Pan de Muerto
Indulge in the delightful flavors of Pan de Muerto, a traditional Day of the Dead treat that's as soft as a cloud and bursting with zesty orange notes. This sweet bread is playfully topped with doughy "bones" that add a charming touch, making it the perfect way to celebrate and remember loved ones. Get ready to fill your kitchen with warmth and nostalgia as you whip up this delicious homage!
Prep
150
min
Cook
20
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- Scora di arancia e 1 cucchiaino di miele
🥛Dairy & Eggs(4)
- 40g di burro (2.8 tbsp)
- 1 uovo
- Burro sciolto e zucchero
- 250ml di latte tiepido (8.45 fl oz)
🫙Pantry Staples(3)
- 6g di lievito di birra secco (0.21 oz)
- 520g di farina 00 (4.16 cup)
- 90g di zucchero (0.45 cup)
Nutrition (per serving)
Calories
373
Protein
9g
Carbs
64g
Fat
8g
👨🍳 Instructions
- 1
In a bowl, combine all the ingredients and knead the dough.
- 2
Let the dough rest for about 2 to 2.5 hours until it doubles in size.
- 3
Divide the dough into 90-gram balls and reserve 20 grams for decoration.
- 4
Shape the dough as shown in the video and let it rest for 20 minutes.
- 5
Bake at 180 degrees Celsius for about 20 minutes.
💡 Pro Tips
- ✓Warm your milk to 40-45°C before mixing because yeast activation peaks at this temperature range, reducing fermentation time by 15-20 minutes compared to cold milk.ingredient40-45°C
- ✓Add orange zest and honey after the initial 10-minute knead, not at the start, because early mixing breaks down delicate citrus oils through oxidation and heat friction.timing10-minute mark
- ✓Perform the first rise at 26-28°C (not room temperature) to achieve optimal doubling in exactly 2 hours; cooler temperatures extend fermentation to 3+ hours and risk dough oxidation.technique26-28°C for 2 hours
- ✓Brush the shaped rolls with melted butter + 1% salt by weight (5g salt per 500g butter) immediately after the 20-minute proof before baking, as this creates a golden crust through the Maillard reaction at 180°C.technique1% salt ratio, pre-bake brush
- ✓Bake at 180°C for exactly 18-22 minutes until internal temperature reaches 205-210°F (96-99°C), not visual browning; this ensures the crumb sets without over-drying the delicate enriched dough.timing205-210°F internal temp, 18-22 minutes
Share this recipe
Prep
150
min
Cook
20
min
Serves
8
people
Level
intermediate
Share this recipe
Pan de Muerto
Indulge in the delightful flavors of Pan de Muerto, a traditional Day of the Dead treat that's as soft as a cloud and bursting with zesty orange notes. This sweet bread is playfully topped with doughy "bones" that add a charming touch, making it the perfect way to celebrate and remember loved ones. Get ready to fill your kitchen with warmth and nostalgia as you whip up this delicious homage!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- Scora di arancia e 1 cucchiaino di miele
🥛Dairy & Eggs(4)
- 40g di burro (2.8 tbsp)
- 1 uovo
- Burro sciolto e zucchero
- 250ml di latte tiepido (8.45 fl oz)
🫙Pantry Staples(3)
- 6g di lievito di birra secco (0.21 oz)
- 520g di farina 00 (4.16 cup)
- 90g di zucchero (0.45 cup)
Nutrition (per serving)
Calories
373
Protein
9g
Carbs
64g
Fat
8g
👨🍳 Instructions
- 1
In a bowl, combine all the ingredients and knead the dough.
- 2
Let the dough rest for about 2 to 2.5 hours until it doubles in size.
- 3
Divide the dough into 90-gram balls and reserve 20 grams for decoration.
- 4
Shape the dough as shown in the video and let it rest for 20 minutes.
- 5
Bake at 180 degrees Celsius for about 20 minutes.
💡 Pro Tips
- ✓Warm your milk to 40-45°C before mixing because yeast activation peaks at this temperature range, reducing fermentation time by 15-20 minutes compared to cold milk.ingredient40-45°C
- ✓Add orange zest and honey after the initial 10-minute knead, not at the start, because early mixing breaks down delicate citrus oils through oxidation and heat friction.timing10-minute mark
- ✓Perform the first rise at 26-28°C (not room temperature) to achieve optimal doubling in exactly 2 hours; cooler temperatures extend fermentation to 3+ hours and risk dough oxidation.technique26-28°C for 2 hours
- ✓Brush the shaped rolls with melted butter + 1% salt by weight (5g salt per 500g butter) immediately after the 20-minute proof before baking, as this creates a golden crust through the Maillard reaction at 180°C.technique1% salt ratio, pre-bake brush
- ✓Bake at 180°C for exactly 18-22 minutes until internal temperature reaches 205-210°F (96-99°C), not visual browning; this ensures the crumb sets without over-drying the delicate enriched dough.timing205-210°F internal temp, 18-22 minutes