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Cozy Pan de Muerto with Orange Zest and Anise – Easy Homemade Recipe

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This cozy Pan de Muerto with orange zest and anise is a soft, aromatic bread perfect for Dia de los Muertos and fall gatherings. The double citrus approach—zest in the dough and orange blossom water brushed on top—creates a bright, complex flavor that makes this bread unforgettable.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour (e.g., King Arthur Flour)
  • 2 ¼ teaspoons (one packet) active dry yeast
  • ¾ cup (180ml) warm milk (110°F), whole milk preferred
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, softened (European-style preferred)
  • 3 large eggs, room temperature
  • 2 tablespoons orange zest (from about 2 large oranges)
  • 1 tablespoon anise seeds, lightly crushed
  • 1 teaspoon fine sea salt
  • 1 egg beaten with 1 tablespoon water (for egg wash)
  • 2 tablespoons orange blossom water (for brushing)
  • ¼ cup (50g) granulated sugar (for dusting)
  • ¼ cup sliced almonds (optional, for decorating)

Instructions

  1. Activate the yeast (5 minutes): In your mixing bowl, combine the warm milk (110°F) with 1 tablespoon of the sugar and the active dry yeast. Stir gently and let it sit for 5-7 minutes until it becomes foamy. If it doesn’t foam, your yeast is dead—start over with fresh yeast.
  2. Build the dough base (10 minutes): Add the remaining sugar, softened butter, eggs, orange zest, crushed anise seeds, and salt to the yeast mixture. Stir until combined. Then add the flour, one cup at a time, stirring with your wooden spoon until a shaggy dough forms.
  3. Knead the dough (10-12 minutes): Turn the dough onto a lightly floured surface. Knead by pushing the dough away from you with the heel of your hand, then folding it back toward you. Keep going until the dough becomes smooth and elastic. You’ll know it’s ready when you press your finger into it and the dough springs back.
  4. First rise (1.5 to 2 hours): Place the dough in a lightly oiled bowl, turning it once to coat the surface. Cover with a clean kitchen towel and let it rise in a warm, draft-free spot until doubled in size.
  5. Shape the dough (15 minutes): Punch down the dough gently to release the air. Turn it onto a lightly floured surface. Divide the dough into two pieces: one larger piece (about two-thirds of the dough) for the base, and one smaller piece for the decorative bones and top.
  6. Form the base: Shape the larger piece into a smooth round ball by tucking the edges underneath. Place it on your parchment-lined baking sheet.
  7. Create the decorations: Divide the remaining dough into 4 equal pieces for the ‘bones.’ Roll each piece into a rope about 6 inches long. Then roll one small ball for the top center piece.
  8. Assemble the bread: Place the four ropes on top of the dough round, crossing them in the center like an X. Place the small ball in the very center where they cross. Gently press everything into place.
  9. Second rise (45 minutes to 1 hour): Cover the shaped bread loosely with the towel and let it rise again until puffy. About 20 minutes before the second rise is done, preheat your oven to 350°F (175°C).
  10. Bake (25-30 minutes): Brush the risen bread gently with the egg wash, being careful not to deflate it. Bake for 25-30 minutes until the top is deep golden brown and the bread sounds hollow when tapped on the bottom. If the top is browning too quickly, tent it with foil after 15 minutes.
  11. Finish and cool (10 minutes): While the bread is still warm, brush it with the orange blossom water. Then immediately dust generously with granulated sugar. Let it cool on the baking sheet for 10 minutes, then transfer to a cooling rack.

Notes

For the best orange flavor, use organic oranges. Lightly crush anise seeds to release oils without turning them into powder. The bread is actually better on day two as flavors develop. To freeze, wrap tightly in plastic wrap then foil for up to 3 months. If you don’t have orange blossom water, substitute with 1 teaspoon vanilla extract mixed with 1 tablespoon water.

Nutrition

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

Find it online: https://juliamadeit.com/cozy-pan-de-muerto-with-orange-zest-and-anise-easy-homemade-recipe/