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Best Pan de Muerto with Orange Blossom Glaze

Pan de Muerto with Orange Blossom Glaze - featured image
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A soft, pillowy bread with a delicate orange blossom glaze, perfect for fall gatherings and Día de Muertos celebrations. This recipe comes from an unexpected source—an accountant’s grandmother—and delivers authentic flavor with simple ingredients.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (7g) active dry yeast
  • ½ cup (120ml) whole milk, warmed to 110°F
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 tablespoons orange zest
  • 1 tablespoon orange blossom water
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) powdered sugar
  • 2 tablespoons orange blossom water (for glaze)
  • 2 tablespoons fresh orange juice
  • 2 tablespoons unsalted butter, melted (for glaze)
  • ¼ cup (50g) granulated sugar (for decoration)
  • 1 teaspoon orange zest (optional, for garnish)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F), 1 tablespoon sugar, and yeast. Stir gently and let sit for 5 minutes until frothy.
  2. Mix the dough: In a stand mixer bowl, combine flour, remaining sugar, salt, and orange zest. Add yeast mixture, eggs, orange blossom water, and vanilla. Mix on low speed until a shaggy dough forms, about 2 minutes.
  3. Add the butter: With mixer on low, add softened butter one tablespoon at a time. Mix until fully incorporated and dough is smooth.
  4. Knead the dough: Increase speed to medium-low and knead for 8-10 minutes until smooth, elastic, and slightly tacky. Add flour or milk as needed.
  5. First rise: Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1-2 hours.
  6. Shape the dough: Punch down dough and turn onto a floured surface. Divide into two pieces—⅔ for the base, ⅓ for decorations. Shape the large piece into a smooth round ball and place on a parchment-lined baking sheet.
  7. Create bone shapes: Divide the smaller piece into 4 equal parts. Roll each into a 6-inch rope. Place two ropes across the top to form a cross, and two more to form bones. Press gently into the dough.
  8. Second rise: Cover shaped loaf loosely with plastic wrap and let rise until puffy, about 45 minutes to 1 hour.
  9. Preheat and bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and hollow-sounding when tapped. Internal temperature should reach 190°F. Cool on baking sheet for 10 minutes, then transfer to a cooling rack.
  10. Make the glaze: Whisk together powdered sugar, orange blossom water, orange juice, and melted butter until smooth and thick but pourable.
  11. Glaze and decorate: Once bread is completely cool, brush glaze generously over the top. Let set for 5 minutes, then sprinkle with granulated sugar and orange zest.

Notes

Don’t rush the cooling process—glaze only when bread is completely cool to prevent melting. The bone shapes don’t need to be perfect; rustic looks authentic. For best results, let all ingredients come to room temperature before starting.

Nutrition

Keywords: Pan de Muerto, orange blossom, Día de Muertos, Mexican bread, fall baking, holiday bread, orange glaze

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