Print

Soft Sweet Mexican Pan de Muerto: Easy 5-Ingredient Best Recipe

soft sweet Mexican pan de muerto - featured image
Print Recipe

A traditional, pillowy soft Mexican bread infused with orange blossom water and cumin, featuring a classic bone-shaped design and a crunchy sugar topping. Perfect for Día de los Muertos or any special occasion.

Ingredients

Scale
  • 4 cups (500g) All-Purpose Flour
  • 2 packets (4.5g) Active Dry Yeast
  • 1/2 cup (100g) Granulated Sugar
  • 1/2 cup (115g) Unsalted Butter, softened
  • 2 Large Eggs, room temperature
  • 1 cup (240ml) Warm Milk
  • 2 tablespoons Orange Blossom Water
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Salt
  • Extra butter for brushing
  • Granulated sugar for rolling

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk and 1 tablespoon of sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
  2. Mix dry ingredients: In a large bowl, whisk together flour, remaining sugar, salt, and ground cumin. Make a well in the center.
  3. Combine wet and dry: Crack eggs into the well, pour in the activated yeast mixture and orange blossom water. Mix until a shaggy dough forms.
  4. Knead the dough: Turn dough onto a floured surface and knead by hand for 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed for 8 minutes.
  5. First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
  6. Shape the bread: Punch down dough and divide into three parts. Roll one into a large ball for the loaf. Roll the other two into thin cylinders, cut in half to make four ‘bones’. Place loaf on a parchment-lined baking sheet, arrange bones in a cross shape, and add two small pieces on top for a ‘skull’ effect. Pinch ends securely.
  7. Second rise: Cover shaped bread and let rise for 45-60 minutes until puffy.
  8. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and internal temperature reaches 190°F (88°C).
  9. Glaze and cool: While hot, brush top generously with melted butter and roll in granulated sugar. Cool on a wire rack for at least 30 minutes before slicing.

Notes

Ensure milk is warm (like a baby’s bath) but not hot to avoid killing the yeast. Do not over-flour the dough; it should be slightly tacky. The bread is best eaten fresh but can be stored in an airtight container for up to three days or frozen for longer storage.

Nutrition

Keywords: pan de muerto, mexican bread, day of the dead, orange blossom water, cumin bread, traditional mexican recipe, easy bread recipe

Find it online: https://zestynora.com/soft-sweet-mexican-pan-de-muerto-easy-5-ingredient-best-recipe/