Pan de Muerto Bread in 25 Minutes
Soft, pillowy Mexican bread with bright orange zest and anise, baked until golden with a signature sugar-bone topping. Faster than traditional versions using rapid yeast and high heat.
- Total time
- 25 min
- Servings
- 6
- Calories
- 285
- Protein
- 6g
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp instant yeast
- 1 tbsp orange zest (1 medium orange)
- ½ tsp anise seeds, lightly crushed
- 4 tbsp butter, melted
- 2 whole large eggs
- 4 tbsp granulated sugar, divided (2 tbsp for dough + 2 tbsp for topping)
Instructions
- 1
Whisk flour, yeast, 2 tbsp sugar, zest, and anise in a bowl. Make a well in the center.
- 2
Pour melted butter and eggs into the well. Mix with a wooden spoon until a shaggy dough forms.
- 3
Knead dough in the bowl for 3 minutes until smooth and elastic, adding 1 tbsp water if too dry.
- 4
Shape dough into a round loaf. Place on a parchment-lined baking sheet, cover loosely with plastic.
- 5
Let rise in a warm spot for 8–10 minutes until puffy. Preheat oven to 400°F.
- 6
Brush top with melted butter, sprinkle 2 tbsp sugar over it, and bake for 12–14 minutes until deep golden.
Tools you’ll need
- medium mixing bowl
- wooden spoon
- baking sheet
- parchment paper
- plastic wrap
- pastry brush
- oven (preheated to 400°F)
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