Pan de Muerto, no one can resist this delicious bread. Pan de Muerto is a key element in the Day of the Dead Altar, along with the Chocolate, tamales and many other traditional dishes. In Mexico, Pan de Muerto is usually sold at bakeries and supermarkets since the middle of October.
Pan de Muerto
Pan de MuertoFew Mexican breads are as closely linked to tradition as the famous Pan de Muerto.
Pan de Muerto (“Bread of the Dead”) is a traditional Mexican sweet bread that is commonly made during Day of the Dead (Día de Muertos). It is very important during this season, and the meaning behind it is as rich as its flavor.
During the Day of the Dead holiday (Oct. 31 – Nov. 2), Mexicans honor their loved ones who have passed away, and leave them offerings (“ofrendas”) at their gravesites or at altars made at home. Although this tradition is originally rooted in the central and southern parts of the country, families now celebrate the holiday all throughout Mexico, and even in other countries, too.
The offerings left for the dead usually consist of what that person enjoyed when they were alive. In addition to the deceased’s favorite food and drink, a loaf of Pan de Muerto is also placed as an offering. So, besides being a delicious sweet bread, what makes Pan de Muerto unique is its special role in this important ceremony. Because of this, pretty much every bakery in Mexico prepares Pan de Muerto during this season, and some even sell it as early as September! Everyone loves to enjoy a thick piece of Pan de Muerto during this time of the year, even if they do not observe Día de Muertos.
Pan de Muerto meaning
A lot of people often ask what the Pan de Muerto represents, and what its shape means. The bread represents an offering made to the departed loved one. While the family members are the ones who eat the Pan de Muerto physically, it is believed that when the spirit returns during the Day of the Dead, it can be nourished by the “essence” of the bread (and any other offerings that have been left for it). As for the shape, there are countless differing stories and explanations, but most will tell you that the pieces forming a cross are meant to symbolize the bones of the dead. On top of the bun is a small ball or nub, which some say is a teardrop, representing the tears shed for the dead. Others say it represents a skull, while still others say it represents the heart.
Indeed, the interpretations for the symbols are many, as are the different ways the bread is decorated. Pan de Muerto can be found covered in white sugar, red sugar, sesame seeds, sprinkles, or simply brushed with an egg wash. The bread comes in different forms, too. Depending on the area, you might find Pan de Muerto shaped like figures of people, animals, or in a crescent moon shape. The ingredients and flavoring of the bread can change, as well, but most of the time it is a yeast-heavy bread flavored with orange and/or anise.
As is the case with other staples of Mexican gastronomy, there are many variations and styles of Pan de Muerto, but for this recipe, we’re going to make the most typical kind.
Let’s start baking!
Today’s Pan de Muerto recipe is from Norma, my blogger friend in México City, author of the blog “La Cocina de Norma”, and a great baker that so generously took the time to explain in detail this recipe in an easy step-by-step process. I am so glad to have her as a guest.
Pan de Muerto Recipe
This Pan de Muerto recipe makes 16 small rolls or 2 large pieces of bread.
How to make Pan de Muerto
Please see complete Instructions on the print option:
- Place the 4 eggs, margarine, salt and half of the sugar in the mixer bowl. Using the Hook attachment start working the dough for about 2 minutes. Note: I couldn’t find the hook attachment of my mixer but the hook is better for this type of job. Add the All-purpose flour in small amounts alternating with the water. Add the dry active yeast and mix until well combined. (Please check the ingredients list below)
- Continue now by adding one at a time the butter, the orange zest, the rest of the sugar and the orange blossom essence, mixing well.
- Get the dough out of the mixer bowl and place onto work surface; knead until smooth. Knead for a couple more minutes. Transfer dough to bowl and cover with plastic wrap. Let stand in a warm place until it doubles in size. You can see the above picture where the dough is already raised.
- Transfer the dough from the bowl onto the working surface, separate 300 grams of the dough to form the decorative bones later on. Cut the rest of the dough in 70grs. pieces or in two equal pieces if making 2 large pieces of bread.
Shaping the Pan de Muerto bread
- Take one portion of the dough and place in the palm of your hand, we put our fingers in and add a bit of pressure and shape each piece into a tight ball rolling the dough on the surface. Place on prepared baking sheets 2 inches apart. Press the dough slightly, they should look flat like in the picture.
6. Now place the remaining 300 grams of dough we reserved onto the work surface, dusting with flour if needed, and knead until the flour is integrated perfectly.
Shaping the Pan de Muerto
- We take small portions of dough and roll in small logs putting a little pressure with the fingers to form the bones. Once your bones are already formed. Brush each roll forming a cross on top of each bun with a mix made out of the remaining beaten egg with 1 Tablespoon of water, once we marked the cross with the brush we place the bones as it shows in the above picture, cutting any extra dough.
- And finally, with the leftover dough form small balls, varnish the center of the buns where the bones come together and put the ball there as shown in the picture. Cover baking sheets with plastic wrap and let rise in a warm place until buns are touching and doubled in size.
Preheat oven to 350 degrees.
- Add a pinch of salt to our mix of egg and water and brush the buns before placing in the oven. Transfer buns to oven and bake. Transfer to a wire rack and cool to room temperature.
Enjoy your delicious Pan de Muerto – Dead of the Dead Bread with a cup of hot Mexican Chocolate.
PAN DE MUERTO RECIPE - MEXICAN BREAD OF THE DEAD RECIPE
Ingredients
- 500 grams 4 cups All Purpose flour
- 2 Tablespoons active-dry yeast
- 100 grams sugar 1/2 cup
- 1 teaspoon salt
- 80 grams butter at room temperature + 30 grs. to brush the bread after baking.
- 80 grams unsalted margarine room temperature plus more for bowl and pans.
- 4 large eggs room temperature
- Orange crest from 2 oranges
- 60 ml. warm water about 110 degrees
- 1 teaspoon orange blossom water or orange essence
- 1 large egg lightly beaten to brush the bread
- Sugar to decorate the bread at the end.
Instructions
- Place the 4 eggs, margarine, salt and half of the sugar in the mixer bowl. Using the Hook attachment start working the dough for about 2 minutes. Add the All-purpose flour in small amounts alternating with the water. Add the dry active yeast and mix until well combined.
- Continue now by adding one at a time the butter, the orange zest, the rest of the sugar and the orange blossom essence, mixing well after each addition until soft dough forms.
- Get the dough out of the mixer bowl and place onto work surface; knead until smooth, dusting work surface lightly with flour as needed if the dough begins to stick. Knead for a couple more minutes. Coat the interior of a large bowl with margarine; transfer dough to bowl and cover with plastic wrap. Let stand in a warm place until it doubles in size, about 45 minutes to 1 hour.
- Transfer the dough from the bowl onto working surface, separate 300 grams of the dough to form the decorative bones later on. Cut the rest of the dough in 70grs. pieces or in two equal pieces if making 2 large breads. (Making sure to separate 300 grams of dough to form the decorative bones.). Prepare 2 greased baking sheets, set aside.
Shaping the Pan de Muerto bread
- Take one portion of the dough and place in the palm of your hand, we put our fingers in and add a bit of pressure and shape each piece into a tight ball rolling the dough on the surface. This is called “bolear” in Spanish (if, at first they do not look fine to you, do not worry you will achieve this with practice) Place on prepared baking sheets 2 inches apart. Press the dough slightly.
- Now place the remaining 300 grs of dough we reserved onto the work surface, dusting with flour if needed, and knead until the flour is integrated perfectly (this is for the bones to decorate our breads).
- We take small portions of dough and roll in small logs putting a little pressure with the fingers to form the bones. Once your bones are already formed (we need 2 for each bread). Brush each roll forming a cross on top of each bun with a mix made out of the remaining beaten egg with 1 Tablespoon of water, once we marked the cross with the brush we place the bones as it shows in the above picture, cutting any extra dough.
- And finally, with the leftover dough form small balls, varnish the center of the buns where the bones come together and put the ball there as shown in the picture. Cover baking sheets with plastic wrap and let rise in a warm place until buns are touching and doubled in size, 1 1/2 to 2 hours.
- Preheat oven to 350 degrees.
- Add a pinch of salt to our mix of egg and water and brush the buns before placing in the oven. Transfer buns to oven and bake until golden brown, 15 to 17 minutes, approximately, if making the small buns. If you are making the larger version the baking time will change a little. Remember that every oven is different, (when the bottom of the bread is golden it indicates that they are ready). Transfer to a wire rack and cool to room temperature.
- Once your Pan de Muerto bread has a completely cooled brush with the remaining butter and then dust with sugar.
Notes
Have a great time baking.
By Guest Author: Norma Ruíz: She loves bread making, enjoys confectionary, likes to learn about other cuisines and she is glad to see her family happy when they eat the delicious meals that she prepares for them. In her blog you can find recipes from her own kitchen, her blogger friends, and online cooking forums, from which she learns something delicious every day, I hope that you all enjoy it.
Other Day of the Dead Recipes: Candied Sweet Potatoes, Day of the Dead Bread, Atoles, Tamales and more.
Nora
Mely se que hiciste el pan de muerto con la receta de Norma, yo también me estoy animando a hacerlo este año, junto con la calabaza en tacha y los tamales en hoja de plátano de puerco y de calabaza con camarón. Gracias a Norma y a ti por reproducirla en tu blog
Besos
NORMA RUIZ
Hay Mely que bonita entrada, me haz hecho muy feliz, un abrazo con mucho cariño gracias por invitarme, besitos.
mariO
Amo el pan de muerto!, que ricoo!, yummi…ideal para estas fechas que me encantan, saludos!
Swathi Iyer
Thanks Mely and Norma for introducing another custom. Bread looks delicious.
Byte64
Muy bien, se ven deliciosos.
Este fin de semana me voy a poner en marcha para hacer pan de muertos, para tenerlo listo en día de muertos.
Un saludo
Tlaz
Chris
Zombie bread! I love it.
Gloria
Mely I love pan de muertos or pan dulce. I'm not sure if I'm making it this year but I still may. Great recipe, delicious looking pan, me gusta mucho!!:) thanks Mely and nice going Norma and thanks for the recipe.
mariO
Hola Mely, increible el pan de muerto, me encanta… es una pena no estar en casa y preparar uno de ellos, lo bueno es que aquí en Oaxaca sobra, se me antoja uno de pan de yema, jeje
saludos
Prieta
Mely, I love your altar, the picture looks so serene. The recipe looks good but I didn't get to make it, maybe next year. Again, you are so good at giving the spot light to your friends, Norma, I'm sure, is happy. Take care
Galle de la Suerte
En enero hice la Rosca de Reyes siguiendo tu receta, y como fue todo un éxito, decidí hacer el pan de muerto con tu receta también. ¡Quedó riquísimo! Muchísimas gracias por las explicaciones detalladas y claras, me encanta tu sitio. Muchos me preguntaron por la receta, así que voy a darles la dirección de tu blog 🙂 Saludos
Mely
Gracias Galle de la Suerte, por comentar tu experiencia con las recetas.
Saludos!
eduardo saltijeral
This looks relish 🙂 in the ingredients what is GRS?
Mely
Hello Eduardo.
grs. meaning grams.
Happy cooking!
Unknown
Muchas gracias por las recetas que nos compartes Mely, me fascinan. Este pan de muerto fue un exito en mi trabajo hoy que se los comparti aqui en Canada.
Soy tu fielmseguidora 🙂
mmartinez
Hello,
Thank you for taking the time to leave a comment about the recipe. I'm so glad to know you enjoyed it as well as your co workers. Happy cooking!
yx l
I'm so going to make these! Can I use 160 grams of butter instead of half butter half margarine?
yx l
I'm so going to make these! Can I use 160 grams of butter instead of half butter half margarine?
mmartinez
Hello yx I,
Yes, you can, but your dough can be a little less soft.
Maria Cuevas
Hola Mely! quiero aumentar la cantidad de agua de azahar. hasta cuanto crees que puedo agregar sin afectar la receta o que otro ingrediente puedo modificar/aumentar para asegurar la misma consistencia. Tienes algún tip para los que horneamos en Virginia (Nivel de mar …etc?)
Gracias,
Marifer
mmartinez
Hola Maria,
A nivel del mar como hay más humedad, si le agregas más líquido de lo necesario la masa te pude quedar muy aguadita. Tendrasq ue ajustar las cantidades de la harina y levadura. Cuando uno hace panes, es toda una ciencia química la que entra en juego para obtener el resultadoq ue uno quiere hay que ser muy precisos con las cantidades y medidas de uan receta. Happy Cooking!
dolores sandoval
Hi Mely, just to let you know I’ve made a lot of your recipes! with that said, I’ve made your Tacha bout 2 years ago, oh my Gosh! how delish!! it’s not hard, but I made it in the Crock Pot, 9 hours later, oh sooo good. I also have made the empanadas, with the pumpkin recipe. all these things are so Autumy-I love everything that signify’s Dia de Los Muertos. My sister and I want to tackle making the bread this year, your recipe looks great/ thanks for your great recipes-Keep them coming!
Angelica
En la receta dice usar margarina… puedo usar solo mantequilla para los 80 gramos que se mezclan al principio?… modifica el sabor del pan?. Gracias!
Angelica
Ya lei tu comentario en la parte de arriba!… que queda mas suave con margarina (para los 80 gr). Gracias Mely!!
mmartinez
Hola, Angelica,
Espero te quede muy rico!
Ana
Que diferencia hay entre la levadura regular y la que dice rapidrice instant yeast???
mmartinez
Hello Ana,
A que te refieres con Levadura regular, la levadura fresca? Para esta receta puedes usar la levadura seca, la que dices “Rapid Instant yeast, con las cantidades que se indican.
idoia
Hola,
Buenísima la receta. Una pregunta cual sería el mejor momento para congelarlos? Antes de hornear o después? Gracuas
mmartinez
Hello Idoia,
I had placed the former rolls in the freezer before baking and also after baking. To bake the uncooked ones, defrost first and let them rise before baking. To reheat the frozen ones, wrap in wax paper first, then in aluminum foil. That way the 2 layers will create a steam while reheating them.
Frida Swenson
Hola,
Hice esta receta para compartir con mis companeros de trabajo. Segui las instrucciones bien segun yo, pese todos los ingredients en gramos como dice la receta. Al final solo me salieron 12 piezas en vez de 16. Que sera que hice mal?
Gracias
mmartinez
Hola Frida,
Que pena que solo te salieran 12, yo he probado la receta y siempre me salen 16. Le voya preguntar a mi amiga Norma, que es la autora de esta receta para ver si nos siguiere algo. Ella tiene mucha experiencia en la panaderia, estoy segura que nos dará algunos buenos tips.
Meggan Orduno
I love your blog and i LOVED this receta! It came out so wonderful and delicious. Thank you for sharing! My family loved it and it looked beautiful with our ofrenda.
Simon MacDonald
is it ok that i used this recipe on a google slides presentation for my class?
Please reply, thanks in advance!
mmartinez
Hello Simon,
I sent you an email.
Chris Casey
Dear Mely, Is there any way to get a translation on Norma’s blog? I would love to try some of her recipes, but my spanish is not quite good enough:(
mmartinez
Hello Chris,
Use the google translate extension to chrome and from there to your screen toolbar. It will translate it to your language of choice.
Teresa
Is the dry yeast put in straight out of the package or is it mixed according to its directions before putting it into the mix?
Mely Martínez
Hello Teresa,
Instant or Active dry yeast cna go directly into the mix.
Luis
Hi, I would dissolve the dry yeast diet
In my 30*+ years as a professional, I have noticed that sometimes the dry
Yeast does not dissolve completely at all, I will always mix it with water
I strongly recommend SAF YEAST it
It is best for baking.
Mely Martínez
Hello Luis,
Thanks a lot for your tips about the dry yeast. I know it will be of a lot of help for many.
Happy baking!
Eliana
What exactly is orange crest and orange essence?
Mely Martínez
Hello Eliana,
Orange zest is the orange color part of the orange skin. You use a knife or zester to remove it.
Ale
Hi! If I don’t have orange essence, can I use juice from the orange instead? Thanks!
Mely Martínez
Hello Ale,
Yes, you can use that and the orange zest.
M
I just tried this recipe and have questions. My dough did not smooth out with kneading as much as yours did and did not rise very much despite being in a nice warm place. My yeast was fresh so I don’t think that was the problem. 🙁 What do you think? The bread tastes delicious though!
Mely Martínez
Hello, M
I’ll ask my friend Norma, the author of this recipe and get back to you.
Mely Martínez
Hello M,
I got an answer back from my baker friend Norma, the author for this recipe. She says that when adding the water if you add the water too hot, it will sort of cook the flour and the dough won’t be smooth. Make sure to add the water warm, not more than 110F or to be safe room temperature.
I hope this helps.
Happy baking!
Bella
Me encBella antas sus recetas. Tiene alguna pagina en you tuve o fb para seguirla ? Supongo que a la español para ha de estás ricas recetas 100 💯 mexicanas sin ofender la felicito
Samantha
Hola! Una pregunta.. es malo si dejo pasar más de dos horas después de formar los panes antes de hornearlos?? Quiero hacerlos mañana pero quería dejarlos listos, ir a hacer mandados mientras crecían (qué creo tardaré más de 2 horas) y llegar directo a hornearlos..
Saludos!
Mely Martínez
Hola Samantha,
Depende, si los dejas en un lugar frío tardaran en laudarse (levantarse), pero si los dejas en un lugar cálido se esponjaran mucho.
Arcie
Can you tell me what the 80grams of butter are equal to.(in cups)
Mely Martínez
Hello Arcie,
About 3/4 of a stick of butter. 6 tablespoons.
Arcie
Mely, if all the ingredients were in cups and spoonfuls it would be less work to make the recipe than stopping to figure out the different amounts. Thank you.
Julie
I see water for this recipe but I don’t see when to add it. Please help!
Mely Martínez
Hello Julie,
If you you check the recipe, in the first step, it says to add the flour and water.