Soft and Perfect Day of the Dead Bread
Indulge in the delightful flavors of this festive Day of the Dead bread, a cherished Mexican treat that brings sweetness to your celebrations! With its fluffy texture and a hint of zesty orange, this bread is lovingly enriched with warm spices and a touch of anise. Perfect for sharing, this soft and aromatic loaf is a delicious way to honor loved ones while enjoying a slice of tradition!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- Zest of one orange and the juice
🥛Dairy & Eggs(4)
- 110 grams of melted butter (7.7 tbsp)
- 1/2 can of condensed milk
- 2 eggs at room temperature
- 1 cup of warm milk (240 ml)
🫙Pantry Staples(3)
- 4 cups of strong flour (500 g)
- 1 1/2 tablespoons of honey (22.5 ml)
- 10 grams of instant dry yeast (0.35 oz)
🧂Spices & Seasonings(1)
- A pinch of salt
Nutrition (per serving)
Calories
425
Protein
11g
Carbs
60g
Fat
16g
👨🍳 Instructions
- 1
In a large bowl, combine the warm milk and yeast, letting it sit for a few minutes until frothy.
- 2
Add the flour, condensed milk, honey, salt, eggs, orange zest and juice, and melted butter to the yeast mixture.
- 3
Knead the dough until smooth and elastic, then let it rise in a warm place until doubled in size.
- 4
Shape the dough into a round loaf and let it rise again before baking.
- 5
Bake in a preheated oven until golden brown.
💡 Pro Tips
- ✓Hydrate your yeast at 110°F (43°C) for 5-7 minutes before mixing because this temperature activates maximum enzyme activity without killing cells, ensuring 30% faster gas production than cooler water.timing110°F (43°C), 5-7 minutes
- ✓Target a final dough hydration of 62-65% by calculating total liquid (milk 240g + eggs 100g + orange juice ~30g + butter contributes 15% water content) against flour weight—this creates the soft, tender crumb characteristic of Day of the Dead bread without becoming sticky.ingredient62-65% hydration ratio
- ✓Knead for 10-12 minutes by hand or 6-8 minutes with a stand mixer at medium speed until the dough reaches full window pane stage (stretches transparent without tearing), because the condensed milk's proteins require extra gluten development to trap the enriched dough's gas evenly.technique10-12 minutes hand | 6-8 minutes machine
- ✓Bulk ferment at 75-78°F (24-26°C) for 90-120 minutes until exactly doubled in volume, not longer, because the high sugar content (honey + condensed milk = ~15% sugars) accelerates fermentation and over-proofing causes gluten breakdown and dense crumb.timing75-78°F (24-26°C), 90-120 minutes
- ✓Bake at 375°F (190°C) for 28-32 minutes with steam for the first 10 minutes (place a pan of boiling water on lower rack), because the enriched dough's high fat and sugar content browns rapidly—steam delays crust formation, allowing interior expansion before the exterior sets.technique375°F (190°C), 28-32 minutes, 10-minute steam
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
Share this recipe
Soft and Perfect Day of the Dead Bread
Indulge in the delightful flavors of this festive Day of the Dead bread, a cherished Mexican treat that brings sweetness to your celebrations! With its fluffy texture and a hint of zesty orange, this bread is lovingly enriched with warm spices and a touch of anise. Perfect for sharing, this soft and aromatic loaf is a delicious way to honor loved ones while enjoying a slice of tradition!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- Zest of one orange and the juice
🥛Dairy & Eggs(4)
- 110 grams of melted butter (7.7 tbsp)
- 1/2 can of condensed milk
- 2 eggs at room temperature
- 1 cup of warm milk (240 ml)
🫙Pantry Staples(3)
- 4 cups of strong flour (500 g)
- 1 1/2 tablespoons of honey (22.5 ml)
- 10 grams of instant dry yeast (0.35 oz)
🧂Spices & Seasonings(1)
- A pinch of salt
Nutrition (per serving)
Calories
425
Protein
11g
Carbs
60g
Fat
16g
👨🍳 Instructions
- 1
In a large bowl, combine the warm milk and yeast, letting it sit for a few minutes until frothy.
- 2
Add the flour, condensed milk, honey, salt, eggs, orange zest and juice, and melted butter to the yeast mixture.
- 3
Knead the dough until smooth and elastic, then let it rise in a warm place until doubled in size.
- 4
Shape the dough into a round loaf and let it rise again before baking.
- 5
Bake in a preheated oven until golden brown.
💡 Pro Tips
- ✓Hydrate your yeast at 110°F (43°C) for 5-7 minutes before mixing because this temperature activates maximum enzyme activity without killing cells, ensuring 30% faster gas production than cooler water.timing110°F (43°C), 5-7 minutes
- ✓Target a final dough hydration of 62-65% by calculating total liquid (milk 240g + eggs 100g + orange juice ~30g + butter contributes 15% water content) against flour weight—this creates the soft, tender crumb characteristic of Day of the Dead bread without becoming sticky.ingredient62-65% hydration ratio
- ✓Knead for 10-12 minutes by hand or 6-8 minutes with a stand mixer at medium speed until the dough reaches full window pane stage (stretches transparent without tearing), because the condensed milk's proteins require extra gluten development to trap the enriched dough's gas evenly.technique10-12 minutes hand | 6-8 minutes machine
- ✓Bulk ferment at 75-78°F (24-26°C) for 90-120 minutes until exactly doubled in volume, not longer, because the high sugar content (honey + condensed milk = ~15% sugars) accelerates fermentation and over-proofing causes gluten breakdown and dense crumb.timing75-78°F (24-26°C), 90-120 minutes
- ✓Bake at 375°F (190°C) for 28-32 minutes with steam for the first 10 minutes (place a pan of boiling water on lower rack), because the enriched dough's high fat and sugar content browns rapidly—steam delays crust formation, allowing interior expansion before the exterior sets.technique375°F (190°C), 28-32 minutes, 10-minute steam