re simply consumed with wild abandon.


Pan de Muerto Recipe

Under the hood, Pan de Muerto is very similar to pan dulce, the fluffy, slightly sweet white bread that Mexico is famous for. The main difference is that it’s flavored with anise seeds. The presentation is different as well, as it’s typically shaped into round loaves decorated with bone- and teardrop-shaped dough pieces, then glazed. Here’s the basic recipe:


19.25 ounces (3 1/2 cups) all-purpose flour
1.75 ounces (1/4 cup) sugar
2 1/2 teaspoons instant yeast
1/2 teaspoon salt
2 teaspoons anise seeds or (1 teaspoon ground cinnamon)
2 teaspoons orange zest (or orange blossom water or 2 drops orange oil)
8 ounces (1 cup) milk
2 ounces (1/4 cup) butter or shortening or lard
2 eggs, room temperature