Pan de Muerto: Mexican Recipes (Oaxaca)

Photo by Gicela Morales

License Terms

Halloween is now over, however you can continue in the ghoulish Mexican festivities tomorrow with Dia de los Muertos (November 2nd). Food is representative of some of the greatest aspects of Mexican history and culture. 

We can see many cultures that have put their stamp on Mexican food today, including Mexican recipes influenced by Indigenous peoples, Spanish, and French. Here is a classic recipe from Oaxaca, Bread of the Dead that is made for the holiday. This is a very tasty bread to celebrate the day, and to honor loved ones that have passed on from the living world.  

Bread Ingredients: 

2 Tablespoons Sugar

2 Beaten Eggs

3 Cups Flour

1/4 Cup Milk

1/4 Cup Butter

1/4 Cup Water

3 Cups Flour

1 Package active dry yeast

Pinch of salt

2 Teaspoons anise seed

1 Teaspoon Orange Zest

1 Teaspoon Lemon Zest

1/8 cup Raisins

1/8 cup Chopped Walnuts

Glaze Ingredients: 

1/4 cup sugar

1/4 cup orange juice

1 Teaspoon Orange Zest

1 Teaspoon Lemon Zest

Dough Instructions: 

Combine the dry ingredients in a large bowl including the yeast, anise seed, sugar, and only 1/2 cup of the flour. In a sauce pan heat the water, butter and milk over low heat till lukewarm. Make a well in the dry ingredients and pour in the warmed wet ingredients. Mix for 30 seconds. Add the eggs, raisins, walnuts, lemon zest, and orange zest. 

Mix lightly just until all ingredients are mixed together. Mix in another 1/2 cup of flour. Keep mixing in additional flour until you have a soft wet dough ball that is not soggy and holds its shape. Do not mix too vigorously. Put the dough in a bowl and cover with a dry cloth.  Let the ball rise at room temperature. The dough should double in size after 2 hours. 

After it has doubled in size. Lightly flour if needed to keep it from sticking to your hands and counter. Knead for 5 seconds and shape into loaf.  Put the dough on a dry cookie sheet and cover with the cloth. Let it rise for 2 more hours. Gently poke eyes, 2 nose holes, and shape a mouth on the loaf like a skull. 

Cooking Instructions: 

Pre-Heat Oven to 350 Degrees just before the 2 hour rising process has completed. 

Bake for 35 Minutes or until lightly brown. I typically check after 30 minutes just in case. 

Before the bread is done combine all of the glaze ingredients in a sauce pan and bring just to a boil. Lower heat to low and reduce by half. Once bread is done lightly brush half glaze onto hot bread. Keep syrup warm while bread cools for 5 minutes. Brush on remaining glaze. Put bread back into 350 degree oven for 1 minute. 

Quickly sprinkle on a pinch of sugar all over bread after pulling out of oven. 

Feel free to decorate with colored sugars, powdered sugar, or strings of icing. Make it your own!

Enjoy with Coffee and Milk.