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Cozy Pan de Muerto with Orange Zest and Anise

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This cozy pan de muerto with orange zest and anise is a soft, fluffy bread filled with the warm, floral aroma of orange and anise. It’s a perfect treat for Día de Muertos or any cozy weekend, and it’s surprisingly forgiving for beginners.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • ½ cup (120ml) warm milk (whole or 2%)
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • 2 tablespoons orange zest (from about 2 large oranges)
  • 1 ½ teaspoons anise seeds
  • 1 teaspoon fine sea salt
  • For the topping: 1 extra egg (for egg wash), ¼ cup granulated sugar mixed with 1 teaspoon orange zest

Instructions

  1. Bloom the Anise & Activate the Yeast: In a small saucepan, combine warm milk and anise seeds. Heat over low heat until milk is warm (about 110°F). Remove from heat and let steep for 5 minutes. Sprinkle yeast over milk and let sit for 5-10 minutes until frothy.
  2. Cream the Butter and Sugar: In a large mixing bowl, beat softened butter and sugar together until light and fluffy (2-3 minutes). Scrape down sides.
  3. Add the Eggs and Orange Zest: Add eggs one at a time, beating well after each. Mix in orange zest until smooth and creamy.
  4. Combine Wet and Dry: In a separate bowl, whisk together flour and salt. Add half the flour mixture to the butter mixture and mix on low until just combined. Add the yeast-anise milk mixture and mix again. Add remaining flour and mix until a shaggy dough forms.
  5. Knead the Dough: Switch to dough hook and knead on medium-low for 8-10 minutes (or 12-15 minutes by hand) until dough is smooth, elastic, and pulls away from the bowl. Dough should be soft and slightly tacky.
  6. First Rise: Shape dough into a ball and place in a lightly greased bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size (1-1.5 hours).
  7. Shape the Loaf: Punch down dough. Turn out onto a lightly floured surface. Divide into two parts: ¾ for the main loaf, ¼ for decorations. Shape the large piece into a smooth round ball and place on a parchment-lined baking sheet.
  8. Create the Bones and Tear Drops: Divide the smaller piece into several pieces. Roll a few into long ropes (6-8 inches) for ‘bones’ and a few small balls for ‘teardrops’. Place bones crossing over the top of the loaf and teardrop in the center.
  9. Second Rise: Cover shaped loaf loosely with towel and let rise until puffy and almost doubled (45 minutes to 1 hour).
  10. Preheat and Bake: About 20 minutes before second rise is done, preheat oven to 350°F (175°C). Whisk extra egg with 1 tablespoon water for egg wash. Gently brush entire loaf with egg wash. Bake for 25-30 minutes until deep golden brown and loaf sounds hollow when tapped.
  11. Finish with Orange Sugar: While bread is still warm, mix ¼ cup granulated sugar with remaining 1 teaspoon orange zest. Brush top of hot bread with melted butter (optional) and generously sprinkle orange sugar all over.

Notes

For best results, use organic oranges for zest. If your yeast doesn’t get frothy, start over. The bread is even better the next day. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pan de muerto, orange zest, anise, Mexican bread, Día de Muertos, holiday bread, yeast bread, cozy bread

Find it online: https://coracooks.com/cozy-pan-de-muerto-with-orange-zest-and-anise/