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Best Traditional Pan de Muerto with Orange Blossom Glaze

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This Traditional Pan de Muerto with Orange Blossom Glaze is a soft, pillowy bread with a delicate floral sweetness, perfect for Día de Muertos. It’s an authentic recipe that honors tradition while being surprisingly simple to make at home.

Ingredients

Scale
  • 4 cups all-purpose flour (500g)
  • 1/2 cup granulated sugar (100g)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/2 cup whole milk (120ml), warmed to about 110°F
  • 1/4 cup unsalted butter (57g), softened
  • 3 large eggs, room temperature
  • 1 tablespoon orange blossom water
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 teaspoons orange zest
  • 1 cup powdered sugar (120g)
  • 2 tablespoons orange blossom water
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • Orange zest strips

Instructions

  1. Proof the yeast: In a small bowl, combine the warm milk (110°F) with 1 tablespoon of the sugar and the yeast. Stir gently and let it sit for 5-7 minutes until foamy.
  2. Mix the dry ingredients: In the bowl of a stand mixer, whisk together the flour, remaining sugar, and salt. Make a well in the center.
  3. Combine the wet ingredients: In a separate bowl, whisk the eggs, orange blossom water, vanilla extract, and orange zest until smooth.
  4. Bring it together: Pour the yeast mixture and egg mixture into the well of the dry ingredients. Mix on low speed with the dough hook until a shaggy dough forms. Add the softened butter, one tablespoon at a time, while the mixer runs on low.
  5. Knead the dough: Increase speed to medium-low and knead for 8-10 minutes until smooth, elastic, and pulls away from the sides of the bowl. It should be slightly tacky but not sticky.
  6. First rise: Shape the dough into a smooth ball and place in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm, draft-free spot for 1.5 to 2 hours until doubled in size.
  7. Shape the dough: Punch down the dough gently. Divide into two pieces: 2/3 for the base, 1/3 for decorations. From the smaller piece, roll four ‘bones’ (about 6 inches long, tapered at ends) and one small round ball. Shape the large piece into a smooth round loaf and place on a parchment-lined baking sheet. Arrange the bones in an X pattern on top, place the small ball where they meet, and press gently to adhere.
  8. Second rise: Cover the shaped loaf loosely with a towel and let rise for 45 minutes to 1 hour until puffy and almost doubled. About 20 minutes before the end, preheat oven to 350°F (175°C).
  9. Bake: Bake on the middle rack for 25-30 minutes until deep golden brown and hollow-sounding when tapped. Internal temperature should reach 190°F. If browning too fast, tent with foil after 15 minutes.
  10. Cool and glaze: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still warm, brush with melted butter. Let cool completely. Whisk together glaze ingredients until smooth, drizzle over cooled bread, and sprinkle with cinnamon sugar and orange zest strips.

Notes

The dough is forgiving and can be made by hand if you don’t have a stand mixer. For best results, use a thermometer to ensure milk is at 110°F. The bread freezes well for up to 2 months; glaze after thawing. Orange blossom water can be found in international aisles or online; Cortas brand is recommended.

Nutrition

Keywords: Pan de Muerto, Day of the Dead bread, orange blossom glaze, Mexican bread, traditional bread, Día de Muertos

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