Jasiel Barocio

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Recipe of Pan de Muerto Typical Mexican

Pan de Muerto Typical Mexican

15 mins
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The bread of the dead is a delicious bread typical of Mexico, similar to the kings' twist. You have to try this recipe for bread of the dead.
Learn more about Jasiel Barocio


10 portions
  • 2 cups wheat flour, sifted
  • 1 cup butter, melted
  • 100 grams lard, vegetable
  • 7 egg yolks
  • 1/3 cups Water, cold
  • 2 tablespoons anise, prepared
  • 2 tablespoons yeast powder
  • 100 grams orange zest
  • 1 tablespoon salt


In the plastic container dissolve the yeast in the warm water and add the necessary flour to form a paste of approximately 15 tablespoons. Make a ball with the pasta and leave to ferment near the heat until it doubles its size (more or less between half an hour and an hour and a half)
On a flat surface, loosen the flour with the help of the strainer, removing a tablespoon, Make a source in the center and gradually add 15 tablespoons of sugar, salt, 2 whole eggs, 7 yolks, orange blossom tea , anise tea, orange zest, butter and margarine.
With clean hands, knead for 20 minutes, taking the dough from the ends and bringing it to the center. To this dough add the fermented dough of the first step and continue kneading (form an elongated ball and take one of its ends and whip the other on the board as if it were a hammer, then join the end that was whipped with the one in the hand and whip again, repeat this process four times until bubbles are formed, the dough feels like plastic and breaks easily from the table).
Form a ball with the dough, spread it with a little vegetable butter and place it inside the pan, then cover with a damp cloth and let it rest in a warm place until it doubles its volume (two and a half hours approx.) Expose it to the sun or on the stove off.
As time has passed, knead lightly again and set aside 2 cups of the dough to form the bones and the ball above.
Place the dough on the tray greased with shortening and give the shape of an oval. For 30 minutes, let it rest next to the bones and the ball.
Since the half hour has passed, beat the remaining egg with the fork and with this one hit the ball and the bones; Bake in preheated oven at 200 C for 15 minutes, bake for 15 minutes at the same temperature, then reduce to 170C and leave in the oven until it is fully cooked (approximately 10 minutes more).
To varnish mix in a well, the spoonful of flour that was reserved in step No. 1 along with a tablespoon of sugar and two cups of water; put on the fire to form a syrup. Once it is cold, varnish the bread and sprinkle with sugar.


Serve in a wide dish decorated around with petals of cempasuchil


It can be accompanied with coffee or tea.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (5)
Agus Skywalkers
06/10/2019 07:56:12
Muy buena la explicación
Socorro Robles
13/09/2019 16:45:55
Me gustaría conocer la receta del pan de muerto, doy un 10
Alfredo Ochoa
30/10/2018 17:27:23
Disculpa mi ignorancia pero tu reset-a esta no muy completa porque primero mantequilla y luego margarina , luego 15? Cucharadas de azúcar podrías ser más claro muchas gracias ? Y feliz día de muertos ??
Jose Esteban Lucho
21/09/2015 13:16:57
A través de Android bien
10/09/2015 12:50:11
falta ingredientes falto la esencia de azahar

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