Bread of the Dead

    Bread of the Dead

    Recipe Picture:Bread of the Dead

    Bread of the Dead


    115 people made this

    Called "Pan de Muerto" in Mexico, this bread is baked for the Dia de los Muertos (Day of the Dead) celebration. It's a sweet bread with orange rind and anise seed.

    Serves: 15 

    • 60g butter
    • 4 tablespoons low-fat milk
    • 4 tablespoons warm water (45 degrees C)
    • 410g plain flour
    • 1 1/4 teaspoons dried active baking yeast
    • 1/2 teaspoon salt
    • 2 teaspoons anise seed
    • 4 tablespoons caster sugar
    • 2 eggs, beaten
    • 2 teaspoons orange zest
    • Glaze
    • 4 tablespoons caster sugar
    • 4 tablespoons orange juice
    • 1 tablespoon orange zest
    • 2 tablespoons caster sugar

    Preparation:40min  ›  Cook:45min  ›  Extra time:3hours rising  ›  Ready in:4hours25min 

    1. Heat the butter and milk together in a medium saucepan until the butter melts. Remove from heat and add warm water. The mixture should be around 45 degrees C.
    2. In a large bowl, combine 1/3 of the flour, yeast, salt, anise seed and 4 tablespoons sugar. Beat in the warm milk mixture. Add the eggs and orange zest then beat until well combined. Stir in the remaining flour, a little at a time, until the dough is soft.
    3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Place the dough into a lightly oiled bowl covered with cling film, and let rise in a warm place until doubled in size. This will take about 1 to 2 hours.
    4. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking tray, loosely cover with cling film then let rise in a warm place for about 1 hour or until just about doubled in size.
    5. Bake in a preheated 180 degrees C for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
    6. Glaze

    7. In a small saucepan combine the remaining 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 sugar.
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    Reviews in English (108)


    Took shortcuts. I baked a practice loaf but didn't need to as it turned out excellent. Good texture and flavour. I also used my bread machine on the dough cycle. Couldn't be easier, which is a good thing because my son is baking the next loaf.  -  18 Jul 2008


    I made this for my Spanish class. It is sweet on the outside and a wholesome taste on the inside. I've had it once before, and my professor said it was excellent  -  18 Jul 2008


    My daughter made this for her Spanish class. It was so easy. She got it right on the first try!  -  18 Jul 2008

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