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Pan de Muerto
Soft, aromatic Día de Muertos bread flavored with orange blossom and zest; topped with dough “bones,” brushed with cream, then finished with butter and sugar.
Recipe Info
Ingredients
For the Sponge
• ½ cup (114 g) warm milk
• 1 tbsp (15 g) granulated sugar
• 1 tbsp (12 g) active dry yeast
For the Dough
• 3 large eggs (150 g)
• 4 egg yolks (80 g)
• ¾ cup (145 g) granulated sugar
• ¾ tsp (4 g) fine salt
• 4 cups (500 g) all-purpose flour
• 2 tsp (12 g) orange blossom water
• Zest of 2 oranges (12 g)
• ⅔ cup (150 g) unsalted butter, room temp
• Canola/vegetable oil, for greasing
For the Bones Decoration
• 2 tbsp (20 g) all-purpose flour
• 1 tbsp + 1 tsp (20 g) water
For Brushing
• 3 tbsp (50 g) cream
To Finish
• 2 tbsp (30 g) melted unsalted butter
• ¼ cup (50 g) granulated sugar
Directions
For the Sponge
• ½ cup (114 g) warm milk
• 1 tbsp (15 g) granulated sugar
• 1 tbsp (12 g) active dry yeast
For the Dough
• 3 large eggs (150 g)
• 4 egg yolks (80 g)
• ¾ cup (145 g) granulated sugar
• ¾ tsp (4 g) fine salt
• 4 cups (500 g) all-purpose flour
• 2 tsp (12 g) orange blossom water
• Zest of 2 oranges (12 g)
• ⅔ cup (150 g) unsalted butter, room temp
• Canola/vegetable oil, for greasing
For the Bones Decoration
• 2 tbsp (20 g) all-purpose flour
• 1 tbsp + 1 tsp (20 g) water
For Brushing
• 3 tbsp (50 g) cream
To Finish
• 2 tbsp (30 g) melted unsalted butter
• ¼ cup (50 g) granulated sugar
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