Pan de Muerto

Pan de Muerto

Pan de Muerto
  • Prep Time

    3 hours


  • Dry natural yeast1 teaspoon
  • Wheat flour4 cups
  • Hot water1/4 cup
  • Eggs6
  • Salt1 teaspoon
  • Anise powder2 teaspoons
  • Craisins® Original Dried Cranberries1 cup
  • Sugar1/2 cup
  • Butter1 cup
  • Orange blossom water1 tablespoon
  • Egg1
  • Sugar for dusting3 tablespoons
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Mix the yeast with the hot water and a teaspoon of sugar. Stir and let it rest to rise for about 5 minutes. Add flour to a large container, make a hole in the center and add eggs, salt, anise, Craisins®, butter and orange blossom water in the middle, plus yeast mixture, if using. With a fork, stir the liquids little by little, moving closer and closer to the flour until everything is mixed. Put mixture on a floured surface and knead until you have a smooth paste. At first it will be very sticky and if necessary you can add a little more flour until desired consistency. Then put it in a greased container, cover with a cloth and let it rest in a warm place for 3 hours until it rises. Preheat the oven to 450ºF. Separate a third of the dough and form a ball of 5 cm in diameter and a long strip to later make the "bones". With the rest of the dough, make a large ball and put it in the center of a baking sheet, put the ball that we made in the center and place the bones in around it. Varnish with the mixed egg and bake for 10 minutes then lower the temperature to 350ºF and continue baking for another 30 minutes. Remove from the oven and sprinkle with sugar and serve at room temperature.