Cacao recipe | Festive cacao

Pan de Muerto & Cacao – A Timeless Tradition

Pan de Muerto is more than just bread—it’s a sacred tradition deeply woven into Día de los Muertos (Day of the Dead) celebrations. This light, airy, and subtly sweet bread is a symbolic offering placed on ofrendas (altars) to honor loved ones who have passed. Families also gather to share this special treat, celebrating the eternal connection between the living and the departed.

The Symbolism Behind Pan de Muerto

Every detail of this bread carries meaning. The round shape represents the circle of life, while the decorative strips forming an “X” across the top resemble bones—paying homage to ancestral spirits. The four bone-like extensions symbolize the four cardinal directions and the ancient deities that guide souls. At the center, a small round ball represents the skull, completing this sacred design.

The Perfect Pairing: Pan de Muerto & Ceremonial Cacao

In Mexico, Pan de Muerto comes in many variations, from fruit-infused loaves to cream- and chocolate-filled delights. But one of the most beloved ways to enjoy it is with a warm mug of Cacao—a tradition that dates back centuries. The pairing of rich, pure Ceremonial Cacao with this soft, slightly citrus-infused bread creates a moment of deep connection—both with yourself and with those who came before. Dunking the bread into a steaming mug of spiced Cacao enhances the flavors, bringing warmth and comfort to the celebration.

A Nourishing, Plant-Based Twist

This Pan de Muerto recipe is dairy-free and plant-based, staying true to whole, nourishing ingredients. Instead of eggs, we use gold potatoes, a natural binder that keeps the bread moist and fluffy. For a unique twist, try substituting sweet potatoes—adding a slightly richer depth of flavor.

Celebrate Tradition with Every Bite

Día de los Muertos is a time of remembrance, gratitude, and joy. Whether you're honoring loved ones or simply embracing the beauty of this tradition, making Pan de Muerto with Keith’s Cacao is a way to celebrate life in its fullest expression.

Ingredients

Instructions

Ingredients

6 ⅔ cups Bread Flour
1 ½ cups Gold Potatoes (or other high-starch variety), cooked, cooled, and mashed
2 packs Active Dry Yeast
1 cup Almond or Oat Milk
1 cup and 2 tbsp Plant-based Butter
1 ½ cups Cane Sugar, Granulated
Juice of 1 Orange
Zest of 1 Orange
¼ tsp Cinnamon
2 tsp Kosher Salt

Instructions

In a medium bowl, activate the yeast by dissolving in warm to the touch (not hot) almond or oat milk. Add in a spoon of bread flour, then mix with a fork to incorporate. Set aside for 20 minutes.
In the meantime prepare your dry ingredients. For this step you can use a bowl and mix by hand, or use a stand mixer fitted with a dough hook attachment. In the mixing bowl combine sugar, remaining flour, salt, and cinnamon. Mix and set aside.
To the activated yeast mixture, add all wet ingredients: juice of 1 orange, zest of 1 orange, mashed and cooled potato. Stir until combined.
Add the wet mix into the mixing bowl with the dry mix. Mix slowly to incorporate, then increase speed to medium and begin adding the plant-based butter in small chunks.
Continue mixing for approx 12-18 minutes. You are looking for the dough to pull away from the sides of the bowl and be stretchy (that's the gluten working!), but not sticky. Ideally, if you take a small dough ball and stretch it into 4 corners like a square, it should stretch without breaking and be thin enough to have transparency.
Place your dough in an oiled bowl, cover and let rise until doubled in size, approx 90 minutes. Punch down the dough, fold the sides in and turn it over. Cover with plastic wrap and place in the fridge to develop overnight.
The following day, remove plastic wrap and cover with a towel, placing the bowl in a warm area for about 90 minutes, until it reaches room temp. It may rise during this time.
Cut the dough in 7 equal pieces, set 1 piece aside and roll the remaining 6 into balls and place on a parchment-lined baking tray.
With the remaining ball you will sculpt the decorations. Roll a total of 6 small balls and 12 strips. Place 2 strips forming a cross on each bal. Cover and set aside another 90 minutes to rise or until doubled in size. After rising, add the ball to each center, adhering with water. It will resemble bones and a skull on top.
Preheat the oven to 350 degrees F. Bake on the middle rack of the oven for approx 20 minutes, until golden brown in color. Buns are done when the bottoms are golden brown and if using a probe thermometer, reaches an internal temp of 185 F.
While bread is still warm you can brush with additional plant based butter and sprinkle with sugar, or allow to cool and dust with powdered sugar.
Pan de Muerto is a beautiful addition to your Dia de Los Muertos altars and ofrendas, as well as a beautiful treat the family will love. Enjoy on its own, or dip into a rich mug of Keith’s 100% Pure Ceremonial Grade Cacao Drink for a perfect pairing!