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Lighter Pan de Muerto with Orange Zest and Anise

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A lighter version of the traditional Mexican Day of the Dead bread, featuring bright orange zest and subtle anise flavor. This tender, fluffy loaf uses Greek yogurt to reduce fat while maintaining its soul-soothing satisfaction.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¾ cup (180ml) warm milk (about 110°F)
  • ⅓ cup (65g) granulated sugar
  • 3 tablespoons (42g) unsalted butter, softened
  • ¼ cup (60g) plain Greek yogurt
  • 2 large eggs, at room temperature
  • 2 tablespoons orange zest (from about 2 large oranges)
  • 1 teaspoon anise seeds, lightly crushed
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons (28g) unsalted butter, melted (for topping)
  • 3 tablespoons granulated sugar mixed with 1 teaspoon orange zest (for topping)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast on top and let it sit for 5 minutes until foamy.
  2. Mix the dry ingredients: In the bowl of a stand mixer, whisk together the flour, remaining sugar, salt, and crushed anise seeds.
  3. Combine the wet ingredients: In a separate bowl, whisk together the eggs, Greek yogurt, vanilla extract, and orange zest until pale and slightly thick.
  4. Bring it together: Make a well in the dry ingredients. Pour in the yeast mixture and egg mixture. Stir with a wooden spoon until a shaggy dough forms.
  5. Knead the dough: Attach the dough hook and knead on medium-low speed for 8 minutes. Add the softened butter, one tablespoon at a time, until smooth and elastic.
  6. First rise: Shape the dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm, draft-free spot until doubled in size, about 1 to 1 ½ hours.
  7. Shape the dough: Punch down the dough. Divide into two pieces—one larger (about two-thirds) for the base and one smaller for decorations. Shape the large piece into a round loaf on a parchment-lined baking sheet.
  8. Create the decorations: Divide the smaller piece into 4 equal balls for the ‘bones’ and one small ball for the top knob. Roll each ball into a 6-inch rope. Attach them to the top of the loaf in a cross pattern, placing the small knob in the center.
  9. Second rise: Cover the shaped loaf and let rise until puffy and nearly doubled, about 45 minutes to 1 hour.
  10. Bake: Preheat oven to 350°F (175°C). Bake on the middle rack until deep golden brown and hollow-sounding when tapped, 25-30 minutes. Tent with foil if browning too quickly.
  11. Finish with the topping: As soon as the bread comes out, brush with melted butter and sprinkle with the orange-sugar mixture. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.

Notes

Don’t skip crushing the anise seeds for even flavor. If your kitchen is cold, preheat the oven to the lowest setting for 2 minutes, then turn it off and place the dough inside with the door cracked. Let the bread cool at least 20 minutes before slicing to avoid a gummy texture. The bread is even better the day after baking as flavors meld.

Nutrition

Keywords: pan de muerto, Day of the Dead bread, orange zest, anise, lighter bread, Mexican bread, fall baking

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