Pan de Muerto
Baker Dora Martinez of Panecito KaLe | Nashville, TN
Adapted by StarChefs | May 2026 | Photo: Will Blunt
INGREDIENTS
Totomoxtle Sugar:
Yield: 2 cups
8 dried corn husks
200 grams granulated sugar
To Assemble and Serve:
Yield: 2 loaves
180 milliliters whole milk
7 grams active dry yeast
150 grams whole eggs
100 grams granulated sugar
8 grams orange zest
500 grams all-purpose flour
10 grams kosher salt
100 grams softened butter
60 grams melted butter
METHOD
For the Totomoxtle Sugar:
In a sauté pan over medium heat, toast husks 2 minutes on each side. Let cool. Break into smaller pieces and transfer to a food processor. Add sugar and pulse until just combined. Strain to remove large fibers. Transfer to an airtight container and reserve.
To Assemble and Serve:
Heat oven to 350°F. In a saucepan over medium heat, bring milk to 110°F. Transfer to a stand mixer fitted with a dough hook attachment. Add yeast and let bloom 10 minutes. Add eggs, sugar, and orange zest. Mix on medium speed until just combined. Add flour and salt. Mix on medium speed until just combined. Mix additional 10 minutes on medium-low speed until dough is smooth. Working in batches, add softened butter. Knead until dough is elastic and tacky. Transfer to a greased bowl and cover. Let sit 60 minutes, or until dough has doubled in size. Transfer to a floured work surface. Using a pastry cutter, portion 100 grams of dough and set aside. Shape remaining dough into two equal-sized halves. Use reserved dough to create bone-shape strips across each loaf and design in desired style. Transfer to a parchment-lined baking tray. Let proof 30 minutes. Bake 25 minutes, or until golden brown. While warm, brush loaves with melted butter. Generously dust with Totomoxtle Sugar. Transfer to serving plate.
