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Cozy Pan de Muerto with Orange Blossom Glaze

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A soft, pillowy pan de muerto with a subtle sweetness and a floral orange blossom glaze. This easy recipe brings bakery-quality comfort to your home, perfect for Día de Muertos or cozy mornings.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • ½ cup (120ml) whole milk, warmed to about 110°F
  • ½ cup (100g) granulated sugar, plus 1 tablespoon for proofing the yeast
  • 3 large eggs, at room temperature
  • ½ cup (1 stick or 113g) unsalted butter, softened to room temperature
  • Zest from 2 large oranges
  • 2 tablespoons orange blossom water
  • 1 teaspoon salt
  • For the Glaze: 1 ½ cups (180g) powdered sugar, 2 tablespoons orange blossom water, 2-3 tablespoons fresh orange juice, pinch of salt
  • For the Topping: ¼ cup (50g) granulated sugar, for sprinkling

Instructions

  1. Proof the yeast: In the bowl of your stand mixer (or a small bowl if kneading by hand), combine the warmed milk, 1 tablespoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly. If it doesn’t foam, your yeast might be dead—start over with fresh yeast.
  2. Mix the dough: Add the remaining sugar, eggs, orange zest, orange blossom water, and salt to the yeast mixture. Stir to combine. Add 2 cups of the flour and mix on low speed with the dough hook until a shaggy dough forms. Gradually add the remaining flour, ½ cup at a time, until the dough pulls away from the sides of the bowl. It should be soft and slightly tacky, but not sticky.
  3. Knead in the butter: With the mixer running on low, add the softened butter one tablespoon at a time. This will feel messy at first—the dough will look like it’s falling apart. Don’t panic. Just keep mixing. After about 5-7 minutes, the butter will be fully incorporated and the dough will become smooth, elastic, and shiny. It should pass the ‘windowpane test’ (stretch a small piece of dough thin enough to see light through without it tearing).
  4. First rise: Shape the dough into a ball and place it in a lightly greased large bowl, turning to coat all sides. Cover tightly with plastic wrap and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size. I like to put it in my oven with the light on (but turned off!).
  5. Shape the loaves: Punch down the dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into two equal pieces for two medium loaves, or leave it as one large loaf. For the classic pan de muerto shape, take about a quarter of the dough and set it aside. Roll the larger piece into a smooth ball and place it on a parchment-lined baking sheet. Divide the reserved dough into smaller pieces to form the ‘bones’ and ‘skull.’ Roll them into ropes and arrange them on top of…
  6. Second rise: Cover the shaped loaves loosely with a clean kitchen towel and let them rise for another 45-60 minutes, until puffy and almost doubled. They should look pillowy.
  7. Bake: Preheat your oven to 350°F (175°C). Bake the loaves for 25-30 minutes, or until they are deep golden brown and sound hollow when tapped on the bottom. If the tops are browning too quickly, tent them loosely with foil after the first 15 minutes.
  8. Cool and glaze: Let the loaves cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. While they cool, make the glaze by whisking together the powdered sugar, orange blossom water, and orange juice until smooth. It should be thick but pourable. Once the bread is completely cool, brush the glaze generously over the tops. Immediately sprinkle with the granulated sugar. The glaze will set into a beautiful, crackly shell.

Notes

Don’t rush the butter incorporation; the dough will look messy but will come together. Use a thermometer for the milk to ensure it’s at 110°F. Room temperature eggs are essential. Glaze only when the bread is completely cool to avoid a sticky puddle. For a dairy-free option, substitute whole milk with oat milk and butter with a high-quality vegan butter block. For a gluten-free version, use a 1:1 gluten-free flour blend and add extra xanthan gum if needed.

Nutrition

Keywords: pan de muerto, orange blossom, day of the dead bread, mexican bread, holiday bread, easy bread recipe, orange glaze

Find it online: https://vexifood.com/cozy-pan-de-muerto-with-orange-blossom-glaze-easy-recipe-2/