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Lucha Ancestors - without disclaimer.jpg



pan de muertos.jpg


Prep Time: 25 mins
Cook Time: 45 mins
Additional Time: 2 hrs
Total Time: 3 hrs 10 mins
Servings: 12
Yield: 1 large round loaf



  • ¼ cup milk

  • ¼ cup margarine

  • ¼ cup warm water (110 degrees F/45 degrees C)

  • 3 cups all-purpose flour

  • ¼ cup white sugar

  • 2 teaspoons anise seed

  • 1 ¼ teaspoons active dry yeast

  • ½ teaspoon salt

  • 2 eggs, beaten

  • 1 tablespoon orange zest


  • ¼ cup white sugar

  • ¼ cup orange juice

  • 2 teaspoons orange zest

  • 2 tablespoons white sugar


  1. Make bread: Heat milk and margarine in a medium saucepan over low heat until margarine melts. Remove from heat and add warm water. Mixture should be around 110 degrees F (43 degrees C).

  2. Combine 1 cup flour, sugar, anise seed, yeast, and salt in a large bowl. Beat in warm milk mixture, then add eggs and orange zest; beat until well combined. Stir in 1/2 cup flour and continue adding more flour until dough is soft.

  3. Turn dough out onto a lightly floured surface; knead until smooth and elastic. Place dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.

  4. Punch dough down and shape into a large round loaf with a round knob on top. Place dough onto a baking sheet; loosely cover with plastic wrap. Let rise in a warm place until just about doubled in size, about 1 hour.

  5. Preheat the oven to 350 degrees F (175 degrees C).

  6. Bake in the preheated oven until golden brown, 35 to 45 minutes. Cool slightly before brushing with glaze.

  7. Make glaze: Combine 1/4 cup sugar, orange juice, and orange zest in a small saucepan. Bring to a boil over medium heat and boil for 2 minutes. Brush glaze over top of warm bread. Sprinkle with 2 tablespoons sugar.


You may substitute 1/2 teaspoon anise extract for the anise seeds.

Image by Gerardo Covarrubias
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