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Easy Pan de Muerto with Orange Zest and Anise

Easy Pan de Muerto with Orange Zest and Anise - featured image
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A quick and easy version of the traditional Dia de los Muertos bread, featuring bright orange zest and a hint of anise. This soft, brioche-like loaf comes together in about 90 minutes, making it perfect for a weeknight baking project.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 2 ¼ teaspoons (one ¼-ounce packet) active dry yeast
  • ½ cup (120ml) warm milk (heated to 110°F)
  • ⅓ cup (65g) granulated sugar, plus more for topping
  • ¼ cup (57g) unsalted butter, softened
  • 2 large eggs, at room temperature, plus 1 for wash
  • 2 tablespoons orange zest (from about 2 medium oranges)
  • 1 teaspoon anise seeds, lightly crushed
  • ½ teaspoon fine sea salt
  • 1 tablespoon orange blossom water (optional)

Instructions

  1. Proof the yeast (5 minutes): In your mixing bowl, combine the warm milk (110°F), 1 tablespoon of the sugar, and the active dry yeast. Stir gently and let it sit for 5 minutes until foamy.
  2. Mix the wet ingredients (2 minutes): Add the remaining sugar, softened butter, eggs, orange zest, crushed anise seeds, and orange blossom water (if using) to the yeast mixture. Stir until combined.
  3. Add the dry ingredients (3 minutes): Add the flour and salt to the wet mixture. Mix on low speed until a shaggy dough forms.
  4. Knead the dough (8-10 minutes): Knead with a dough hook on medium-low for 8 minutes, or by hand on a lightly floured surface for 10-12 minutes, until smooth and slightly tacky.
  5. First rise (45 minutes): Shape the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot until doubled in size.
  6. Shape the bread (10 minutes): Punch down the dough. Divide into two pieces (⅔ for the base, ⅓ for decorations). Shape the large piece into a round loaf on a parchment-lined baking sheet. Roll the small piece into ropes, cut into bone shapes, and arrange in a cross pattern on top.
  7. Second rise (25 minutes): Cover the shaped loaf and let rise until puffed. Meanwhile, preheat oven to 350°F (175°C).
  8. Egg wash and bake (25-30 minutes): Beat the remaining egg with 1 tablespoon water. Brush gently over the bread. Bake until deep golden brown and hollow-sounding when tapped, 25-30 minutes. Tent with foil if browning too fast.
  9. Cool and finish (15 minutes): Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. While warm, brush with melted butter and sprinkle generously with granulated sugar. Cool completely before slicing.

Notes

For best results, use room temperature ingredients. The anise flavor deepens after a day. To freeze, wrap tightly and store for up to 2 months.

Nutrition

Keywords: pan de muerto, day of the dead bread, orange bread, anise bread, mexican sweet bread, easy bread recipe

Find it online: https://zestynora.com/easy-pan-de-muerto-with-orange-zest-and-anise/