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Pan de Muerto Recipe

Recipe for authentic Pan de Muerto from Chef Elizabeth Pérez Camarena, owner of the Casa Marietta bakery, located in the state of Guanajuato, Mexico. It's an orange-infused sweet bread served around Day of the Dead.

Prep 60m
Cook 20m
Yield 18 servings
Source: mexicanfoodjournal.com by Chef Elizabeth Pérez Camarena

🥄 Ingredients

  • 18 ozs. flour
  • 5 1/2 ozs. sugar (plus extra to sprinkle on top of loaves)
  • 3 1/4 ozs. butter (to make dough)
  • 2 ozs. butter (to coat the loaves)
  • 2 eggs
  • 4 ozs. milk
  • Grated peel from 2 oranges
  • 1/3 oz. orange blossom water ("agua de azahar")
  • 1/2 oz. dry yeast
  • 2 tbsp. oil (to coat bottom of mixing bowl)
  • 1/2 tsp. salt

👨‍🍳 Instructions

  1. Activating the Yeast

    Activating the Yeast

  2. Mixing the Dough

    Mixing the Dough

  3. Kneading the Dough

    Kneading the Dough

  4. Proofing the Dough

    Proofing the Dough

  5. Shaping the Loaves

    Shaping the Loaves

  6. Baking the Loaves

    Baking the Loaves

📊 Nutrition (per serving)

224 kcal Calories
31 g Carbs
4 g Protein
9 g Fat

Nutritional values are estimates from the original source.