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Pan de muerto is a traditional Mexican sweet bread enjoyed during Day of the Dead celebrations. This iconic pastry features a soft, fluffy crumb with a delicate orange and anise flavor, topped with a crispy sugar crust. It's perfect for breakfast or as an offering to honor loved ones who have passed.
Prep
30 min
Cook
45 min
Total
240 min
Servings
8 srv
Difficulty
Medium
Calories
285 kcal
For 8 serving(s)
Per serving
In a large bowl, combine warm milk, sugar, and active dry yeast. Let sit for 5 minutes until foamy to activate the yeast.
Add eggs, egg yolks, vanilla extract, orange zest, and anise seeds to the yeast mixture. Whisk until well combined.
Gradually add flour and salt to the wet ingredients, mixing until a shaggy dough forms.
Knead the dough for 8-10 minutes until smooth and elastic, then incorporate softened butter a little at a time until fully absorbed.
Place dough in an oiled bowl, cover with a damp cloth, and let rise for 1.5-2 hours until doubled in size.
Shape dough into a round loaf with a smaller round ball on top to create the traditional skull shape. Place on parchment paper on a baking sheet.
Cover and let rise for another 45 minutes until puffy.
Brush with egg wash and bake at 350°F (175°C) for 40-45 minutes until golden brown. Cool slightly, then brush with orange-infused simple syrup and coat generously with cinnamon sugar.
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