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Easy Homemade Pan de Muerto with Orange & Anise

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This soft, fragrant bread is perfumed with orange and anise, dusted with sugar, and perfect for Dia de Muertos or any cozy fall gathering. It’s a comforting, family-approved recipe that brings a taste of tradition into your kitchen.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ½ cup (120ml) warm milk (about 110°F)
  • ¾ cup (150g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, at room temperature
  • 2 tablespoons orange zest (from about 2 large oranges)
  • ¼ cup (60ml) fresh orange juice
  • 1 teaspoon anise seeds, lightly crushed
  • 1 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • For the topping: ¼ cup (50g) granulated sugar mixed with zest of 1 orange, plus 2 tablespoons melted butter for brushing

Instructions

  1. Proof the yeast: In a small bowl, combine warm milk (110°F), 1 tablespoon of the sugar, and the yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix dry ingredients: In the bowl of a stand mixer, whisk together flour, remaining sugar, salt, and crushed anise seeds.
  3. Add wet ingredients: Make a well in the center. Add proofed yeast mixture, beaten eggs, orange zest, orange juice, and vanilla extract. Mix on low speed with dough hook until a shaggy dough forms, about 2 minutes.
  4. Knead the dough: Add softened butter, one tablespoon at a time, while mixing on low. Knead for 8-10 minutes until smooth, elastic, and pulls away from the bowl. Dough should be soft and slightly tacky.
  5. First rise: Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm spot for 1.5 to 2 hours, until doubled in size.
  6. Shape the bread: Punch down dough. Turn out onto a lightly floured surface. Divide into two pieces: two-thirds for the main loaf, one-third for decoration. Shape large piece into a round loaf and place on a parchment-lined baking sheet. From the smaller piece, roll ropes about ½-inch thick, cut into short lengths for ‘bones,’ and shape a round disc for the top. Attach to the loaf with a dab of water.
  7. Second rise: Cover shaped loaf loosely with plastic wrap and let rise for 45 minutes to 1 hour, until puffy and nearly doubled.
  8. Bake: Preheat oven to 350°F (175°C). 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.
  9. Finish with sugar: While still warm, brush generously with melted butter. Roll in orange-zest sugar mixture until completely coated. Let cool on a wire rack for at least 20 minutes before slicing.

Notes

Don’t overheat the milk—yeast dies above 130°F. Crush anise seeds gently to release oils. Use room-temperature eggs. Be patient with the first rise; it may take longer in a cold kitchen. Brush with butter while warm for a soft crust. The bread stays soft for days stored in an airtight container at room temperature. For freezing, wrap unsugared loaf tightly and freeze for up to 2 months; thaw, warm, and coat with butter and sugar before serving.

Nutrition

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

Find it online: https://oracooks.com/easy-homemade-pan-de-muerto-with-orange-and-anise/