There's something comforting about the smell of freshly baked bread wafting through your kitchen, and Pan de Muerto captures that feeling perfectly.

This sweet, aromatic bread isn’t just a treat—it’s a way to bring warmth and flavor to a special gathering.

The combination of soft dough, subtle citrus notes, and a hint of spice makes it unforgettable, and once you try making it at home, it becomes an experience rather than just a recipe.

Ingredients You'll Need

4 cups all-purpose flour

½ cup granulated sugar

½ cup unsalted butter, softened

½ cup warm milk

2 teaspoons active dry yeast

4 large eggs

1 teaspoon salt

1 teaspoon orange zest

1 teaspoon anise seeds (optional)

Extra sugar for sprinkling

Using fresh ingredients is key for Pan de Muerto. Warm milk and softened butter ensure the dough rises beautifully, while fresh eggs and citrus zest add depth and brightness.

Actionable tip: Measure the flour by spooning it into your cup and leveling it with a flat edge to avoid making the dough too dense.

Preparing the Dough

Activate the yeast by mixing it with the warm milk and 1 teaspoon of the sugar. Let it sit for 5–10 minutes, until foamy.

In a large mixing bowl, combine the flour, the remaining sugar, salt, and optional anise seeds.

Add the softened butter, eggs, orange zest, and the foamy yeast mixture. Mix until a soft dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Kneading develops gluten, giving Pan de Muerto its soft, airy texture. The dough should feel slightly tacky but not sticky.

Actionable tip: Use the “windowpane test” to check if the dough is kneaded enough. Stretch a small piece—if it forms a thin, translucent sheet without tearing, it's ready.

Shaping the Bread

Divide the dough into one large round for the main loaf and smaller pieces for decorative “bones.”

Roll the smaller pieces into strips and place them over the main loaf in a crisscross pattern. A small ball in the center completes the traditional look.

Place the shaped dough on a greased baking sheet and cover it with a clean cloth. Let it rise for about 1–2 hours, until doubled in size.

Shaping is part of the fun—each loaf becomes a work of art. The decorative “bones” give the bread its signature appearance and a personal touch.

Actionable tip: Brush the dough lightly with a bit of milk or beaten egg before baking to get a golden, glossy finish.

Baking and Finishing

Preheat the oven to 350°F (175°C).

Bake the bread for 30–35 minutes until golden brown and cooked through.

Remove it from the oven and let cool slightly. Brush lightly with melted butter and sprinkle generously with sugar.

The final touch of butter and sugar adds sweetness and a subtle crunch, enhancing the soft, fragrant loaf.

Actionable tip: Allow the bread to cool on a wire rack to prevent a soggy bottom and preserve its texture.

Serving and Enjoying

Slice it while slightly warm to enjoy its soft, tender layers

Pair it with tea or coffee for a perfect breakfast or snack

Store it in an airtight container to maintain freshness for 2–3 days

Pan de Muerto is delightful on its own or paired with a warm beverage. Its soft, fragrant crumb makes each bite comforting, and the subtle sweetness ensures it's never overwhelming.

Actionable tip: Reheat slices briefly in a low oven to restore freshness if the bread has been stored for a day or two.

Baking Pan de Muerto at home is more than following a recipe—it's about creating an atmosphere, enjoying the aroma, and sharing a special treat with family or friends. The soft dough, aromatic spices, and sweet topping make it a memorable experience, one that turns ordinary mornings into celebrations of flavor. Once you master the dough and shaping, you'll find yourself reaching for this recipe again and again.