Pan de MuertoOrange-Anise Sweet Bread
A soft Mexican celebration bread scented with orange and anise and decorated with crossed bone-shaped strips of dough. Shapes and flavorings vary by region and bakery.
Prep
3h
Cook
30m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gAll-Purpose Flour
- 200mlWhole Milk (warmed)
- 7gActive Dry Yeast
- 100gWhite Sugar
- 6gSalt
- 3pcsEgg
- 90gUnsalted Butter (softened)
- 10gOrange Zest
- 10mlOrange Blossom Water
- 2gAnise Seeds
Topping
- 30gUnsalted Butter (melted)
- 40gWhite Sugar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Warm the whole milk to about 43°C (110°F), then stir in the active dry yeast and a little of the white sugar and let it stand until foamy.
- 02
Mix the all-purpose flour, remaining white sugar, salt, orange zest, and anise seeds in a large bowl.
- 03
Add the yeast mixture, the eggs, and the orange blossom water, then mix until a shaggy dough forms.
- 04
Knead the dough until smooth, then work in most of the unsalted butter and continue kneading until the dough is elastic and glossy.
- 05
Cover the dough and let it rise in a warm place until doubled in size.
- 06
Shape the loaf and its decorative pieces, place them on a baking tray, and let the dough rise again until puffy.
- 07
Bake at 180°C (355°F) until the bread is deeply golden and cooked through.
- 08
Brush the hot bread with the remaining unsalted butter and finish it with a light coating of white sugar.
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