Bake
Pan de Muerto (Bread of the Dead)
Popular on Food52
11 Reviews
Runnercat
October 20, 2024
Help me please! I followed this recipe to a T. The outside burned all the way around and inside was slightly raw. I did the foil trick at 22 minutes. It was slightly more than golden at this point. And left the foil for 10 min. Oven was at 350.
The part that was cooked was on point ! What can I do to perfect this pan ???
The part that was cooked was on point ! What can I do to perfect this pan ???
kylemdo
October 31, 2022
I love this recipe. I made it last year and I’m making it today. It reminds me of brioche bread but better. As Fany mentions in the video, cinnamon is also a tasty addition to the topping. We share this with family and friends to place on their alters and enjoy as they choose. This is our home’s forever Día de Muertos recipe.
LeslieGibson
December 12, 2021
Well, Erika is obviously a vile human being. The recipe is delicious and so happy it could be shared with us. Made it for my Latin/Mexican coworkers to show my appreciation for them and they loved it! I think it’s a great way to show them that they are welcome and valued and heard in our society!
Gabrielamdof
November 15, 2021
This recipe is great. However, in a second attempt, I substituted the bread flour for all purpose flour and liked the consistency better, added a little bit more sugar and the zest of a whole orange. Also, rosemary is a great addition and it’s how they do it in Rosetta Bakery in Mexico City. I also divided the dough into four breads and thought it looked better than if I had done only two.
Do follow Fanny’s recommendation of putting foil on top of the breads for the last 10 minutes, otherwise they can get very stiff after a few days after being baked.
Do follow Fanny’s recommendation of putting foil on top of the breads for the last 10 minutes, otherwise they can get very stiff after a few days after being baked.
dcl121486
November 3, 2021
I made this bread over the weekend and I am adding this recipe to my forever stash! It is so light, delicate, and delicious. Next time I make it I will add more zest and less blossom water. The dough is so satisfying to work with, it is just gorgeous. Watching the video made tackling this new bread do-able and exciting. Thank you for sharing!
swiens
October 30, 2021
I made Pan de Muerto for the first time using this recipe and it came out perfectly! The video that goes with it is incredibly helpful for technique and knowing what the consistency of the dough should be. I’ll be sharing the bread with some Mexican friends tomorrow and I’m confident that they’ll love it as much as I do.
ninadora
October 29, 2021
Well, that was delicious! It is so soft and pillowy. The flavor of the orange blossom and zest was just so good. I was not sure I would like the sugar on top but it was really lovely with the lightly sweetened bread.
Liz S.
October 26, 2021
I ordered orange blossom water after watching the youTube video of Fany making this bread. I HIGHLY recommend the video!! She shows dough consistency and explains all beautifully and at a great pace for learning.
Lawyerjen
October 22, 2021
For the past several years, I have used a similar Fany Gerson recipe for Pan de Muerto, and it always comes out beautifully! The combination of orange zest and orange blossom water is truly delightful. Looking forward to trying this one this year.
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