---
title: Traditional Pan de Muerto (Day of the Dead Bread)
author: Lil' Libros
servings: 6
prep_time: 2h
cook_time: 25m
tags:
  - bread
  - holiday
  - mexican
  - baking
  - traditional
source: Lil' Libros
---

[-- Starter (Esponja) --]

In a small bowl, whisk @bread flour{1/3%cup}, warm @whole milk{1/4%cup}, @instant dry yeast{1/2%tbsp}, and @sugar{1%tsp}. Cover and let rest until doubled and bubbly, about ~starter rise{20%minutes}.

[-- Dough --]

In a #stand mixer bowl{}, combine @bread flour{3%cups}, @granulated sugar{1/2%cup}, @eggs{2}, @egg yolks{2}, @fine salt{1%tsp}, @instant yeast{1/4%tbsp}, and the bubbly starter mixture.

Attach dough hook and knead on low speed. Halfway through kneading, add finely grated @orange zest{2%tsp} and softened @unsalted butter{1/2%cup}.

Continue kneading on medium-high speed until dough is smooth, supple, and passes windowpane test, about ~knead{15%to 20%minutes}.

Shape dough into a ball and place in a lightly greased bowl. Cover and let proof in a warm spot until doubled, about ~proof{1.5%hours}.

[-- Shaping & Baking --]

Divide dough into 6 equal portions (about 100g each), setting aside the remaining dough for decorations.

Shape the 6 portions into round balls and arrange on a parchment-lined #baking sheet{}.

With remaining dough, roll small pieces into "bones" (huesitos) and small round skull balls with your fingers. Cross two bones over each dough ball and place a small ball on top.

Cover loaves loosely with plastic wrap and let rise in a warm spot until doubled, about ~second rise{1%to 1.5%hours}.

Preheat oven to 350°F (175°C). Bake loaves until golden brown, about ~bake{25%minutes}.

Remove from oven and let cool for ~cool{10%minutes}.

Brush warm loaves with melted @unsalted butter{3%tbsp} and generously dust tops with @granulated sugar{1/2%cup}.\n