Best 5 Pan De Muerto Recipes

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**Pan de Muerto: A Sweet and Savory Bread for Day of the Dead**

Pan de Muerto is a traditional Mexican bread that is enjoyed during the Day of the Dead (Día de los Muertos) celebrations. This sweet and savory bread is made with a variety of ingredients, including flour, sugar, eggs, butter, milk, yeast, and spices. The bread is typically decorated with a cross or bones made from dough, and it is often sprinkled with sesame seeds. Pan de Muerto is a popular offering on altars dedicated to deceased loved ones, and it is also enjoyed as a snack or breakfast food. This article contains three different recipes for Pan de Muerto: a traditional recipe, a vegan recipe, and a gluten-free recipe. Each recipe is detailed and easy to follow, and it includes helpful tips for making the perfect Pan de Muerto. Whether you are a seasoned baker or a beginner, you are sure to find a recipe in this article that you will love. So gather your ingredients and get ready to bake some delicious Pan de Muerto for your Day of the Dead celebration!

Let's cook with our recipes!

PAN DE MUERTOS (MEXICAN BREAD OF THE DEAD)



Pan de Muertos (Mexican Bread of the Dead) image

This is a version of the bread that is made for the November 2 celebration known as the Dia de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals.

Provided by Althea

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Yield 12

Number Of Ingredients 14

¼ cup margarine
¼ cup milk
¼ cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 ¼ teaspoons active dry yeast
½ teaspoon salt
2 teaspoons anise seed
¼ cup white sugar
2 eggs, beaten
2 teaspoons orange zest
¼ cup white sugar
¼ cup orange juice
1 tablespoon orange zest
2 tablespoons white sugar

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.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 35.7 g, Cholesterol 31.4 mg, Fat 5.1 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1 g, Sodium 155.6 mg, Sugar 11.3 g

PAN DE MUERTOS



Pan de Muertos image

Provided by Diana Kennedy

Categories     Bread     Mixer     Egg     Breakfast     Dessert     Bake     Orange     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 large bread about 11 inches (28cm) in diameter, or two small ones

Number Of Ingredients 19

The starter
1 pound (450g) all-purpose flour (about 4 scant cups/950 ml), plus extra for bowl and working surface
1 1/4 teaspoons sea salt, finely ground
2 ounces (60g) sugar, about 1/3 cup (83 ml)
2/3 ounce (20g) crumbled cake yeast, about 2 tablespoons, or 1 scant tablespoon active dry yeast
1/2 cup (125ml) plus 2 tablespoons water
3 large eggs, lightly beaten
Unsalted butter, for greasing bowl
The dough
8 ounces (225g) sugar, about 1 cup (250ml)
7 ounces (200g) unsalted butter, softened, plus extra for greasing baking sheets
1 pound (450g) all-purpose flour, about 4 scant cups (950ml), plus extra for board and bowl
8 egg yolks, lightly beaten with 2 tablespoons water
About 1/4 cup (65ml) water
1 teaspoon orange flower water and/or grated rind of 1 orange
The glaze
4 egg yolks, well beaten
About 1/4 cup (65ml) melted, unsalted butter
1/3 cup (83ml) granulated sugar

Steps:

  • For the starter:
  • Put the flour, salt, sugar, and yeast into a mixing bowl and gradually beat in the water and eggs. Continue beating until the dough forms a cohesive mass around the dough hook. It should be sticky, elastic, and shiny, about 5 minutes. Turn the dough out onto a floured board and form into a round cushion. Butter a clean bowl and sprinkle well with flour. Place the dough into it, cover with greased waxed paper and a towel, and set aside in a warm place-ideally about 70°F (21°C)-until the dough has doubled in volume, 1 1/2 to 2 hours.
  • For the dough:
  • Tear the starter into pieces and put it, the sugar, and the butter into the bowl of a mixer and mix well with the dough hook, gradually beating in the flour alternately with the yolks. Beat in the water and flavoring-you should have a slightly sticky, smooth, shiny dough that just holds its shape (since eggs, flours, and climates differ you may need to reduce or increase the liquid). Turn the dough out onto a lightly floured board and form into a round cushion shape.
  • Butter a clean bowl and dust well with flour and place the dough in it. Cover with greased waxed paper and a towel, and set aside in a warm place, about 70°F (21°C), until it is almost doubled in size, about 1 1/2 hours. Or, if you have the time, set it aside gently weighted down in the refrigerator overnight. (If you choose the latter, allow the dough to come up to room temperature before shaping it.)
  • Liberally grease four baking sheets-two for main "bodies" and two for the "heads and bones." Turn the dough out onto a floured board and divide into two equal pieces. Set one piece aside under plastic wrap while you work with the first.
  • Take three-fourths of the dough and roll it into a smooth ball. Press it out to a circle about 8 inches (20cm) in diameter-it should be about 1 inch (2.5cm) thick. Press around the edge of the dough to form a narrow ridge of about 1 inch (2.5cm)-like the brim of a hat-and transfer to one of the baking sheets. Cover loosely with greased waxed paper and set aside in a warm place, about 70°F (21°C), to rise about half its size again, about 1 hour.
  • Divide the remaining one-quarter of dough into four equal parts. Roll one piece into a smooth ball-that will be the head. Roll out the other three pieces into strips about 8 inches (20cm) long, forming knobs as you do it. Place these onto a second tray, cover as before, and set aside to rise for about 1 hour. Repeat the steps to form the second bread.
  • Preheat the oven to 375°F (190°C). At the end of the rising period, place the three "bones" at regular intervals across the dough with the round ball in the middle and make two indentations for "eyes." Brush the surface of the dough with the beaten eggs and bake until well browned and springy to the touch, 15 to 20 minutes. Turn the heat off, open the oven door, and let the breads sit for about 5 minutes.
  • Transfer the breads to racks, brush with the melted butter, and sprinkle well with the sugar. It is best to let the breads cool off for about 2 hours before eating. If well stored, they will keep soft for several days and, in fact, improve in flavor.

PAN DE MUERTOS ( DAY OF THE DEAD BREAD)



Pan De Muertos ( Day of the Dead Bread) image

this is a version of the bread that is made for November 2 celebration known as el Dia de los Muertos (Day of the Dead) in Mexico. My Spanish teacher gave our class this recipe, and most of us molded the bread into shapes, like skulls, bones, angels, animals, etc.

Provided by Rachel Lynn

Categories     Yeast Breads

Time 3h40m

Yield 20 slices, 20 serving(s)

Number Of Ingredients 11

1 1/2 cups flour
1/2 cup sugar
1 teaspoon salt
2 tablespoons dry yeast
1/2 cup milk
1/2 cup water
1/2 cup butter
4 eggs
4 1/2 cups flour
1/2 cup sugar
1/3 cup orange juice

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.

Nutrition Facts : Calories 239.8, Fat 6.2, SaturatedFat 3.4, Cholesterol 50.3, Sodium 175.7, Carbohydrate 39.9, Fiber 1.3, Sugar 10.5, Protein 5.9

PAN DE MUERTO



Pan de Muerto image

You'll find this pan de muerto, or bread of the dead, at the center of the elaborate Day of the Dead altar festooned with sugared skulls, flowers and other mementos of the family's departed.

Provided by Rachel Wharton

Categories     dessert, side dish

Time 2h

Yield Three 7-inch rounds

Number Of Ingredients 11

560 grams (4 cups) all-purpose flour, plus more as needed
100 grams (1/2 cup) plus 2 tablespoons sugar
1 1/2 teaspoons salt
29 grams (1 ounce) fresh cake yeast (available in some supermarkets and specialty food markets)
4 large eggs
1/2 cup plus 2 tablespoons lard, softened, plus additional as needed
1 cup whole milk
1 large egg white (optional)
1 tablespoon sesame seeds (optional)
1 tablespoon melted shortening (optional)
1 tablespoon sugar or cinnamon-sugar (optional)

Steps:

  • Mound 560 grams of flour in a large mixing bowl. Sprinkle with 1/2 cup of the sugar and salt. Add yeast, breaking it up with your fingertips. Mix lightly.
  • Make a well in the center of the flour mixture. In the well, add eggs and 1/2 cup of the lard. With your fingers or a wooden spoon, slowly draw flour into eggs and shortening until they're mixed into the flour. Gradually add the milk. The dough will be messy and very sticky.
  • Flour a work surface heavily, and have more flour ready to use. Turn dough onto the surface and begin to knead aggressively, sprinkling with flour liberally until dough is soft, smooth and supple, and rebounds after a touch. Divide into four equal pieces and form into smooth rounds. Allow to rest in a warm spot for 20 minutes. Meanwhile, grease a large baking sheet with lard.
  • Once they have rested, gently flatten three of the four pieces into 6-inch rounds, patting them around the edges so they retain a slight dome in the middle. Place them on the baking sheet several inches apart; if necessary, use more than one sheet. To the fourth piece, add remaining 2 tablespoons lard, 2 tablespoons sugar, and 2 tablespoons flour, kneading until well incorporated. This is for decorating the rounds with the traditional skull and crossbones; it will be supple but stiffer than the bread dough.
  • To make the crossbones decorations, divide the decorating dough into three equal sections. From one section, break off a ball about 1 inch in diameter and set aside. Divide the remaining part of that section into two, rolling each into a rope a few inches long, with some parts of the rope fatter than the others. (Do this by gently rolling the dough with your hand outstretched, with only the three middle fingers touching the dough, so that the dough between your fingers is puffier than the rest.) Cross the two "bones" in an "X" across a round of bread, and place the small ball of dough in the center. Repeat with remaining dough. Set the breads aside to rise for one hour. Meanwhile, heat the oven to 350 degrees.
  • The bread may be baked plain, or gently brushed with egg white and sprinkled with sesame seeds. Bake until browned and fragrant, about 45 minutes, or until it produces a hollow sound when tapped on the bottom. If baked plain, it may be brushed afterward with melted lard and dusted with sugar or cinnamon sugar. Serve warm or at room temperature.

PAN DE MUERTO



Pan de Muerto image

In Mexico, Día de los Muertos is when the deceased come back to visit their living loved ones and enjoy the pleasures of the world they left behind. A delicious draw is pan de muerto, a rich brioche scented with orange zest and anise. Here, chef Pati Jinich, author of Treasures of the Mexican Table ($24.87, amazon.com), shares her recipe with us. Jinich's version follows the most common style of this bread: shaped into a round to represent the circle of life and topped with an X and a circle to mimic a skull and cross-bones.

Provided by Martha Stewart

Categories     Bread Recipes

Yield Makes 2 Round Breads

Number Of Ingredients 14

1/2 cup whole milk, heated to lukewarm
1 envelope (1/4 ounce) active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1/2 cup all-purpose flour
2 tablespoons orange-flower water, rosewater, or water
2 teaspoons grated orange zest
1 1/2 teaspoons anise seeds
4 large eggs, beaten
3 1/2 cups all-purpose flour, plus more for dusting if needed
1/3 cup sugar
1 1/2 teaspoons kosher salt
1/2 pound unsalted butter (2 sticks), cut into 1/2-inch cubes, room temperature, plus more for bowl
3 tablespoons unsalted butter, melted
1/3 cup sugar

Steps:

  • For the Starter: Whisk together milk, yeast, and sugar in the bowl of a mixer. Whisk in flour. Cover with a clean kitchen towel; set in a warm, draft-free place and let stand until mixture begins to bubble, 20 to 25 minutes.
  • For the Dough: Attach bowl to mixer fitted with the paddle attachment. Add orange-flower water, orange zest, anise seeds, eggs, flour, sugar, and salt and beat on low speed until combined. Scrape bowl and beater and switch to the dough-hook attachment. Beat on medium speed until dough pulls away from sides of bowl and starts to make a slapping sound, 10 to 12 minutes.
  • On low speed, add butter in four to six additions, incorporating each before adding the next. From time to time, scrape down bowl. When all of butter has been added, increase speed to medium and beat another 8 to 10 minutes, until dough slaps against bowl again. (It will still be sticky, but don't be tempted to add more flour.)
  • Butter a large bowl. Shape dough into a ball and place in bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm, draft-free place until doubled, 1 to 1 1/2 hours. Gently deflate dough with your fist, gather it into a ball, and turn over, so bottom is now on top. Cover with plastic wrap and refrigerate at least 3 hours, and up to overnight.
  • Remove dough from refrigerator and set, still covered, in a warm, draft-free spot until it comes to room temperature and rises, 30 minutes to 1 hour. Line two baking sheets with parchment. Turn dough out of bowl. Cut off a quarter of dough and divide into two equal pieces; set aside. Divide larger piece of dough into two equal pieces, shape each into a ball, and place on separate baking sheets.
  • To make skull and crossbones, cut one of smaller pieces of dough into three equal pieces. Shape one piece into a ball for the skull. For the bones, roll the other two pieces into ropes and pinch at intervals, so they look like joints. Repeat with other smaller piece of dough. Flatten one of smaller dough balls into a 6-inch round. Place 2 bone strips on top of a large dough round, crossing them to make an X and pressing them lightly into dough. Place "skull" in middle and press down lightly to secure. Repeat with other round of dough. If dough seems sticky, dust lightly with flour. Cover breads lightly with kitchen towels and let rise in a warm, draft free spot until doubled, 1 to 1 1/2 hours.
  • Preheat oven to 350°F, with a rack in middle. Bake, one loaf at a time, until lightly browned on top, 25 minutes. Cover bread loosely with foil; bake another 25 minutes, or until bread is dark golden brown and sounds hollow when tapped on bottom. Let cool on wire racks.
  • For the Topping: Meanwhile, brush about a quarter of the top of one bread with melted butter and immediately sprinkle with a generous amount of sugar, so it adheres before butter cools and dries. Continue with rest of bread, then top second bread. Let topping cool before slicing. Wrapped in foil or in a cake keeper, bread will stay fresh up to 5 days.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the pan de muerto will be. Use fresh, organic ingredients whenever possible.
  • Proof the yeast properly: This is an important step that helps to ensure that the pan de muerto will rise properly. Make sure the yeast is active and that it is proofed in a warm place.
  • Knead the dough well: This helps to develop the gluten in the dough, which makes it strong and elastic. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
  • Let the dough rise twice: This helps to develop the flavor and texture of the pan de muerto. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size. Punch down the dough and let it rise again for about 30 minutes, or until it has doubled in size again.
  • Shape the dough into skulls: This is a traditional shape for pan de muerto. To shape the dough into skulls, first divide it into 12 equal pieces. Roll each piece into a ball, then flatten it into a disk. Use your fingers to shape the disk into a skull shape, with a rounded top and a pointed chin. Place the skulls on a baking sheet lined with parchment paper.
  • Decorate the skulls: You can decorate the skulls with sesame seeds, sugar, or other decorations. To decorate the skulls with sesame seeds, brush them with an egg wash and then sprinkle them with sesame seeds. To decorate the skulls with sugar, brush them with an egg wash and then sprinkle them with sugar. You can also use other decorations, such as colored sprinkles or edible glitter.
  • Bake the skulls: Bake the skulls in a preheated oven at 350 degrees Fahrenheit for about 20 minutes, or until they are golden brown. Let the skulls cool completely before serving.

Conclusion:

Pan de muerto is a delicious and traditional Mexican bread that is perfect for Dia de los Muertos. It is a sweet and savory bread that is made with a variety of ingredients, including flour, sugar, yeast, eggs, and butter. Pan de muerto is typically shaped into skulls and decorated with sesame seeds, sugar, or other decorations. It is a delicious and festive bread that is sure to be a hit at your Dia de los Muertos party.

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