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Best Pan de Muerto with Orange Zest and Anise Recipe

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This Pan de Muerto with Orange Zest and Anise is a love letter to a tiny panadería in Pátzcuaro. The orange zest hits first, bright and sunny, then the anise comes through warm and almost floral, and the whole thing is dusted with sugar that crunches just slightly between your teeth.

Ingredients

Scale
  • 4 cups all-purpose flour (500g)
  • 1/2 cup granulated sugar (100g)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/2 cup whole milk (120ml), warmed
  • 1/4 cup unsalted butter (57g), softened
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Zest of 2 large oranges
  • 2 teaspoons anise seeds
  • 1 tablespoon orange blossom water (optional)
  • 1/4 cup unsalted butter (57g), melted (for topping)
  • 1/2 cup granulated sugar (100g) (for topping)
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Bloom the anise seeds: In a small saucepan over low heat, melt the 1/4 cup butter for the dough. Add the anise seeds and let them sizzle gently for 2 minutes. Remove from heat and let cool slightly.
  2. Activate the yeast: In a small bowl, combine the warm milk (110°F) with 1 tablespoon of the sugar and the yeast. Stir gently and let sit for 5-10 minutes until foamy.
  3. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, remaining sugar, salt, and orange zest.
  4. Combine the wet ingredients: In a separate bowl, whisk together the eggs, vanilla extract, and orange blossom water if using. Add the cooled anise butter mixture.
  5. Bring it together: Make a well in the center of the dry ingredients. Pour in the yeast mixture and the egg mixture. Stir with a wooden spoon until a shaggy dough forms.
  6. Knead the dough: If using a stand mixer, attach the dough hook and knead on medium-low speed for 8 minutes. If kneading by hand, turn the dough onto a floured surface and knead for 10-12 minutes until smooth and elastic.
  7. First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free spot for 1.5 to 2 hours, until doubled in size.
  8. Shape the bread: Punch down the dough gently. Turn onto a lightly floured surface. Divide into two pieces: one larger piece (about two-thirds) for the main loaf, and one smaller piece for decorations. Shape the large piece into a round loaf and place on a parchment-lined baking sheet.
  9. Make the bone decorations: Divide the smaller piece of dough into small portions. Roll each into a thin rope about 4-5 inches long. Cut into smaller pieces and shape into ‘bones’—roll each piece into a ball, then pinch the ends. Place on top of the loaf in a cross pattern or scattered.
  10. Second rise: Cover the shaped loaf loosely with plastic wrap. Let rise for another 45 minutes to 1 hour, until puffy and almost doubled.
  11. Preheat and egg wash: About 20 minutes before baking, preheat oven to 350°F (175°C). Gently brush the risen loaf with the egg wash.
  12. Bake: Place the baking sheet in the center of the oven. Bake for 25-30 minutes, until deep golden brown and sounds hollow when tapped on the bottom. If browning too quickly, tent with foil after 15 minutes.
  13. Finish with butter and sugar: As soon as the bread comes out of the oven, brush generously with melted butter. Then sprinkle or roll in granulated sugar. Let cool on a wire rack for at least 20 minutes before serving.

Notes

Don’t skip blooming the anise seeds in butter—it releases essential oils for deeper flavor. Ensure all ingredients are at room temperature for best results. For make-ahead, after first rise, shape the dough and refrigerate overnight; let come to room temperature before second rise and baking.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, orange zest, anise, Mexican bread, holiday bread, Día de Muertos

Find it online: https://bakebelle.com/best-pan-de-muerto-with-orange-zest-and-anise-recipe/