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Oaxacan Day of the Dead Hojaldras Bread

Name: Oaxacan Day of the Dead Hojaldras Bread
Prep time: 150 min
Cook time: 25 min
Total time: 175 min
Cuisine: Mexican
Ingredients: 120 g Sugar; 3 g Ground star anise; 60 g Toasted sesame seeds; 3 pzas Eggs; 50 g Melted butter for glazing; 500 g Plain flour; 120 ml Warm milk; 7 g Active dried yeast; 60 g Sugar for sprinkling; 1 naranja Orange zest; 5 g Salt; 100 g Butter at room temperature

175 min (150 prep + 25 cook) Medium 10 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Oaxacan Day of the Dead bread with toasted sesame seeds, a Día de Muertos tradition.

About this recipe

Oaxacan hojaldras are the Day of the Dead bread of Oaxaca state, distinct from the pan de muerto of central Mexico in their flat round roll shape, richer dough with egg and butter, and their characteristic coating of toasted sesame seeds over a sugar glaze, which gives them a crisp texture and a toasted seed aroma contrasting with the softness of the inner crumb. They are made only during the days preceding 1 and 2 November for the Day of the Dead altars and offerings.

History & Origin

Pan de muerto has its roots in the fusion between pre-Hispanic funerary offerings and the Christian tradition of bread as an offering brought by Spanish evangelisers in the sixteenth century. In Oaxaca the local variant, the hojaldra, differs from pan de muerto of central Mexico in not carrying the characteristic little dough bones on top. Sesame seeds, introduced by Arab-Spanish merchants during the colonial period, became the distinctive hallmark of Oaxacan bread. The bakeries of the Tlacolula market produce hundreds of hojaldras daily during the season of the dead, a celebration declared Intangible Cultural Heritage by UNESCO.

Estimated cost

£4.50

Total cost

£0.45

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

Protein

44g

Carbohydrates

12g

Fat

1.5g

Fibre

160mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Dissolve the yeast in the warm milk with a tablespoon of sugar. Leave to rest for 10 minutes until frothy.
2
Mix flour, sugar, salt, orange zest and anise. Add the eggs, butter and yeast mixture. Knead for 12-15 minutes until the dough is smooth and elastic.
💡 The dough should pass the windowpane test: when stretched it should become translucent without tearing.
3
Cover with cling film and leave to prove in a warm place for 1.5 hours until doubled in size.
4
Divide the dough into 10 portions of ~100 g. Shape into round rolls and place on greased trays spaced 5 cm apart. Flatten slightly. Prove for a further 40 minutes.
5
Preheat the oven to 175°C. Bake for 22-25 minutes until golden.
6
While still warm, brush with melted butter, sprinkle with sugar and cover with toasted sesame seeds pressing so they adhere. Cool on a wire rack.
💡 The sesame seeds must be applied while hot so they stick well.