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–+ servings
This chocolate pan de muerto, or Day of the Dead bread is a special treat made for the Mexican holiday Dia de los Muertos.
Kate Ramos

Chocolate Anise Pan de Muerto Recipe

The prep and cooking times are not that long, but the bread does need about 3 hours to rise, so plan ahead.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 1 large loaf (about 10-12 servings)
Ingredients Method

Ingredients
  

  • 1/2 cup whole milk
  • 2 1/4 cups bread flour divided
  • 2 1/4 teaspoons 1 package dried yeast
  • 1 teaspoon anise seeds
  • 4 tablespoons softened butter
  • 5 tablespoons granulated sugar
  • 4 large eggs divided
  • 1/4 cup cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup chocolate chips

Method
 

  1. Heat milk until just warm (105°F-115°F). Pour into the bowl of a stand mixer fitted with the paddle attachment. Add 1/4 cup of flour and yeast and mix to combine. Let sit 30 minutes.
  2. Place anise seeds in a dry frying pan and toast over medium heat until fragrant, about 3-4 minutes. Remove from pan and cool.
  3. Add butter and 4 tablespoons of the sugar to the yeast mixture and beat until smooth. Add 3 eggs, one at a time, letting the first one incorporate completely before adding the next.
  4. Add remaining flour, cocoa, anise seeds, and salt. Switch to the dough hook attachment and knead on medium speed for 8 minutes. You may need to add more flour if the dough seems too sticky, this is all going to depend on the flour you're using and the weather, etc. Add flour 1/4 cup at a time until the dough pulls away from the side of the bowl, but just barely.
  5. Remove dough to a clean work surface and flatten. Sprinkle chocolate chips on top and fold dough over to enclose them. Knead dough to incorporate chocolate chips, about 2 minutes, then form into a ball. Try not to use any extra flour if possible.
  6. Grease a large bowl, place dough in bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 2-3 hours.
  7. Heat oven to 350°F and arrange a rack in the lower third of the oven. Remove dough to a clean work surface and cut off 1/4 of the dough. Form the larger piece of dough into a ball and place on a baking sheet covered in parchment paper.
  8. Cut the smaller piece of dough in half then remove a little bit from each half for the skull. Roll the remaining pieces into bone shapes keeping the ends a bit bigger than the middle.
  9. Beat the remaining egg and brush the large round with egg wash. Criss-cross the 'bones' over the top and brush those with egg as well, pressing gently to attach. Place the 'skull' on the very top of the loaf where the bones cross and brush with egg wash. Sprinkle loaf with remaining tablespoon of sugar. Cover with a kitchen towel and let rise 30 minutes.
  10. Bake until bread sounds hollow when you tap on the side and is firm to the touch, about 40 minutes. Remove to a wire rack and let cool at least 30 minutes before slicing.

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