Print

Best Easy Homemade Pan de Muerto with Orange Zest

pan de muerto with orange zest - featured image
Print Recipe

This homemade Pan de Muerto with Orange Zest and Anise is a soft, brioche-like bread with a bright citrus coating and subtle warmth from toasted anise seeds. It’s budget-friendly, family-approved, and perfect for Día de Muertos or any day you want your kitchen to smell amazing.

Ingredients

Scale
  • 4 cups all-purpose flour (500 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/2 teaspoon salt
  • 1 teaspoon anise seeds, lightly toasted
  • Zest of 2 large oranges (about 2 tablespoons)
  • 1/2 cup unsalted butter (113 grams), softened
  • 3 large eggs, room temperature
  • 1/2 cup warm milk (120 ml), around 110°F
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter (56 grams), melted (for topping)
  • 1/4 cup granulated sugar (50 grams) (for topping)
  • Zest of 1 orange (for topping)

Instructions

  1. Toast the anise seeds in a small dry skillet over medium heat for about 60 seconds until fragrant. Pour onto a plate to cool completely.
  2. In a small bowl, combine warm milk (110°F) with 1 tablespoon of the sugar and the yeast. Let sit for 5-10 minutes until foamy.
  3. In a large mixing bowl, whisk together flour, remaining sugar, salt, and cooled toasted anise seeds. Add orange zest and rub into flour with fingers until evenly distributed.
  4. In a separate bowl, whisk together eggs, vanilla extract, and the yeast mixture.
  5. Make a well in the center of the flour mixture. Pour in the egg mixture and softened butter. Mix with a dough hook on low speed for 2 minutes (or by hand with a wooden spoon) until a shaggy dough forms.
  6. Knead on medium speed for 6-8 minutes (or by hand on a lightly floured surface for 8-10 minutes) until smooth and elastic. Dough should pass the windowpane test.
  7. Shape dough into a ball and place in a lightly greased bowl. Cover with a clean kitchen towel and let rise in a warm, draft-free spot for 1 1/2 to 2 hours until doubled in size.
  8. Punch down dough gently. Turn out onto a lightly floured surface. Cut off about a quarter of the dough and set aside. Shape the larger piece into a round loaf and place on a parchment-lined baking sheet. Divide reserved dough into small pieces, roll into 4-inch ropes, and shape into bones or rounds. Place on top of loaf in a cross pattern. Cover loosely and let rise for 45 minutes to 1 hour.
  9. Preheat oven to 350°F. Bake for 25-30 minutes until deep golden brown and loaf sounds hollow when tapped on the bottom. Tent with foil if browning too fast.
  10. While bread is still warm, brush entire surface with melted butter. Mix remaining 1/4 cup sugar with zest of one orange and sprinkle generously over buttered bread. Let cool on baking sheet for 10 minutes, then transfer to a cooling rack.

Notes

The anise is subtle and not licorice-forward; toasting it mellows the flavor. For the best orange flavor, use organic oranges and zest right before using. The dough is forgiving and rises reliably even in a slightly cool kitchen. The bread freezes beautifully for up to 3 months.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, orange bread, anise bread, Mexican sweet bread, holiday bread, homemade bread

Find it online: https://clunkcook.com/best-easy-homemade-pan-de-muerto-with-orange-zest/