Where does Pan de muerto come from?

Pan de muerto — country of origin: Mexico.

What is Pan de muerto made of?

Flour, egg, butter, sugar, milk, yeast, orange peel, anise seed.

Which allergens does Pan de muerto contain?

Contains cereals and gluten-containing products. Contains eggs and egg products. Contains milk and milk products (including lactose).

Pan de muerto

A sweet enriched bread from Mexico, shaped into a round loaf with bone-like strips and sugar-coated, traditionally baked for the Day of the Dead (Día de Muertos).

Also known as: bread of the dead · pan de muerto Mexican sweet bread · Día de Muertos bread

Allergens & declarations

Contains

Cereals (gluten)

Wheat

Contains cereals and gluten-containing products

Egg

Contains eggs and egg products

Milk (including Lactose)

Contains milk and milk products (including lactose)

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Pan de muerto is a sweet, enriched egg-and-butter bread from Mexico, baked in a round loaf decorated with strips of dough shaped like bones and a top coat of sugar. It is made in large quantities in the weeks before the Day of the Dead on 1 and 2 November.

What it really is

Pan de muerto is a yeasted sweet bread made from wheat flour, eggs, butter, sugar and milk, flavoured with orange zest and aniseed. The dough is kneaded, left to rise, divided into a round body with two or more crossed or arched strips on top, and baked until golden. While still warm it is brushed with melted butter and rolled in or dusted with sugar.

It is a different thing from a plain sweet milk loaf or a Spanish-style brioche: the orange and anise flavour, the bone-shaped decoration and the sugar coating are what identify it. Regional versions add anise seed, orange blossom water or a sprinkle of red-tinted sugar, and some bakeries fill or top the loaf with extra sugar decoration, but the classic form is a plain round loaf with bone strips.

How it's served

Served at room temperature or lightly warmed, usually with coffee or hot chocolate.
Traditionally eaten during the Day of the Dead season and placed on home altars (ofrendas) as an offering.
Torn or sliced and eaten at breakfast or as a snack.
Sold in bakeries (panaderías) across Mexico from late October until early November.

Name it as pan de muerto and list wheat flour, eggs, butter, milk and orange zest, with anise seed if used.
Flag the allergens: WHEAT, EGGS and MILK, and say whether the loaf contains nuts or other fillings.
State whether the loaf is plain with sugar coating or topped with extra sugar bones.
Describe the size and whether it is served whole, sliced or as individual rolls.

Typical ingredients

Put it on your menu with Menuella

Frequently asked questions

What is Pan de muerto?: A sweet enriched bread from Mexico, shaped into a round loaf with bone-like strips and sugar-coated, traditionally baked for the Day of the Dead (Día de Muertos).
Where does Pan de muerto come from?: Pan de muerto — country of origin: Mexico.
What is Pan de muerto made of?: Flour, egg, butter, sugar, milk, yeast, orange peel, anise seed.
Which allergens does Pan de muerto contain?: Contains cereals and gluten-containing products. Contains eggs and egg products. Contains milk and milk products (including lactose).
What is Pan de muerto also known as?: Bread of the dead, pan de muerto Mexican sweet bread, Día de Muertos bread.