Soft, sweet, and citrusy Halloween Pan de Muertos, perfect for Día de los Muertos and spooky fall parties.

Scale

¼ cup milk

¼ cup butter

¼ cup warm water (110°F)

3 cups all-purpose flour

¼ cup white sugar

2 tsp anise seed (or ½ tsp anise extract)

1¼ tsp active dry yeast

½ tsp salt

2 large eggs, beaten

1 tbsp orange zest

Glaze:

¼ cup white sugar

¼ cup orange juice

2 tsp orange zest

2 tbsp white sugar (for sprinkling)

1. Heat milk and butter in a pan until melted. Add warm water.

2. In a large bowl, mix 1 cup flour, sugar, anise, yeast, and salt. Stir in milk mixture, eggs, and zest.

3. Add remaining flour gradually. Knead for 10 minutes until smooth.

4. Place in a greased bowl, cover, and let rise 1–2 hours.

5. Punch down, shape into loaf with crossbones and knob.

6. Let rise again for 1 hour.

7. Bake at 350°F for 35–45 minutes until golden.

8. Boil glaze ingredients for 2 minutes. Brush over warm bread and sprinkle sugar.

Use colored Halloween sugar for decoration.

Store unglazed for freezing.

Glaze adds shine and citrus boost.

Keywords: Halloween Pan de Muertos, Pan de Muerto recipe, Día de los Muertos bread