Recipe: Mexican Day of the Dead Bread (Pan de Muerto)

pan_de_muerto_ecogreenloveWatch the Original Recipe here

Mexican Pan de Muerto, It’s a bread made from butter and eggs, scented with orange and azahar water.

Feliz Dia de Muertos!

Day of the Dead Bread
by Vanessa Hernandez
Yield: 5 breads
Prep Time: 03 hrs. 30 mins.
Cook time: 00 hrs. 40 mins.
Total time: 2 hrs. 70 mins.



  • 250 grs of flour
  • 35 grams of sugar
  • 5 g of dry yeast
  • 80 ml of water

Final dough

  • 113 grams of sugar
  • 105 grams of unsalted butter
  • 250 grams of flour
  • 4 g of salt
  • 3 eggs
  • 2 tablespoons of fresh orange juice
  • 1/4 teaspoon of orange blossom water
  • Grated zest of 1 orange


  • 1 egg, lightly beaten
  • Sugar for garnish

Note: If you are wondering where can you find the azahar water, and you are starting to give excuses for not making the bread, let me tell you, azahar water can be found on Arabian food stores, they use it a lot for their desserts, I love it too, and if you can’t find it anywhere, don’t worry, just use oranges, add more orange zest and done, you know, we cook to be happy, and the good thing about making bread is that when kneading the stress goes away.


  1. We start by placing all the ingredients of pre ferment in a bowl and mix, let them rise for 1 hour in a warm place.
  2. Then place the pre ferment in a blender and start adding sugar and butter, when incorporated add the eggs, then the orange juice and orange blossom water.
  3. Finally add the flour, knead at high speed for 15 minutes or until dough is elastic and manageable.
  4. Transfer the dough to a bowl previously covered with a little oil, cover with plastic wrap and let it rise for 1 hour.
  5. Remove dough from bowl, divide into equal portions, form into small balls, then decorate with strips of the same mass.
  6. Place the loaves on Le Creuset baking sheets, lined with waxed paper, let it rise for 2 hours, brush with butter and cover with sugar.
  7. Bake at 350ºF for 35-40 min.

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