Pan de Muerto

Total time: 4 to 5 hours

Active time: 45 to 60 minutes
Rising and baking time: 3 to 4 hours

Ingredientes 

500 grams of flour, divided

160 grams of sugar, divided

12 grams of dry yeast

1/2 cup warm milk 100–110°F

150 grams of butter

3 large eggs (160 grams)

3 egg yolks (150 grams)

Zest of two oranges

3/4 teaspoon salt (6 grams)

1-1/2 teaspoons orange blossom water

Instructions

1. Prepare the sponge (yeast starter)

• Warm the milk in the microwave for 30 to 40 seconds to about 100–110°F.  

• In a small bowl, combine the warm milk, 1 tablespoon sugar from the recipe, and 3 tablespoons flour from the recipe.

• Stir in the yeast and mix until smooth.

• Cover lightly and let stand 10–15 minutes, until foamy and bubbly.

This activates the yeast and jumpstarts the dough’s rise.

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2. Mix the dough

• In your stand mixer bowl, add the remaining flour and sugar, salt, and orange zest, and mix until all ingredients are well incorporated.

• Pour in the activated sponge, then add the orange blossom water, eggs, and egg yolks.

• Using the dough hook, mix on speed 4 until a rough dough forms (about 2–3 minutes).

• Add the softened butter, a few pieces at a time, while the mixer runs on speed 4.

• Knead for 20-40 minutes, at speed 4-6 for about 10 minutes, until the dough begins to feel soft, smooth, and elastic. Stop the mixer and let the dough rest for 10 minutes to relax the gluten and prevent overheating. Resume kneading on speed 6 for additional time until the dough passes the windowpane test and is soft and elastic. 

  • The dough should pass the “windowpane test”:
    Pinch off a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without tearing, the gluten is well developed, and the dough is ready.

  • If it tears easily, continue kneading for an additional 5 minutes and test again.

  • The dough should feel slightly tacky but not sticky. 

• is soft, smooth, and elastic. Allow the mixer to rest for 10 minutes, then mix for an additional 5 minutes.

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3. First rise

1. Shape the dough into a ball and place it in a lightly greased bowl.

2. Cover with plastic wrap or a damp towel.

3. Let rise in a warm, draft-free spot until doubled in size, about 1½ to 2 hours.

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4. Divide and shape

1. Once risen, gently deflate the dough.

2. Divide it into three equal portions (about 330 g each).

3. From each portion, reserve about ¼ of the dough (roughly 80 g) for decorations (bones and skull).

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💀 5. Shape each loaf 

Before you begin

• After the first rise, your dough should be soft, smooth, and doubled in size.

• Lightly flour your hands and work surface, just enough to prevent sticking. Don’t add too much flour, or the dough will dry out.

⚪ For the main loaf:

• Shape the larger portion into a smooth ball and place it on a parchment-lined baking sheet.

🦴For the bones:

• Divide the reserved dough into four equal pieces.

• Roll each piece into a rope about 20–25 cm (8–10 inches) long.

• Using your fingers, press lightly along the rope to create knobby “bone” shapes (3–4 bulges per side).

☠️ For the skull:

• Roll a small marble-sized ball (about 15–20 g) from the remaining dough.

Assemble:

• Brush the top of the main dough ball lightly with water or milk.

• Arrange two “bones” in a cross over the top.

• Press the small “skull” ball in the center where they meet.

Repeat for all three loaves.

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6. Second rise

• Cover the loaves loosely with plastic wrap or a damp cloth.

• Let rise in a warm spot until puffy, about 45–60 minutes.

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7. Bake

• Preheat oven to 340°F.

• Bake for 25-30 minutes, or until golden brown and the bottoms sound hollow when tapped. 

• If browning too quickly, cover loosely with aluminum foil during the last 10 minutes.

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8. Finish

• While still warm, brush each loaf with melted butter.

• Sprinkle or roll generously in granulated sugar to coat the top and decorations. 

•  Cool completely on a wire rack before serving.

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🍊 Tips

• For a richer texture, chill the shaped loaves overnight for a slow second rise in the refrigerator; bake directly from cold.

• Best enjoyed the same day, warm toasted with hot chocolate the next morning!

• You can divide the process over two days:

Day 1: Make the dough, complete the first rise, shape, then refrigerate overnight.

Day 2: Bring to room temperature, allow the second rise, then bake.

This method enhances flavor and provides more control over timing.

 Notes

Recipe

Minis

https://www.youtube.com/watch?v=vzNbLSRUUF4&t=341s 

100 gramos

50 gramos

Notas

• Derretí la mantequilla 30 segundos en el microondas y quedó muy aguada. Corrección: Derretir por 20 segundos. 
• La batidora se tardo 40 minutos en velocidad de 4 a 6. Corrección: Empezar a batir a 6 para disminuir el tiempo de batido. 
• Calenté el horno por 2 minutos para acelerar la levación. Corrección: Calentar el horno por dos minutos y agregar un recipiente con agua caliente para humedecer los panes. 

• No precalenté el horno. Corrección: precalentar el horno antes de hornear.  Esto pudo haber sido la causa de que los panes se quemaran de abajo. 
• Hornée en al 4a reja del horno, de arriba para abajo y se medio quemó la parte de abajo. Corrección:  a) Pre-calentar el horno. b) Hornear en la 3a. reja de arriba para abajo.  c) Usar dos charolas, una encima de otra, para aislar el calor. d) Hornear sobre papel encerado e) bajar la temperatura del horno 25 grados centigrados.
• No es necesario usar huevo antes de hornear. 
• El azucar orgánico es no es muy fino. Corrección: Usar azucar fino. 

Por años fui a la panadería

A comprar mi pan de muerto

Y de no encontrarlo jamás

Siempre me angustiaría

 

Cuando acabé en el destierro

Mi tristeza aumentaría

Al saber que después del entierro

Ya no hay panadería

 

Ay, mi alma gemía y gemía

Por el pan que ya no había

Pero como iba yo a saber

que Janet me salvaría

 

Con su receta me encontré

Y cuanto antes la probé

Lo que nunca pude saber

Es que de gozo moriría!