In Corsica, during All Saints' Day, it is a tradition to prepare the famous "Panu di i morti".


The Pain des Morts is a sweet brioche with nuts and raisins.

To make this delight you will need: 250g of flour, 1 sachet of baker’s yeast, 60g of butter, 50g of sugar, 2 eggs, 10 cl of milk, 60g of raisins, 60g of shelled nuts, 1 lemon zest.

In a bowl, pour in the flour, sugar, melted butter, milk, zest and yeast. Mix gently at first and then more energetically.

Flour your work surface, place the dough on it and knead for about ten minutes.

Chop the nuts and add with the dried fruit to the dough and form a ball. Flour it, then cover with a clean cloth and let it rest for about 1 hour at room temperature.

The dough should normally rise thanks to the yeast. Take it out of the bowl and cut it in half. Brush both with egg yolk.

Preheat your oven to 180°. Place a sheet of baking paper on a baking tray. Place the two loaves so that they do not touch each other even if they rise during baking.

Bake for 40 minutes at 180°. To check that the Pain des Morts is ready, insert the blade of a knife. If it comes out clean and the top of the bread is golden, it means that your Pain des Mort is ready.

Let it cool and enjoy.

Enjoy your Pain des Morts!


  • Corsican recipe

Why it’s nice !

  • Economic
  • It is possible to make the same recipe with a bread machine


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    Of 01/01/2024 the 31/12/2024

Contact information

Le Pain des Morts (literally “Bread of the Dead”)

20169 Bonifacio