DessertsHard

Day of the Dead Bread

Name: Day of the Dead Bread
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 2 tbsp Orange blossom water; 150 g Sugar; 500 g Plain flour; 4 Eggs; 80 ml Warm milk; 20 g Fresh yeast; 120 g Butter; 2 tbsp Orange zest; 0.5 tsp Salt

5.0(1 rating)

70 min (40 prep + 30 cook) Hard 8 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 10 Feb 2026 · Updated: 22 Jun 2026

A soft, orange blossom-scented sweet bread made for Day of the Dead.

About this recipe

Pan de muerto is a soft, pillowy sweet bread perfumed with orange blossom water and orange zest, decorated with bone-shaped dough pieces and dusted with sugar. It's baked throughout October and November for Mexico's Day of the Dead celebrations.

History & Origin

Pan de muerto is the most important ritual bread in Mexico, created to honour the deceased during Día de Muertos (Day of the Dead), a celebration declared Intangible Cultural Heritage of Humanity by UNESCO. Its 'little bones' made of dough represent the bones of the dead, and the small ball on top symbolises the skull. Before the Conquest, the Aztecs offered amaranth bread with human blood to the gods; Spanish friars created this wheat-based version as a substitute. Every bakery in Mexico has its own secret recipe, but the unmistakable aroma of orange blossom and orange is always present.

Estimated cost

£8.21

Total cost

£1.03

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

Protein

45g

Carbohydrates

14g

Fat

Fibre

150mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Dissolve the yeast in the lukewarm milk with a tablespoon of sugar. Leave to rest for 10 minutes until bubbly.
2
Mix the flour with the sugar and salt. Make a well and add the eggs, melted butter, activated yeast, orange blossom water and orange zest.
3
Knead for 15 minutes until you have an elastic, soft dough that does not stick to your hands.
💡 The dough will be sticky at first; resist the temptation to add more flour.
4
Cubre la corn dough (masa) y deja fermentar en un lugar warm durante 1.5-2 hours until duplique su tamaño.
5
Knock back the dough. Set aside a quarter for decorations. Shape the rest into a large ball and place it on a greased baking tray. With the reserved dough, form the little bones and the central knob. Attach them with beaten egg.
6
Deja fermentar 45 minutes more. Hornea a 180°C durante 25-30 minutes until esté dorado.
7
Brush with melted butter as soon as it comes out of the oven and sprinkle generously with sugar.

Have you tried this recipe?

Tell us how it turned out. Your feedback helps other cooks.

Leave a review

Mexican Desserts You Can Make with UK Supermarket Ingredients

Mexican Desserts Beyond Churros: Sweet Treats to Discover

Rate this recipe

Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.