4 cups of wheat flour

¾ cup of sugar 

½ cup of warm milk

A pack and a half of dry yeast 

3 eggs + 3 egg yolks 

150 grams of butter 

Orange blossom water 

Orange peel shavings 

¾ of salt 

   Pan de Muerto is traditionally cooked during the weeks leading up to Dia de los Muertos, and is a perfect indulgence for any fall day. This recipe allows you to have an amazing taste on what a traditional holiday treat is about. 

   First, start by creating a small amount of fermented dough with 3 tablespoons of flour, 1 tablespoon of sugar, the yeast, and one cup of warm milk (heated to 110 degrees Fahrenheit) in a bowl. When the concoction is fully blended, cover it with plastic wrap, and place it in a warm environment for about 20 minutes. While this is fermenting, start to shave the orange peels, and when you’re done, put it aside for later. 

   On a clean surface, pile 4 cups of flour, and make a hole in the center with a bowl. Sprinkle about 2 tablespoons of sugar around the outside of the circle of flour, and sprinkle a little bit of salt around the sugar. Afterwards, carefully place the fermented dough in the center of the hole in the flour.  

   Next, put an egg yolk on top of the fermented mixture, and slowly start kneading in the egg yolks and dough into the flour, until fully merged. 

   When fully kneaded, you should be able to see a doughy consistency. Next, start to add your butter to your mixture. After the butter is fully melted into the dough, start to add the orange blossom water and the orange peel shavings, and mix. The concoction will be a bit watery, but don’t add more flour, as this will cause your bread to come out very dry. Instead, continue kneading the dough, and you’ll notice the mixture will start coming together. After 30 minutes of kneading, you should have a nice piece of dough. 

   Next, add a pinch of flour if the dough is still slightly sticky, and finish kneading until the dough completely doesn’t stick to the surface. Take a handful  of dough, and stretch it out. If the dough doesn’t rip, it means that the dough is ready. Then put a little bit of oil over the inside of a bowl so that the dough doesn’t get stuck to the sides of it. Place the dough in the bowl, and add a little oil on top of the dough so it doesn’t dry out. Cover it with a piece of plastic wrap and keep it in a warm environment. 

   After an hour of the dough sitting in a warm place, rising, it is finally ready to be arranged. Sprinkle a bit of flour on a clean surface, and add your dough to it. Evenly spread out your dough, and cut it into 3 equal pieces. When you have your pieces of dough, transfer them onto a tray with parchment paper. 

   Optional: with the rest of your dough that’s left, you can add a bit more flour, and shape them into “huesitos,” otherwise known as bones, which are commonly seen on Pan de Muerto. You may also add a small circle of dough in the center that represents the skull. After the shapes are made, coat the dough with a bit of water so it doesn’t dry out. 

   After decorating, take the tray with the dough, and leave it in a warm place for the dough to expand. After an hour, take the tray to a preheated stove of 340 degrees Fahrenheit. When the bread has a golden brown color, which usually takes from 25-30 minutes, remove it from the oven. When the bread is lukewarm, coat it with butter, and sprinkle with as much sugar as desired. Enjoy with family!