Best 13 El Pan De Muerto Recipes

PAN DE MUERTOS (MEXICAN BREAD OF THE DEAD)

Steps:

• Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
• In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
• Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
• Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
• Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
• To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

MEXICAN DAY OF THE DEAD BREAD (PAN DE MUERTO)

Steps:

• Gather the ingredients.
• In the bowl of a stand mixer , combine butter, sugar, aniseed, salt, and 1/2 cup of flour .
• Use dough hook to mix ingredients until they begin to come together.
• In a separate small bowl, whisk together eggs, water, and orange zest.
• Add to stand mixer bowl, along with another 1/2 cup of flour. Mix until combined.
• Add yeast and another 1/2 cup of flour, mixing to combine.
• Add remaining flour 1 cup at a time, mixing between additions, until a dough forms.
• Turn dough out onto a floured surface and knead for 1 minute.
• Cover with a clean, damp dishcloth and let rise in a warm area for 1 hour and 30 minutes.
• Heat oven to 350 F. Separate about 1/4 of the dough and use it to make bone shapes to drape across the loaf.
• Shape rest of dough into a flat-bottomed semisphere. Position bone shapes on the top of loaf and press gently so they adhere. Let dough rise for an additional hour.
• Bake the loaf for about 40 minutes (30 minutes for smaller loaves).
• Cool and glaze, if desired, before serving.
• Cut pan de muerto into large wedges for eating by hand. Serve with Mexican hot chocolate or champurrado (chocolate atole) if you like.

MEXICAN DAY OF THE DEAD BREAD (PAN DE MUERTO)

Steps:

• Gather the ingredients.
• In the bowl of a stand mixer , combine butter, sugar, aniseed, salt, and 1/2 cup of flour .
• Use dough hook to mix ingredients until they begin to come together.
• In a separate small bowl, whisk together eggs, water, and orange zest.
• Add to stand mixer bowl, along with another 1/2 cup of flour. Mix until combined.
• Add yeast and another 1/2 cup of flour, mixing to combine.
• Add remaining flour 1 cup at a time, mixing between additions, until a dough forms.
• Turn dough out onto a floured surface and knead for 1 minute.
• Cover with a clean, damp dishcloth and let rise in a warm area for 1 hour and 30 minutes.
• Heat oven to 350 F. Separate about 1/4 of the dough and use it to make bone shapes to drape across the loaf.
• Shape rest of dough into a flat-bottomed semisphere. Position bone shapes on the top of loaf and press gently so they adhere. Let dough rise for an additional hour.
• Bake the loaf for about 40 minutes (30 minutes for smaller loaves).
• Cool and glaze, if desired, before serving.
• Cut pan de muerto into large wedges for eating by hand. Serve with Mexican hot chocolate or champurrado (chocolate atole) if you like.

PAN DE MUERTO (BREAD OF THE DEAD)

Steps:

• In a saucepan over medium heat, warm butter, milk, and water; until butter has melted. Do not let boil.
• In a large mixing bowl, combine ½ cup of flour, yeast, salt, anise seed, and sugar. Slowly beat in the warm milk, orange extract, and orange zest until well mixed. Add eggs, one at a time, mixing through. Slowly add in another 1 cup of flour. Continue adding additional flour until the dough is soft but not sticky.
• Turn the dough out onto a lightly-floured board and knead for at least 10 minutes or until smooth and elastic. If the dough is dry add some water and if it's too wet add some flour. Form the dough into a large ball and cut into four even pieces.
• Lightly grease a cookie sheet and place three dough balls on it. Cover loosely with plastic wrap and let rise in warm place until doubled in size, approximately 1 to 1 ½ hours.
• Reserve the fourth dough ball to make bones to place over the loaves. Reserve this dough in the refrigerator to slow down the rising process.
• Follow this video for instructions on how to decorate the bread.
• Preheat oven to 350 degrees F.
• Bake bread for approximately 25 to 30 minutes. When the bread is done it should sound "hollow" when thumped.
• In a saucepan over medium heat, combine sugar, orange zest, and orange juice; bring just to a boil so the sugar is completely dissolved. Remove from heat.
• Remove loaf from the oven and brush with the Orange Glaze.
• Another option is to melt two tablespoons of butter in a small pot. As soon as the bread comes out of the oven brush with melted butter and sprinkle sugar over them.
• Let the bread cool down and enjoy with a cup of Champurrado or cafecito.

PAN DE MUERTO

Steps:

• Before start, remember to take your eggs and butter a few hours in advance so they are to room temperature.
• Start by mixing the yeast with the warm milk and one tea spoon of sugar. Leave to activate for 7 minutes. Until it has lots of bubbles.
• Mix the flour and the sugar. Place this mix on the worktop and make a whole in the middle. Beat the eggs and add the orange bloosom and orange zest. Pour this in the hole of the flour and sugar, then add the yeast and milk mixture and start mixing. Then add the butter.
• Mix all very well and work the dough until it doesnt stick on your hand. It might take around 15 minutes.If you have an electric mixer, this would speed this process, just add all the ingredients and turn the mixer in the lowest setting and mix for 10 minutes.
• Once your dough is ready, oil a large bowl and place your dough there and cover it with cling film and leave it in the warmest place of your kitchen. This is going to be the first proving of the bread. Prove for an hour or until the dough has double in size.
• Remove the cling film and hit it with your fist to. Take it out of the bowl and work it a bit more. Use some flour if it is sticking on the worktop. Then separate the dough into fifteen 70g balls.
• Have the baking trays ready with the parchment paper. Then cut the 70g ball into two, one 20 g ball for the bones and head and one 50 g for the body.
• Now, to make the Pan de Muerto, grab a 50g dough ball and roll it with one hand until form a smooth ball, place it on the baking tray. Do the same with the rest 50g balls.
• Then cut the 20g dough ball into 3 to make the bones and the head (see pic below)
• To stick the bones and the head just add water with your finger. Then place the little pieces of dough (see pic below)
• Once they are all done, they need to rest again. They need to prove for one more hour or more dependig on the temperature of your kitchen. If you have an oven with proving setting that helps a lot.
• Once they have double in size, it is time to bake them. Preheat the oven to 170C. Mix the beaten egg and 2 tbsp of milk and brush each bread with this mixture. Place them in the oven and bake for 15 to 20 min.
• Remove them from the oven and let them cool down for 5 minutes. Then while they are still a bit warm, brush them with melting butter and cover them with caster sugar, making sure to get rid of the excess of sugar.
• They can be eaten straight away and they make the best companion to a nice hot Mexican chocolote. Enjoy them with your family on a rainy day.

PAN DE MUERTO

Steps:

• In a small bowl, pour the lukewarm milk - making sure that it is not hot nor cold or the yeast will not react - and stir in the dry yeast granules. Give the yeast a couple minutes to sit in the liquid, and stir with a spatula until it is thoroughly and evenly dissolved. Give it time: stir a little, pressing gently on the yeast that has not yet dissolved with the spatula, give it a bit more time to sit in the milk, stirring again, press again. Once it has completely and evenly dissolved, add ½ cup flour. Mix it combining thoroughly, until it has no lumps. It will be gooey, runny and sticky. Leave it in the warmest area of your kitchen, for about 20 to 30 minutes, until it puffs up (to about doubles or triples its volume) and has bubbled on top. I like to place a sauce pan or cup with boiling hot water right next to it, but it's not necessary.
• In the bowl of a mixer, over medium low speed, beat the butter until soft. Add the sugar and beat until combined and fluffy. Add one egg at a time. Once eggs are incorporated, add the milk and yeast mixture. Then adding ½ cup at a time, add the rest of the flour (3 ½ cups). Stir in the orange blossom water if using and if not, add plain water. Also add the anise seeds and a pinch of salt. The dough will look wet, runny and sticky, but continue beating anywhere from 7 to 10 minutes, until all the dough comes off the sides of the mixing bowl. It will be elastic and sticky, but it will hold itself together.
• Butter a large mixing bowl that can hold the dough, and will be able to hold it as it doubles or triples its volume. Place the dough in the bowl, cover it with a cloth or clean kitchen towel and leave it in the warmest area of your kitchen, that is draft free, making sure that it is not next to a window or door that gets opened. Leave it to rest and puff up anywhere from 2 to 3 hours, until it doubles its volume at least.
• Punch the dough with your fist, flip it over, cover with plastic wrap and place in the refrigerator over night. The next day, remove the plastic wrap, place a cloth or kitchen towel on top and let it to come to room temperature.
• Take off a third of the dough to make the bread decorations: make a 1 to 2-inch ball and use the rest to make 2 ropes. They need not be smooth nor perfect, as the dough is quite sticky, and no need to worry they will look beautiful once the bread is baked (and covered with sugar).
• Butter a baking sheet or a bread or pizza stone, and make a ball with the rest of the dough. Place it in the center of the baking sheet and flatten it a bit on top. Place the dough ropes making a criss-cross -Mexican bakers usually shape the ropes to resemble bones, having thicker and thinner parts- and the ball on the top, right where they cross. Cover the bread with a cloth or kitchen towel, and let it rise and puff up again, for 1 to 2 hours.
• Preheat the oven to 350. Bake the bread for for about 35 minutes. Halfway through baking, after about 20 minutes, cover the loaf with parchment paper or aluminum foil to prevent it from browning too much.
• When they are ready, they sound "huecas", or hollow, if you hit the bottom of the bread.
• Melt the butter and brush all over the bread. Sprinkle sugar all over until completely covered.

EASY PAN DE MUERTO

Steps:

• Preheat oven to 350 °F.
• On a lightly floured cutting board unroll crescent dough. Place 2 crescent sections apart (these will be used to decorate the top of the bread).
• With a lightly floured rolling pin, gently roll together remaining dough to seal perforations. With your hands, shape dough into a smooth small round ball. Place on a baking sheet.
• Whisk together the orange juice and milk and brush over top of bread. With a pizza cutter or knife, slice one remaining crescent section into four-six strands and with hands shape into strands to place over bread.
• Use remaining crescent section to form a ball and place in the middle of bread, brush the strands and ball with the orange/milk mixture. Sprinkle entire bread with sugar.
• Bake for 10-15 minutes until golden brown, slice and serve warm.

PAN DE MUERTOS ( DAY OF THE DEAD BREAD)

Steps:

• Mix all dry ingredients together except the 4 1/2 cups of flour.
• In small pan, heat the milk, the water, and the butter.
• Add liquid mixture to the dry mixture.
• Beat well.
• Mix in the eggs and 1 1/2 cups of flour. Beat well.
• Put in rest of flour, little by little.
• Knead the mixture for 10 minutes.
• Put dough in bowl and allow to rise until has doubled in size, or about an hour and a half.
• Punch dough down and reshape it with some "bone" shapes on top to decorate it.
• Let rise another hour.
• Heat 1/2 cup sugar and the 1/3 orange juice over stove until melted.
• Brush over dough.
• Bake at 350°F for about 40 minutes.

EL PAN DE MUERTO

Steps:

• In a saucepan over medium flame, heat the butter, milk and water until very warm but not boiling.
• Meanwhile, measure out 1-1/2 cups flour and set the rest aside.
• In a large mixing bowl, combine the 1-1/2 cups flour, yeast, salt, anise seed and sugar.
• Beat in the warm liquid until well combined.
• Add the eggs and beat in another 1 cup of flour.
• Continue adding more flour until dough is soft but not sticky.
• Knead on lightly floured board for ten minutes until smooth and elastic.
• Lightly grease a bowl and place dough in it, cover with plastic wrap and let rise in warm place until doubled in bulk, about 1-1/2 hours.
• Punch the dough down and shape into loaves resembling skulls, skeletons or round loaves with"bones" placed ornamentally around the top.
• Let these loaves rise for 1 hour.
• Bake in a preheated 350 F degree oven for 40 minutes.
• Remove from oven and paint on glaze.
• Glaze: Bring to a boil for 2 minutes, then apply to bread with a pastry brush.
• If desired, sprinkle on colored sugar while glaze is still damp.

GLUTEN-FREE PAN DE MUERTO (DAY OF THE DEAD BREAD)

Steps:

• Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add the warm water. The mixture should be around 110 degrees F (43 degrees C).
• In a large bowl combine 1 cup of the flour blend, yeast, salt, anise seed and sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft. Stop adding flour if the dough starts to become stiff (you may not need all the flour!)
• Turn the dough out onto a lightly floured surface and knead slightly with floured hands.
• Place the dough into a lightly greased bowl, cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. If you'd like to make "bones" on the bread, take no more than 1/5 of the dough and roll fat ropes, then stretch them over the loaf and pinch in sections to mimic the shape of bumpy bones.Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
• Bake in a preheated 350 degrees F (175 degrees C) oven for about 40 to 50 minutes. Remove from oven let cool slightly.
• Sprinkle the top with sugar or cinnamon as desired.

EASY PAN DE MUERTO RECIPE

Steps:

• Combine yeast with warm water in a medium bowl and set aside until foamy, about 5 minutes.
• Stir in milk, whole eggs, and melted butter; set aside.
• Sift flour, sugar, and salt in a large mixing bowl. Stir in fennel seeds.
• Make a well in the center of flour mixture. Stir yeast mixture into flour mixture with a wooden spoon until dough forms. Add a little more flour if the dough is too wet or a little more milk if it is too dry.
• Knead on a lightly floured surface until dough is smooth but slightly sticky, about 10 minutes.
• Transfer dough to large, lightly greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350°. Spray baking sheet with no-stick spray.
• Knead dough on lightly floured surface 3 minutes.
• Cut about 1/5 of the dough off; reserve.
• Shape remaining dough into a round loaf on a prepared baking sheet.
• Roll reserved dough into a thick rope, then cut into 5 portions.
• Roll one portion into a ball and arrange it on top of the round loaf.
• Roll the remaining 4 balls into ropes with knobby ends resembling ''bones''.
• Arrange ''bones'' around loaf.
• Cover loosely and let it rise in a warm place until doubled, about 30 minutes.
• Beat egg white with water, then brush loaf with egg wash.
• Sprinkle with sugar.
• Bake 35 minutes or until top is lightly golden brown. Remove to wire rack and cool.

MATCHA PAN DE MUERTO

Steps:

• In a small bowl, dissolve the yeast in the milk. Add 3 Tablespoons of bread flour. With a fork, mix until well blended, it must not be lumpy. Cover with plastic wrap and leave in a warm place until it doubles its size, approximately 30 minutes.
• Using a stand mixer fitted with the hook attachment, mix together the bread flour, sugar and salt on low speed until well mixed. Add the orange zest and mix. Gradually add the eggs, the orange blossom water and the yeast dough. Mix until the dough starts to come together. On low speed, slowly add the butter. Increase the speed to medium - high and beat for 15 - 20 minutes until the dough comes off the sides of the bowl; the dough should be smooth, homogeneous and when stretching, it should be translucent and should not break easily. If it breaks easily, is missing beating time. Turn the dough out of the bowl. Measure and separate 150 grams (5.20 oz) of dough. Reserve. Lightly oil a large bowl. Shape the big piece of dough into a ball by tucking the edges of the dough underneath and then continuing to tuck the edges underneath until the dough naturally gathers into a ball with a tight surface. Transfer the dough to the oiled bowl and sprinkle with flour. Cover the bowl with plastic wrap or a kitchen towel. Place the bowl in a warm place (near the stove) for 1 to 1 ½ hours. In the same bowl of the stand mixer, add the small piece of dough and the Matcha powder. Mix with the hook until completely integrated. Lightly oil a small bowl. And repeat the same process as with the big ball of dough. Cover the bowl with plastic wrap and place the bowl in a warm place (near the stove) for 1 to 1 ½ hours. After this time the dough will rise and it will feel a little loose. Punch down the two doughs, and again shape into a ball by tucking the edges underneath. Transfer to the same oiled bowls, sprinkle with flour and cover with plastic wrap. Refrigerate overnight. Remove the doughs from the refrigerator. Let them come to room temperature, about 1 hour. Punch down the doughs. Cut off 18 pieces of the big dough (50 gr/1.7 oz each), about the size of a tennis ball. Shape the pieces on a lightly floured surface into 18 rounds, make sure the dough is compact. Place the dough rounds on two baking sheets and lightly flatten the tops with the palm of your hands. With the Matcha dough we are going to make the "bones" and the "skulls". Form 18 marble-size balls and leave on the baking sheets for later use. Divide the remaining dough into 36 pieces. Roll with your hands making strips the same width as the big dough rounds. Place 2 strips on top of each bread round, overlapping in the center. Let rise in a warm place until doubles in size, about half an hour. Meanwhile, preheat the oven to 160°C/320°F. Press slightly the reserved dough balls on top of each loave, where the strips meet. You can use a little of cold water as glue. Bake for 25 - 30 minutes or until the dough has a golden color. Remove from the oven, put the topping while still warm.
• Melt the butter and brush on the breads, being sure to brush all around the knobs. Sprinkle evenly with sugar all over the top. Enjoy!
• En un tazón pequeño, disuelve la levadura en la leche. Añade 3 cucharadas de harina para pan. Con un tenedor, mezcla hasta que estén bien mezclados, no deben de quedar grumos. Cubre con papel plástico y deja en un lugar cálido hasta que doble su tamaño, aproximadamente 30 minutos.
• Usando una batidora con el accesorio de gancho, mezcla la harina, el azúcar y la sal a velocidad baja hasta que estén bien mezclados. Añade la ralladura de naranja y mezcla. Añade poco a poco los huevos, el agua de azahar y la masa de levadura. Mezcla hasta que la masa comience a juntarse. En velocidad baja, agrega lentamente la mantequilla. Aumenta la velocidad a medio - alto y bate por 15 - 20 minutos. o hasta que la masa se desprenda de los lados del tazón; la masa debe quedar lisa, homogénea y cuando se estire, debe quedar translúcida y no debe romperse fácilmente. Si se rompe con facilidad, le falta tiempo de batido. Retira la masa del tazón. Pesa y separa 150 gramos (5,20 onzas) de masa. Reserva. Engrasa ligeramente un tazón grande. Forma el pedazo grande de masa en una bola, metiendo los bordes de la masa por debajo, continua metiendo los bordes por debajo hasta que la masa se junte de forma natural en una bola con una superficie firme. Transfiere la masa al tazón engrasado y espolvorea con harina. Cubre con papel plástico o una toalla de cocina. Coloca el recipiente en un lugar cálido (cerca de la estufa) durante 1 a 1½ horas. En el mismo tazón de la batidora, añade el pequeño trozo de masa junto con el polvo de Matcha. Mezcla con el gancho hasta que esté completamente integrado. Engrasa ligeramente un tazón pequeño. Y repite el mismo proceso que con la bola de masa grande. Cubre el recipiente con papel plástico y coloca en un lugar caliente durante 1 a 1½ horas. Después de este tiempo la masa se levantará y se sentirá un poco floja. Golpea las dos masas, y de nuevo forma dos bolas, metiendo los bordes por debajo. Transfiere a los mismos cuencos aceitados, espolvorearlos con harina y cubre con papel plástico. Refrigera durante la noche. Retire las masas del refrigerador. Deja que se alcancen temperatura ambiente, aproximadamente 1 hora. Golpea nuevamente las masas. Cortar 18 piezas de la gran masa (50 gr / 1,7 oz cada uno) del tamaño de una pelota de tenis. Forma las piezas sobre una superficie ligeramente enharinada en 18 bolitas, asegúrate de que la masa este compacta. Coloca las bolitas de masa en dos charolas para hornear y aplana ligeramente con la palma de tus manos. Con la masa de Matcha vamos a hacer los "huesos" y los "cráneos". Forma 18 bolitas del tamaño de una canica, deja en la charola para su uso posterior. Divide la masa restante en 36 piezas. Con las manos haz tiras del mismo ancho que las bolitas grandes. Coloca 2 tiras en la parte superior de cada bolita de pan. Deja levar en un lugar cálido hasta que dupliquen en tamaño, alrededor de media hora. Mientras tanto, precalentar el horno a 160 ° C / 320 ° F. Presione levemente la bolitas de masa reservada, en la parte superior de cada pan, donde las tiras se encuentran. Puedes usar un poco de agua fría como pegamento. Hornea durante 25 - 30 minutos o hasta que la masa doree. Retirar del horno, poner la cobertura mientras están calientes.
• Derrite la mantequilla y cepilla sobre los panes, asegurándote de cepillar por todos lados. Espolvorea con el azúcar de manera uniforme en toda la parte superior. ¡ A disfrutar!

EGGLESS PAN DE MUERTO

Steps:

• Take 2 cups of flour on the table or counter.
• Make a well in the centre and add cardamom, anise, salt, zest of orange, yeast.
• Sprinkle sugar on the outer rim of the flour circle.
• Cut butter into small cubes and spread it across the outer circle.
• Mix milk and vinegar and let it stand for 5 minutes.
• Add it to the centre of the flour and start mixing all the powders and yeast with milk.
• Once done, start mixing the flour little by little until all the flour and sugar and mixed.
• Finally take the butter into the dough and mix.
• The dough will be sticky.
• Add some more flour and knead the dough for 25 minutes.
• If it becomes sticky, dust some flour.
• Once the dough is so soft and elastic and non sticky, place it in a oiled bowl and cover with cling.
• Set aside for 8 hours or overnight.
• Return the dough to counter and press to degas.
• Divide the dough into four equal portions.
• Roll two potions into tight rolls and place on a greased baking tray.
• The two remaining portions are used to make 6 bones for each roll and a small skull for each roll.
• Cover loosely with foil and set aside for 30 minutes.
• Preheat oven to 180°C.
• Brush the rolls with milk and bake for 25-30 minutes.
• Mix all the ingredients for glaze.
• Remove the rolls and brush them with glaze. Dust with icing sugar.
• Bake for 10 minutes or until golden.
• Remove from oven and serve warm.