• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dora's Table
  • About Dora
  • Recipes
  • Ebooks
  • Cooking Classes
  • Español
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • About Dora
  • Recipes
  • Ebooks
  • Cooking Classes
  • Español
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About Dora
    • Recipes
    • Ebooks
    • Cooking Classes
    • Español
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Vegan Pan de Muerto

    Vegan Pan de Muerto

    Published: Oct 12, 2020 · Modified: Oct 25, 2021 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    This vegan pan de muerto is soft and tender, sweet, and with a hint of orange. It is made using time-honored baking techniques with vegan ingredients!

    Mashed potato mixed with the yeast mixture in red bowl
    pan-de-muerto2

    What is Pan de Muerto?

    Pan de muerto or day of the dead bread is an orange blossom scented bread in the form of a round loaf with knobs decorating the top. It is a very traditional bread that is made for el Dia de los Muertos (Dia de Muertos).

    Dough mixed in a stainless steel bowl

    El Dia de Muertos is a celebration of life and triumph over death, the intermingling of the religious beliefs of the indigenous people of Mexico, and the faith of the Spaniards that conquered them. Purple and orange tissue paper banners line altars decorated with marigold petals, colorful sugar skulls, and a bounty of fruit and vegetables.

    Dough hook inserted into dough to show stretchy consistency

    Both the indigenous people and the Church of the Spaniards believed that death was not an end, but only a passageway to another life. That is why this is a joyous occasion, a homecoming festival, and at the same time a way to mock death and the power it holds over our bodies.

    pan-de-muerto2

    Ofrendas or Altars

    A big part of the celebration is to make altars or ofrendas for those who have passed, preparing the dead’s favorite foods, and gathering at the cemetery to decorate a loved one’s grave, share a meal, and reminiscence. It is a tradition full of symbolism that truly honors the dead, those we keep in our hearts, but somehow with the passing of time fade in our memories. Pan de muerto is one of those symbols included in the altars.

    This vegan Day of the Dead bread (Pan de Muerto) is moist, airy, has a hint of orange zest, and is perfect for dipping in hot chocolate.
    pan-de-muerto2

    Pan de Muerto Meaning

    Legend says that the Spaniards began making a special bread in the form of a heart and covered in red sugar as a way to replace the human sacrifices the indigenous people of Mexico practiced. Today, the pan de muerto is not meant to resemble a heart, but instead, the round shape represents the cycle of life and death, the knob in the center represents a skull, and the four strips and knobs represent the bones of the deceased.

    pan-de-muerto2
    Bake at 350F for 40- 45 minutes. Brush with butter and sprinkle with sugar.

    The Recipe: Vegan Pan de Muerto

    According to my husband, this recipe might be better than the non-vegan version. I have substituted the eggs with potatoes, resulting in a moist, soft, and sweet bread. It is perfect for dipping in hot chocolate or coffee. I recommend that you take the time to find bread flour to make this, it will result in a much better bread. It has become very common in Mexico to stuff your pan de muerto, like this one stuffed with chocolate.

    pan de muerto on a blue plate with a piece taken out of it
    vegan pan de muerto on a wood surface with colorful paper
    Save Recipe Go to Recipe Box
    4.91 from 21 votes

    Vegan Day of the Dead Bread

    This vegan day of the dead bread or pan de muerto is tender, sweet, and delicious. Perfect for dipping on hot chocolate.
    Pin Recipe Print Recipe
    Prep Time1 d 3 hrs
    Cook Time45 mins
    Total Time1 d 3 hrs 45 mins
    Course: Dessert
    Cuisine: Mexican
    Servings: 4 loaves
    Calories: 874kcal
    Author: Dora Stone

    Ingredients

    • 1 pack (.25 oz) Active dry yeast
    • ½ cup (3.5 oz) Almond milk warm, 3.5 oz
    • 3 ⅓ cup (17.5 oz) Bread flour
    • ¾ cup (5.5 oz) Sugar granulated
    • 1 tsp. Salt
    • 1 tsp. Orange zest
    • ¼ cup Orange juice
    • ¾ cup (6 oz.) Potato Yukon gold, cooked, mashed
    • ½ cup + 1 tbsp. (4 ¼ oz.) Vegan butter room temperature, cut into 1 inch pieces,

    Topping

    • 2 tbsp. Vegan butter melted
    • ½ cup Sugar granulated
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • In a medium bowl, dissolve the yeast in the almond milk and add 2 tbsp. of the flour. Whisk to incorporate and let rest in a warm place for 20 min.
    • In the bowl of a mixer, with the dough hook, combine the dry ingredients: the rest of the flour, salt, sugar, and orange zest. Mix.
    • Add the wet ingredients: the orange juice, mashed potato, and yeast-flour mixture. Mix on low until the dough begins to incorporate.
    • Add the ½ cup + 1 tbsp. of softened butter little by little and increase speed to medium. Mix for 15 min. until the dough has come off the sides of the bowl and is stretchy but not sticky.
    • Place the dough in a large oiled bowl, cover with a towel and let rise for 1 to 1 ½ hours, or until doubled in size. Punch down the dough and fold the side over unto each other and flip. Cover the bowl with plastic wrap and refrigerate overnight.
    • The next day take the dough from the fridge, remove the plastic wrap and cover with a towel. Let rise in a warm place (70-75F) until the dough comes to room temperature, about an hour.
    • Take a piece of dough, weighing about 3 oz., and set aside. Divide the remaining dough into four pieces. Roll them tightly into rounds and place on a sheet tray lined with parchment. Press down on the rounds lightly.
    • Use the reserved dough to make 4 small balls the size of a quarter and set aside. Use the remaining dough to roll out eight strips long enough to cover the rounds. Place two strips on top of each round forming an x, use your fingers to press lightly on the strips to form knobs, they should resemble bones. Repeat the process with the rest of the rounds.
    • Cover with a towel and let rise for 1 ½ hrs. in a warm place (70- 75F) or until double in size.
    • Meanwhile preheat the oven to 350F. Place the small balls in the center of the rounds with a little bit of water. Bake for 20 min. until the rounds have become a rich brown color. If the bones are becoming too brown, cover with foil. Bake for 5 -10 more minutes or until the bread reaches an internal temperature of 190F or the bottom is golden brown. Remove from the oven and let cool on a rack.
    • While the bread is still warm melt 2 tbsp. of butter and brush the bread with it. Sprinkle evenly with sugar.
    • Let bread completely cool before eating.

    Video

    Notes

    My favorite vegan butter is Earth Balance. This recipe is a combination of my dad’s recipe and Fanny Gerson’s method for Pan de Muerto in My Sweet Mexico.

    Nutrition

    Calories: 874kcal | Carbohydrates: 148g | Protein: 14g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 755mg | Potassium: 332mg | Fiber: 4g | Sugar: 64g | Vitamin A: 1400IU | Vitamin C: 17mg | Calcium: 63mg | Iron: 1mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
    « Buffalo Chickpea Jalapeno Poppers
    Vegan Chocoflan »

    Reader Interactions

    Comments

    1. Marian

      November 02, 2021 at 1:53 pm

      5 stars
      Aloha Dora, I made them again! The bread is so soft and delicious!
      Great recipe

      Reply
      • Dora S.

        November 02, 2021 at 8:12 pm

        That's amazing Marian. Feliz Dia de los Muertos

        Reply
        • Ellie

          December 19, 2021 at 10:21 pm

          4 stars
          I’m not sure if it’s because I used oat milk or because I kneaded by hand but I had issues with the dough being sticky throughout the whole process. I baked until brown but when I cut into it I could still see bits of raw dough. I couldn’t bake it any longer without burning it. Not sure what I’m doing wrong? Smells delicious though. Going to try again with almond milk.

        • Dora S.

          December 21, 2021 at 11:50 am

          Did you use bread flour?? That makes a big difference

    2. Jess

      October 27, 2021 at 2:27 pm

      5 stars
      I've been making this recipe for years... It had become a tradition in our home. Thank you so much for bringing so much joy to our family.

      Reply
      • Dora S.

        October 30, 2021 at 10:06 am

        I'm so happy to hear this!

        Reply
    3. Taylor

      October 25, 2021 at 6:21 am

      Could this be prepped ahead of time? How long could the dough remain in the fridge prior to baking?

      Reply
      • Dora S.

        October 25, 2021 at 8:36 am

        You can make the dough the night before then bake the next day. The other way to do it is to make the dough, let rise until doubled in size, shape, then let rise again then bake.

        Reply
        • Liliana

          November 02, 2021 at 6:31 am

          How long would it take to double size?

        • Dora S.

          November 02, 2021 at 1:48 pm

          To double the recipe or for it to double in size while rising?

    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome. I'm so happy you're here.

    I’m Dora, and I make traditional vegan Mexican recipes that are easy, mostly healthy and delicious. Find out more →

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Summer Inspo

    two glasses filled with pinaepple cucumber agua fresca with a pitcher behind

    Pineapple Cucumber Agua Fresca

    glass of pineapple fermented drink with a pineapple leaf as a garnish

    Pineapple Tepache

    passion fruit and coconut nicuatole on a banana leaf and clay plate

    Passion Fruit Coconut Nicuatole

    two hot dogs on a wooden cutting board on a striped napkin

    Ridiculously Good Mexican Hot Dogs

    tostada on a blue plate surrounded by cilantro and avocado

    Vegan Baja Ceviche Tostadas

    vegan mexican street corn in a cup with mayo , almond crema, and queso

    Esquites: Vegan Mexican Street Corn

    Subscribe

    Join the community and get the Our Vegan Mexico Ebook!! 32 authentic vegan Mexican recipes

    Privacy Policy

    Popular Posts

    birria taco being dipped in broth

    Vegan Birria Tacos

    cantaritos locos on a blue and white background with grapefruit halves

    Cantaritos Locos

    a close up of the vegan flan covered in caramel

    Vegan Flan

    How to Make Sopa de Fideo

    This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. They are pureed in a molcajete.

    Salsa Molcajeteada

    Potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

    Homemade Vegan Chorizo

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme