Pan de Muerto (Three Medium Loaves – High Altitude)

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Traditional Mexican Bread of the Dead — soft, buttery, and fragrant with orange.

Total time: 4–5 hours
Active time: 45–60 minutes
Rising & baking time: 3–4 hours

Ingredients

For the sponge (yeast starter):

  • Active dry yeast – 12 g

  • Warm milk (100–110°F / 38–43°C) – ½ cup (120 ml)

  • All-purpose flour – 3 tablespoons (25 g) (from total flour)

  • Granulated sugar – 1 tablespoon (12 g) (from total sugar)

For the dough:

  • All-purpose flour – approximately 475 g (3¾ cups)

  • Granulated sugar – 148 g (¾ cup)

  • Salt – 6 g (¾ teaspoon)

  • Zest of 2 oranges

  • Orange blossom water – 1½ teaspoons (7 ml)

  • Large eggs – 3 (160 g)

  • Egg yolks – 3 (150 g)

  • Unsalted butter, softened – 150 g (⅔ cup)

For finishing:

  • Melted butter – 30 g (2 tablespoons)

  • Granulated sugar – 50–75 g (¼–⅓ cup)

Note: Dough divided into three portions after first rise.

🧈 Instructions

1. Prepare the sponge

  1. Warm the milk to 100–110°F (38–43°C).

  2. In a small bowl, combine warm milk, 1 tbsp sugar, and 3 tbsp flour.

  3. Stir in the yeast until smooth.

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

2. Mix and knead the dough

  1. In your stand mixer bowl, combine remaining flour, remaining sugar, salt, and orange zest.

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

  3. Mix on speed 4 until a rough dough forms (~2–3 minutes).

  4. Add the softened butter gradually while mixing at speed 4.

High-altitude kneading (optimized for Parker, CO):

  • Knead on speed 4–5 for 8–10 minutes, until the dough begins to feel soft, smooth, and slightly elastic.

  • Pause the mixer and rest 10 minutes to prevent overheating and relax gluten.

  • Resume kneading on speed 4 for an additional 3–5 minutes.

Windowpane test:

  • Pinch off a small piece and stretch it gently. If you can see light through it without tearing, gluten is well developed. If it tears easily, knead a few more minutes.

  • Dough should feel slightly tacky but not sticky.

3. First rise

  1. Shape the dough into a ball and place 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, about 1–1¼ hours at high altitude (shorter than sea level).

4. Divide and shape

  1. Deflate dough gently.

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

  3. Reserve about ¼ of each portion (~80 g) for decorations (bones and skull).

5. Shape each loaf

⚪ Shape the main loaf:

The loaves are round, symbolizing the circle of life.

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

🦴Shape the Bones:

These symbolize the bones of the departed and the tears of those who stay behind.

  • Divide reserved dough into four equal pieces.

  • Roll each into a rope ~20–25 cm (8–10 in) long.

  • Press lightly along the rope to form knobby bone shapes.

💀 Shape the "Skulls" (calaveras):

This symbolizes the soul or head.

  • Roll a small ball (15–20 g) from remaining dough.

☠️Assemble:

  • Brush main loaf lightly with water or milk.

  • Place two “bones” in a cross on top.

  • Place the “skull” ball in the center.

  • Repeat for all three loaves.

6. Second rise

  • Cover loosely and let rise until puffy, about 35–45 minutes at high altitude.

7. Bake

  • Preheat oven to 360–370°F (182–188°C) for high-altitude baking.

  • Bake 25–28 minutes, until golden brown and hollow-sounding at the bottom.

  • If browning too fast, tent with foil the last 10 minutes.

8. Finish

  1. Brush warm loaves with melted butter.

  2. Sprinkle or roll generously in granulated sugar.

  3. Cool completely on a wire rack before serving.

🌟 High-Altitude Tips

  • Slightly faster rises at altitude — check visually.

  • Dough may require slightly less milk (1–2 tablespoons) if it is very sticky.

  • Optional: Place a small pan of water in the oven for the first 10 minutes for a tender crumb.

  • Loaves will brown more quickly; monitor them closely.


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