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Classic Pan de Muerto with Orange Blossom Glaze – Best Family Favorite

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This soft, fragrant Day of the Dead bread with a sweet orange blossom glaze is a family favorite that even skeptics will love. Made with simple ingredients and no fancy equipment, it’s perfect for celebrations or a cozy treat.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/2 cup (120ml) warm milk
  • 1/4 cup (60ml) warm water
  • 1/3 cup (75g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 teaspoons orange blossom water
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • 1 cup (120g) powdered sugar
  • 2 tablespoons orange blossom water
  • 1 tablespoon fresh orange juice
  • 1 tablespoon melted butter
  • 2 tablespoons granulated sugar
  • Optional: 1 tablespoon sesame seeds

Instructions

  1. Bloom the yeast: In a small bowl, combine warm milk, warm water, and 1 tablespoon of the sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy.
  2. Mix dry ingredients: In a large bowl, whisk together flour, remaining sugar, and salt. Make a well in the center.
  3. Combine wet ingredients: In a separate bowl, whisk together eggs, orange blossom water, vanilla extract, and orange zest. Pour this mixture and the bloomed yeast into the well. Add softened butter.
  4. Form the dough: Mix with a wooden spoon until a shaggy, sticky mass forms.
  5. Knead the dough: Turn out onto a lightly floured surface and knead for 10-12 minutes (or 6-8 minutes with a stand mixer) until smooth and slightly tacky.
  6. First rise: Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1.5 to 2 hours until doubled.
  7. Shape the loaves: Punch down dough, divide into two equal pieces. Set aside a small piece from each for decorations. Shape each main piece into a round loaf and place on a parchment-lined baking sheet.
  8. Make bone decorations: Roll reserved dough into ropes, cut into pieces, and shape into thin ropes. Place two ropes on each loaf to form an X, add a small ball in the center.
  9. Second rise: Cover loaves and let rise for 45 minutes to 1 hour until puffy.
  10. Preheat and bake: Preheat oven to 350°F (175°C). Brush loaves with egg wash if desired. Bake for 25-30 minutes, rotating halfway, until deep golden brown and hollow-sounding when tapped.
  11. Make the glaze: Whisk together powdered sugar, orange blossom water, orange juice, and melted butter until smooth.
  12. Glaze and finish: Let bread cool for 5 minutes, then transfer to a rack. While still warm, brush or drizzle with glaze and sprinkle with granulated sugar. Let set for 15 minutes before serving.

Notes

Don’t skip the orange blossom water; it’s essential for the authentic flavor. Temperature matters: a cold kitchen can double rising time. Wet hands are better than floured hands for shaping sticky dough. Glaze when bread is warm, not hot or cold. Over-kneading can make the dough tough; stop when smooth and elastic.

Nutrition

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

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