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The Best Vegan Pan de Muerto

Delicious Vegan Pan de Muerto. Easy to make, delicious, super fluffy and light. You won't believe it's vegan!
Prep Time35 mins
Cook Time22 mins
Resting Time2 hrs 30 mins
Total Time3 hrs 27 mins
Course: Bakery, Bread, Dessert
Cuisine: Mexican, Vegan
Keyword: Bread Day of the Dead, Mexican food, Vegan Bread, Vegan food, Vegan Pan de Muerto, Vegan recipes
Servings: 8 servings
Author: Annie Bueno

Ingredients

  • 560 g all purpose flour
  • 160 g white sugar
  • 2 tsp dry yeast
  • 1 tsp salt
  • ½ cup soy milk* warm
  • ¼ cup orange juice
  • 1 tsp orange zest
  • 1 ½ tsp vanilla extract
  • 120 g margarine or vegan butter melted
  • 170 g cooked potato peeled & mashed

Coating

  • 2 tbsp margarine or vegan butter melted
  • ½ cup white sugar

Instructions

  • In a medium bowl, mix the flour, sugar, yeast and salt.
  • In another medium bowl, mix the milk, orange juice, orange zest, vanilla and melted margarine (120 g). Add the mashed potato and mix again.
  • Pour the previous mixture into the flour bowl and mix until the dough begins to come together.
  • Transfer the dough to a floured work surface and knead for 8 minutes or until the dough looks slightly shiny, feels very soft, but no longer sticks so easily to your hands.
  • Grease a large bowl with a little margarine and place the dough inside it. Cover with a kitchen towel or a large plate to generate some heat and allow the dough to rise. Place the bowl in a warm spot, until it doubles in size (approximately 1-1½ hours).
    PS. The dough can feel a little sticky but don't worry, it's normal (don't add any extra flour).
  • Once the dough is done proofing, punch it down to deflate it, this will allow you to handle it better.
  • Scoop the dough out of the bowl, take around 130 g of it and reserve. Divide the remaining dough into 8 parts. Roll each of them and transfer to a baking tray (previously lined with parchment paper or a silicone mat). Make sure to leave enough space between each piece. Slightly press each ball.
  • Divide the 130 g dough into 16 parts and spread each of them into strips long enough to cover the dough balls. When spreading each strip, roll them with your hand and fingers ajar to form some kind of "knobs" that represent the bones (optionally you can reserve a little bit of dough to make the little balls that go on top of the 'X').
  • Place 2 of the "bone" strips (forming an ‘X’) on top of a ball of dough (optionally in this step you can place the little balls on top of the 'X'). Repeat the process with the rest of the dough balls and strips.
  • Cover with a towel and let rise for another hour in a warm place or until doubled in size.
  • Fifteen minutes before the resting time is over, preheat the oven to 350°F (176°C).
  • Bake for 20-22 minutes or until the bread looks slightly golden brown.
  • Remove from the oven and let the bread cool down for 10 minutes.
  • Melt 2 tbsp margarine and brush the bread with it. Coat with some sugar.
  • Keep the bread in an air-tight container to prevent it from drying up. It's recommended to heat the bread up in the microwave for 10-15 seconds (in case you want it to be a little warm and extra soft).

Notes

*Can substitute for any other plant milk