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Best Kid-Approved Pan de Muerto: Budget-Friendly Sweet Bread

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A budget-friendly, kid-approved version of the traditional Mexican pan de muerto, made with simple pantry ingredients like all-purpose flour, butter, and orange zest. This soft, orange-scented sweet bread is perfect for Día de Muertos or any day you crave a comforting, nostalgic treat.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 teaspoon salt
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, warm (about 110°F)
  • 1/3 cup (75g) unsalted butter, softened
  • Zest of 1 large orange
  • 1/4 cup (60ml) fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons melted butter (for brushing after baking)
  • 2 tablespoons granulated sugar (for sprinkling on top)
  • Optional: orange zest or sprinkles for decoration

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (about 110°F) with 1 tablespoon of sugar and the yeast. Let sit for 5-10 minutes until foamy.
  2. Mix dry ingredients: In a large bowl, whisk together remaining sugar, flour, and salt. Make a well in the center.
  3. Combine wet ingredients: Add activated yeast mixture, eggs, orange zest, orange juice, and vanilla extract to the well. Mix until a shaggy dough forms.
  4. Add butter: Add softened butter one tablespoon at a time, mixing until fully incorporated. The dough will be sticky but will come together.
  5. Knead the dough: Knead on a lightly floured surface (or with a dough hook) for 8-10 minutes until smooth, elastic, and slightly tacky.
  6. First rise: Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
  7. Shape the dough: Punch down dough. Divide into two pieces (2/3 for base, 1/3 for decorations). Shape the larger piece into a round loaf on a parchment-lined baking sheet. Roll the smaller piece into a rope, cut into 4 pieces, roll into thin logs, and arrange in a cross pattern on top. Place a small ball of dough in the center for the ‘skull’.
  8. Second rise: Cover shaped loaf and let rise for 30-40 minutes until puffy.
  9. Bake: Preheat oven to 350°F (175°C). Brush with beaten egg wash. Bake for 25-30 minutes until deep golden brown and hollow when tapped. Tent with foil if browning too quickly.
  10. Finish: Brush hot bread with melted butter and sprinkle with granulated sugar. Cool on baking sheet for 5 minutes, then transfer to a wire rack. Let cool at least 20 minutes before slicing.

Notes

Use room-temperature eggs for best results. Don’t overheat the milk (over 120°F kills yeast). The dough is forgiving—even if slightly under-kneaded, the bread will be soft. For a dairy-free version, substitute vegan butter and almond milk. For gluten-free, use a 1:1 gluten-free flour blend. The bread keeps at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pan de muerto, sweet bread, Día de Muertos, budget-friendly, kid-approved, orange bread, Mexican bread

Find it online: https://bitesienna.com/best-kid-approved-pan-de-muerto-budget-friendly-sweet-bread/