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Day of the Dead Bread: Pan de Muertos by Karen Hursh Graber © 2006

This is a version of the bread that is made for the November 2 celebration known as the Día de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals.

Ingredientes - Ingredients:

  • Una taza y media de harina - 1 1/2 cups of flour
  • Media taza da azúcar - 1/2 cup of sugar
  • Una cucharadita de sal - 1 teaspoon of salt
  • Una cucharada de semillas de anís - 1 tablespoon of anise seed
  • Dos paquetitos de levadura - 2 packets of dry yeast
  • Media taza de leche - 1/2 cup of milk
  • Media taza de agua - 1/2 cup of water
  • Media taza de mantequilla - 1/2 cup of butter
  • Cuatro huevos - 4 eggs
  • Entre tres y cuatro y media tazas de harina - from 3 - 4 1/2 cups of flour


Mix all dry ingredients together except the 3 - 4 1/2 cups of flour.

In a small pan, heat the milk, the water, and the butter. Add the liquid mixture to the dry mixture.

Beat well.

Mix in the eggs and 1 1/2 cups of flour. Beat well.

Put in the rest of the flour, little by little.

Knead the mixture on a floured board for 9 - 10 minutes.

Put the dough in a greased bowl and allow it to rise until it has doubled in size (about an hour and a half at sea level).

Punch the dough down and reshape it with some "bone" shapes on top to decorate it.

Let it rise another hour.

Bake at 350 degrees F (175 degrees C) for about 40 minutes.

After baking, sprinkle it with confectioner's sugar and colored sugar.


Mezcle todos los ingredientes secos menos las 3 - 4 1/2 tazas de harina.

En una olla caliente la leche, el agua y la mantequilla. Añada la mezcla líquida a la mezcla de ingredientes secos.

Bátalo bien.

Agregue los huevos y una taza y media de harina. Bátalo bien.

Agregue el resto de la harina poco a poco.

Sobre una tabla enharinada, amase por unos 9 - 10 minutos la mezcla.

Ponga la masa en un recipiente engrasado, y deje que levante hasta que haya doblado su tamaño (aproximadamente hora y media al nivel del mar).

Para que la masa se encoja, déle puñetazos y fórmela de nuevo con unos "huesos" de masa encima para decorarla.

Deje que levante una hora más.

Hornee a 350 degrees F (175 degrees C) por unos 40 minutos.

Después de hornearlo, espolvoréele azúcar glas y azúcar coloreado.

More Día de los Muertos articles on MexConnect

Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2008
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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