Print

Easy Traditional Pan de Muerto with Orange Blossom Glaze

pan de muerto with orange blossom glaze - featured image
Print Recipe

This soft, fragrant pan de muerto with a floral orange blossom glaze is the recipe that changed my neighbor’s mind about this traditional Día de Muertos bread. It’s tender, forgiving, and filled with the warm aroma of orange zest and butter.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 1/2 cup (100g) granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) whole milk, warmed to 110°F
  • 1/4 cup (60ml) water, warmed to 110°F
  • 3 large eggs, room temperature
  • 1/3 cup (75g) unsalted butter, softened
  • 1 tablespoon orange blossom water
  • Zest of 1 large orange (about 1 tablespoon)
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons orange blossom water
  • 1 tablespoon fresh orange juice
  • Pinch of salt
  • 1 tablespoon melted butter for brushing before baking
  • Granulated sugar mixed with a little orange zest for sprinkling

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F), warm water, and 1 tablespoon of the sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until it’s foamy.
  2. Mix the dry ingredients: In your stand mixer bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center.
  3. Combine wet ingredients: In a separate bowl, whisk the eggs, orange blossom water, orange zest, and vanilla extract until smooth.
  4. Bring it together: Pour the yeast mixture and the egg mixture into the well of dry ingredients. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes.
  5. Add the butter: With the mixer running on low, add the softened butter one tablespoon at a time, waiting until each piece is mostly incorporated before adding the next.
  6. Knead the dough: Increase speed to medium and knead for 8-10 minutes (or 12-15 minutes by hand). The dough should be smooth, elastic, and slightly tacky but not sticky. It should pass the windowpane test.
  7. First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and a kitchen towel. Let it rise in a warm, draft-free spot for 1 1/2 to 2 hours, until doubled in size.
  8. Shape the loaves: Punch down the dough gently. Turn it out onto a lightly floured surface. Divide it into two pieces — one larger piece (about 2/3 of the dough) for the base, and one smaller piece (1/3) for the decorations. Shape the larger piece into a round loaf and place it on your prepared baking sheet.
  9. Make the bone decorations: Divide the smaller piece into 4 equal parts. Roll each into a rope about 8 inches long. Cut each rope into 3 pieces — two shorter pieces for the ‘bones’ and one longer piece for the ‘knuckle.’ Arrange them in a cross shape on top of the loaf, pressing gently to adhere.
  10. Second rise: Cover the shaped loaf loosely with plastic wrap and let it rise for another 45-60 minutes, until puffy and almost doubled.
  11. Bake: Preheat your oven to 350°F (175°C). Brush the loaf with melted butter. Bake for 25-30 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. If it browns too quickly, tent it with foil after 15 minutes.
  12. Glaze while warm: While the bread is still warm (but not hot), whisk together the glaze ingredients until smooth. Brush it generously over the top. Let it cool completely on a wire rack before slicing.

Notes

Don’t rush the first rise; under-proofed dough makes dense bread. The glaze is not optional—it adds moisture, flavor, and sheen. Brush it on while the bread is still warm so it absorbs. If your kitchen is cold, put the bowl in a slightly warm oven (just the light on) or near a radiator. For the butter, aim for cool room temperature—it should give slightly when pressed but still hold its shape. Don’t forget the salt; it strengthens the gluten structure and controls yeast activity.

Nutrition

Keywords: pan de muerto, day of the dead bread, orange blossom bread, mexican sweet bread, dia de muertos recipe, traditional pan de muerto

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