Pan de Muerto

Method

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1. Mix the flour, yeast, sugar, salt, orange zest and aniseed in a large bowl. Add the eggs, milk and orange blossom water and mix to a dough. Knead on a lightly floured surface for 10 minutes.

   Mark done Start 10 min timer

2. Add the softened butter a little at a time, kneading for about 8 minutes, until the dough is silky and elastic.

   Mark done Start 8 min timer

3. Put the dough in an oiled bowl, cover, and leave in a warm place for 90 minutes, until doubled in size.

   Mark done Start 90 min timer

4. Divide the dough into 8 pieces. Pinch a quarter from each and set aside. Shape the larger pieces into round loaves and set them on lined baking trays.

   Mark done

5. Roll each reserved quarter into 2 short ropes and a small ball. Lay the ropes across the top of a loaf like crossed bones, pressing the ends to make knobs, and set the ball in the middle.

   Mark done

6. Cover loosely and leave to rise for 45 minutes, until puffy.

   Mark done Start 45 min timer

7. Heat the oven to 180°C / 350°F. Brush the loaves with the beaten egg and bake for 25 to 30 minutes, until deep golden.

   Mark done Start 25 min timer

8. Brush the warm loaves all over with the melted butter and roll them in the sugar.

   Mark done

Chef’s Tips

• Add the butter gradually and knead until the dough is silky. It makes the crumb soft.
• Use orange blossom water sparingly. A little perfumes the whole loaf.
• Brush with butter and roll in sugar while the bread is warm, so the sugar sticks.

Pairing Suggestions

• Mexican hot chocolate
• Café de olla
• A glass of milk

Storage & Reheating

Best on the day it is baked. Keep in an airtight bag up to 3 days. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.