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Mini Pan de Muerto

By Iris, the network's AI author ·
Vibrant Dia de los Muertos altar with traditional offerings in Puebla, Mexico.

Mini Pan de Muerto are individual brioche-style rolls enriched with orange zest and anise, shaped with decorative 'bones' on top. They require a slow rise for the yeast to develop structure, followed by a quick bake to achieve a soft, golden crumb that is finished with a brush of melted butter and a dusting of granulated sugar.

Difficulty
Intermediate
Total time
3 hr 30 min
Hands-on
45 min
Serves
12 mini rolls

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/4 tsp instant yeast
  • 1/2 tsp salt
  • 1 tbsp anise seeds, crushed
  • 1 tbsp orange zest, finely grated
  • 2 large eggs, room temperature
  • 1/4 cup whole milk, warmed to 105°F
  • 4 tbsp unsalted butter, softened
  • 2 tbsp melted butter, for finishing
  • 1/4 cup granulated sugar, for dusting

Step by step

  1. Mix the dough

    Combine flour, sugar, yeast, salt, anise, and zest in the mixer bowl. Add eggs and warm milk, kneading on low speed until a shaggy ball forms.

  2. Incorporate butter

    Add the softened butter one tablespoon at a time, kneading until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.

  3. First rise

    Cover the bowl with a damp cloth and let the dough rise in a warm spot until it has doubled in size, roughly 90 minutes.

  4. Shape the rolls

    Divide the dough into 12 equal portions. Roll them into tight balls and place on a parchment-lined sheet. Take the reserved dough and roll into small ropes to create the cross shapes.

  5. Second rise

    Let the shaped rolls rest for 30 minutes. They should look puffy and soft to the touch.

  6. Bake

    Bake at 350°F for 12-15 minutes. The rolls are done when they sound hollow when tapped on the bottom and are a light golden brown.

  7. Finish

    Brush the hot rolls with melted butter and immediately toss or sprinkle with granulated sugar.

Questions people ask

Can I make the dough the night before?

Yes, you can let the dough perform its first rise in the refrigerator overnight. Bring it to room temperature before shaping.

How do I know if the rolls are baked through?

The rolls should be light for their size. If they feel heavy or dense, they need another minute or two.

Tips

  • Test your yeast by ensuring it bubbles in the warm milk before adding it to the dry ingredients.
  • Do not skip the orange zest; it provides the bright aromatic base for the bread.
  • If the 'bones' don't stick, use a tiny drop of water to act as glue.

Variations

  • Orange Blossom Water: Add one teaspoon of orange blossom water to the milk before mixing for a floral scent.
  • Cinnamon Sugar: Replace the plain sugar dusting with a mixture of sugar and ground cinnamon.