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Perfect Pan de Muerto with Orange Blossom Glaze

pan de muerto with orange blossom glaze - featured image
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This soft, slightly sweet Mexican bread is perfect for Día de los Muertos. The orange blossom glaze adds a fragrant, floral sweetness that makes this bread unforgettable.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • ½ cup (120ml) warm milk (about 110°F/43°C)
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 3 large eggs, at room temperature
  • 1 tablespoon orange zest (from about 1 large orange)
  • 2 tablespoons orange blossom water
  • 1 teaspoon salt
  • For the Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons orange blossom water
  • 1–2 tablespoons milk, as needed for consistency
  • For Decoration:
  • Additional granulated sugar, for sprinkling (optional)
  • Orange zest, for garnish

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm milk (110°F or 43°C) with 1 tablespoon of the sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it’s frothy and smells like bread.
  2. Mix the Dry Ingredients: In the bowl of your stand mixer, whisk together the flour, remaining sugar, orange zest, and salt. Make a well in the center.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs and orange blossom water until combined.
  4. Form the Dough: Pour the yeast mixture and the egg mixture into the well of the dry ingredients. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes. Scrape down the sides of the bowl as needed.
  5. Add the Butter: With the mixer running on low, add the softened butter one tablespoon at a time. Mix until the butter is fully incorporated and the dough is smooth and pulls away from the sides of the bowl, about 8-10 minutes. The dough should be soft and slightly tacky but not sticky.
  6. First Rise: Lightly grease a large bowl with a little oil or butter. Place the dough in the bowl, turning it once to coat. Cover tightly with plastic wrap and let it rise in a warm, draft-free place until doubled in size, about 1 ½ to 2 hours.
  7. Shape the Dough: Punch the dough down to release the gas. Turn it out onto a lightly floured surface. Divide the dough into two pieces: one large piece (about two-thirds of the dough) for the base, and one smaller piece (about one-third) for the decorations.
  8. Form the Base: Shape the large piece into a smooth, round ball. Place it on your prepared baking sheet and gently flatten it slightly into a dome shape.
  9. Create the Bones and Skull: Divide the smaller piece of dough into several parts. Roll a small piece into a ball for the ‘skull’ on top. Roll two pieces into long ropes, about 8-10 inches long, for the ‘bones.’ Cut the ropes into smaller pieces and shape them into bone-like forms (a ball in the center with two smaller balls on each end).
  10. Assemble the Bread: Lightly brush the top of the dome with a little water. Place the bone pieces on top, crossing them over the center. Place the skull piece in the very center, where the bones cross. Gently press everything down so it sticks.
  11. Second Rise: Cover the shaped bread loosely with a clean kitchen towel and let it rise again until puffy, about 45 minutes to 1 hour.
  12. Bake: Preheat your oven to 350°F (175°C). Bake the pan de muerto for 25-30 minutes, until the top is golden brown and the bread sounds hollow when you tap the bottom. If the top is browning too quickly, tent it loosely with foil after 15 minutes.
  13. Cool: Let the bread cool on the baking sheet for 10 minutes, then transfer it to a cooling rack to cool completely.
  14. Make the Glaze: While the bread cools, whisk together the powdered sugar, orange blossom water, and milk until smooth. The glaze should be thick but pourable. Add more milk if it’s too thick, or more powdered sugar if it’s too thin.
  15. Glaze and Decorate: Once the bread is completely cool, brush the glaze generously over the top. Let it set for a few minutes, then sprinkle with granulated sugar and orange zest if desired.

Notes

Temperature is crucial: milk should be warm (110°F/43°C), not hot. Add butter one piece at a time for best texture. Cool bread completely before glazing. Bread tastes even better on the second day.

Nutrition

Keywords: pan de muerto, bread of the dead, dia de los muertos, orange blossom, mexican bread, fall baking, holiday bread

Find it online: https://shimmersnack.com/perfect-pan-de-muerto-with-orange-blossom-glaze-easy-recipe/