Pan de los Muertos (Bread of the Dead)

Staff Writer
Pan de los Muertos (Bread of the Dead)
Fuego Cocina y Tequileria

When he was growing up in Mexico City, chef Alfredo Solis enjoyed Pan de los Muertos at his aunt’s annual Dia de los Muertos feast.

4
Servings
1532
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Cup unsalted butter
  • 3/4 Cups sugar
  • 3 Teaspoons whole anise seed
  • 1 Teaspoon salt
  • 6 Cups all-purpose flour
  • 4 whole eggs, large
  • 1 1/4 Cup water
  • 2 whole dry yeast packets

Directions

Bring all ingredients to room temperature and ensure that water is slightly warm. In a large bowl, mix butter, sugar, anise, salt, and 1/2 cup of flour. In a separate bowl, combine the eggs and the water.

Add the egg and water mixture to the flour mixture along with an additional 1/2 cup of flour. Add the yeast and another 1/2 cup of flour.

Continue to add the remaining flour 1 cup at a time until dough forms. Knead on a floured surface for about 1 minute. 

Cover with a slightly damp dishcloth and let rise in a warm area for 1 hour and 30 minutes. Bring out dough and punch it down. 

Remove about one quarter of the dough and use it to make a cross shapes to place across the loaf (symbolizing bones), or you can divide the dough into smaller pieces to create other shapes as desired.

Allow the shaped dough to rise for an additional hour. Then bake on a lightly greased cookie sheet at 350 degrees for 30-40 minutes.

Allow the bread to cool before applying any glaze, sprinkled sugar or decorative toppings.

The chef recommends serving this with Chocolate Abuelita

Bread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Bread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Nutritional Facts

Total Fat
77g
100%
Sugar
38g
N/A
Saturated Fat
46g
100%
Cholesterol
383mg
100%
Protein
29g
57%
Carbs
183g
61%
Vitamin A
669µg
74%
Vitamin B12
0.6µg
10.4%
Vitamin B6
0.2mg
12%
Vitamin C
0.3mg
0.6%
Vitamin D
2µg
1%
Vitamin E
3mg
15%
Vitamin K
7µg
8%
Calcium
93mg
9%
Fiber
6g
25%
Folate (food)
167µg
N/A
Folate equivalent (total)
658µg
100%
Folic acid
289µg
N/A
Iron
10mg
57%
Magnesium
55mg
14%
Monounsaturated
20g
N/A
Niacin (B3)
13mg
63%
Phosphorus
359mg
51%
Polyunsaturated
4g
N/A
Potassium
353mg
10%
Riboflavin (B2)
1mg
80%
Sodium
676mg
28%
Sugars, added
37g
N/A
Thiamin (B1)
2mg
100%
Trans
3g
N/A
Zinc
2mg
16%

Around the Web