Mexican “Pan de muerto”




45 Minutes


5-6 Serving


  • 2 cups of almond milk
  • 4 ½ cups Morama all-purpose flour
  • 1/2 cup of oil neutral flavor
  • 4 ½ tsp fast-acting yeast
  • 3/4 cup sugar
  • 1/2 tsp of salt
  • 1 tbsp grated orange zest


  • Preheat the oven to 350 ° F (180 ° C).
  • Heat the milk and oil to 95ºF (35ºC). It must be warm.
  • Put the flour in a bowl of an electric mixer and make a well in the middle. Sprinkle with sugar and yeast. Add the almond milk and hot oil and beat on low speed with the dough attachment. Add the rest of the ingredients and mix well. Put the dough in a very well greased bowl.
  • Cover and let the dough rise for an hour.
  • Prepare a baking sheet with a silicone mat or greaseproof paper. Put the dough on the tray and separate three small pieces, with the rest form a ball. The dough is sticky, flour your hands so it doesn't stick.
  • With one piece of dough form a ball, and with the other two form two logs. Lay the logs in the shape of an X on the large piece of dough and place the small ball on top.
  • Bake for 30 minutes.
  • Take it out when it's ready and enjoy!