Easy Pan de Muerto or Bread of the Dead is a delicious way to celebrate the Mexican holiday of ‘Day Of The Dead’. This orange-scented sweet bread, decorated with knobby ‘bones’ and covered in sugar, is lovely with a hot cup of coffee or Mexican hot chocolate.
1 can (12-ounces) refrigerated large size crescent rolls (8 count), I used Pillsbury Grands!
Finely grated zest of 1 orange
¼ cup orange juice
¼ cup milk
½ cup sugar
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Set aside.
On a lightly floured surface, unroll the crescent dough.
Remove two crescent sections and set them aside.
Flatten the remaining crescent sections and sprinkle the grated orange zest evenly on top of the dough.
Use your hands to shape the dough into a ball and place it on the prepared baking sheet.
In a small bowl, whisk together the orange juice and milk.
Use a pastry brush to lightly brush the milk mixture over the top of the bread.
With a pizza cutter, slice the reserved crescent sections in half so that you have four pieces.
Shape each strip into a log that will stretch over the top of the round loaf. Use your fingers to roll the strip creating thicker and thinner parts to it forming four little ‘knobs”.
Place the shaped logs on top of the round bread to form an ‘X’.
Brush the ‘X’ with the milk mixture.
Sprinkle the sugar liberally on top of the bread.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Remove from the oven and allow to cool for 5 minutes on the baking sheet.
Remove the bread to a wire rack to cool completely.
Slice each round into four (4) pieces and serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: Mexican
Keywords: easy Pan de Muerto, Bread of the dead, Day of the dead, easy bread recipes, croissant dough, refrigerated crescent dough, kid-friendly recipes