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Best Homemade Pan de Muerto with Orange Zest and Anise

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This pan de muerto is a warm, aromatic bread with orange zest and anise, perfect for Día de Muertos or any cozy fall gathering. It’s surprisingly doable, even for novice bakers, and yields a pillowy soft loaf with a sweet, buttery finish.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour, plus extra for dusting
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/2 cup (120ml) whole milk, warmed to about 110°F
  • 1/4 cup (60ml) water, warmed
  • 3 large eggs, room temperature
  • 1/2 cup (113g) unsalted butter, softened and cut into small pieces
  • 2 teaspoons orange zest (from about 1 large orange)
  • 1 teaspoon anise seeds, lightly crushed
  • 1 teaspoon vanilla extract
  • 1/4 cup (50g) granulated sugar (for topping)
  • 1/4 cup (60g) unsalted butter, melted (for brushing)
  • 1 tablespoon orange zest (mixed into topping sugar)
  • Optional: 1 tablespoon anise seeds (for garnish)

Instructions

  1. Bloom the yeast: In a small bowl, combine warmed milk and water. Sprinkle yeast and 1 tablespoon of the sugar over the top. Let sit for 5-10 minutes until foamy.
  2. Infuse the sugar: In a large mixing bowl, combine remaining sugar and orange zest. Rub together with fingers until fragrant and slightly orange-colored.
  3. Mix dry ingredients: Add flour, salt, and crushed anise seeds to the sugar mixture. Whisk to combine.
  4. Add wet ingredients: Make a well in the center. Pour in yeast mixture, eggs, and vanilla extract. Mix with paddle attachment on low speed until a shaggy dough forms.
  5. Incorporate butter: Switch to dough hook. Add softened butter pieces one at a time, mixing on medium-low until each is incorporated (about 3-4 minutes).
  6. Knead dough: Increase speed to medium and knead for 8-10 minutes (12-15 minutes by hand) until smooth, elastic, and slightly tacky. Should pass windowpane test.
  7. First rise: Shape dough into a ball, place in lightly oiled bowl, turn to coat. Cover with towel and let rise in warm, draft-free spot for 1.5 to 2 hours until doubled.
  8. Shape loaves: Punch down dough. Turn onto floured surface. Divide into 2 equal pieces. Divide one piece into smaller balls for bone decorations. Shape main piece into round loaf on prepared baking sheet. Attach decorative pieces.
  9. Second rise: Cover shaped loaves loosely with towel and let rise for 45-60 minutes until puffy and almost doubled.
  10. Preheat and bake: Preheat oven to 350°F (175°C). Bake loaves for 25-30 minutes until deeply golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly.
  11. Finish with butter and sugar: Let cool on pan for 5 minutes, then transfer to wire rack. While still warm, brush generously with melted butter. Mix remaining sugar with extra orange zest and sprinkle all over top.

Notes

Don’t skip the butter-sugar step—it gives the bread its signature sweet, glossy finish. The bread actually tastes better the next day as flavors meld. For dairy-free, use oat milk and vegan butter. For gluten-free, use Cup4Cup brand but expect a more cake-like texture.

Nutrition

Keywords: pan de muerto, Mexican bread, orange zest, anise, Día de Muertos, holiday bread, yeast bread, traditional Mexican recipe

Find it online: https://fizzlefork.com/best-homemade-pan-de-muerto-with-orange-zest-and-anise/