Pan de muerto (Bread of the Dead)

Pan de muerto is a sweet yeast bread that is a traditional part of Day of the Dead celebrations.

Prep Time 20

Cook Time 35

Rise Time 2 30

Total Time 3 25

Servings

Equipment

Ingredients

¼ cup whole milk
¼ cup unsalted butter cut into small pieces
¼ cup granulated sugar
½ teaspoon fine sea salt
1 (0.25-ounce) packet active dry yeast 2 ¼ teaspoons
¼ cup warm water about 100-110℉
2 large eggs divided use
2 to 2 ⅓ cups all-purpose flour

For the topping:

¼ teaspoon cinnamon
2 teaspoons granulated sugar

US Customary - Metric

Instructions

Add milk to a small saucepan over medium heat. Allow the milk to heat, stirring frequently, until small bubbles form around the edge of the pan and the milk is steaming. Don’t let the milk boil. Remove from heat and stir in butter, sugar and salt. Set aside to cool.
¼ cup whole milk, ¼ cup unsalted butter, ¼ cup granulated sugar, ½ teaspoon fine sea salt
In a bowl, mix yeast with warm water; let stand for about 5 minutes. Add milk mixture, 1 whole egg and 1 egg yolk (reserve the egg white).
1 (0.25-ounce) packet active dry yeast, ¼ cup warm water, 2 large eggs
Slowly add in the flour; start with 2 cups, adding the final ⅓ cup as needed. The dough should come together and begin to lose some of its stickiness.
2 to 2 ⅓ cups all-purpose flour
Place dough on a well-floured board and knead until smooth and velvety, about 5 minutes. Try to resist the urge to add lots of extra flour as you knead; the dough will become less sticky as you work it.
Place in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1 ½ hours. Gently knead again on a floured board to expel air bubbles.
Divide dough into 3 equal parts. Shape each into a rope about 12 inches long. Braid ropes together, pressing ends to hold securely; place on a greased baking sheet and join ends firmly to make a wreath. (Optionally, you can also set aside a small piece of dough, about 1/3 cup size, and shape into two "bones" to cross on top of the wreath for a more traditional look.)
Cover lightly and let rise in a warm place for about 30 minutes or until puffy looking.
Preheat oven to 350°F.
Lightly beat the reserved egg white and gently brush over the loaf. Mix cinnamon and sugar, sprinkle onto loaf (avoiding the bones, if you added those). Bake for about 35 minutes or until richly browned. Serve warm with butter.
¼ teaspoon cinnamon, 2 teaspoons granulated sugar

Notes

Storage

Store, well wrapped, at room temperature for 2-3 days.

Nutrition